Ingredients

• 4 (about 500g) chicken thigh fillets
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 tablespoon olive oil
• 1/4 cup (60ml) lemon juice
• 2 garlic cloves, crushed
• 1/3 cup (80g) whole-egg mayonnaise
• 4 Turkish bread rolls, halved
• 1 baby cos lettuce, leaves separated, washed, dried
• 1 Lebanese cucumber, thinly sliced
• 1 tomato, thinly sliced

Method

• Step 1 Place a chicken fillet between 2 pieces of plastic wrap and use a rolling pin to gently pound until chicken is about 1cm thick. Repeat with remaining chicken. Place in a glass or ceramic bowl. Add the paprika, oregano, oil, 2 tablespoons of the lemon juice and half the garlic. Gently turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
• Step 2 Heat a large frying pan over high heat. Add the chicken and cook for 2-3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
• Step 3 Meanwhile, combine the mayonnaise, remaining lemon juice and garlic in a small bowl.
• Step 4 Place the base of each Turkish bread roll on serving plates and spread with mayonnaise mixture. Top with lettuce, chicken, tomato slices and cucumber. Top with remaining bread half and serve immediately.