Chicken Wraps with Pesto-Yoghurt Dressing

1. Heat the olive oil in a pan and add the chicken strips and oregano. Cook the chicken thoroughly, and then set aside.

2. Put the walnuts and garlic into the food processor or blender until finely minced. Add the olive oil and pulse several times. Add in the basil, yoghurt, salt and pepper. Pulse until thoroughly mixed.

3. Lay the lettuce leaves flat on a plate. Spread the whole of the leaf with the dressing and then assemble your chicken and tomato slices. Wrap, secure with a toothpick and serve.