Lebanese chicken wraps
- Preparation and cooking time
- Prep:
- Cook: -
- plus marinating
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 4 chicken fillet
- 200g Greek yogurt
- juice and zest 1 lemon
- 1 tsp allspice
- 2 tsp olive oil
- 2 garlic clovescrushed
- 25g pine nutstoasted
- small bunch parsleyfinely chopped
- 2 tomatoesdiced
- ½ cucumberdiced
- 4 large tortilla wrapsor large flatbreads
- mixed saladto serve
Nutrition: per serving
- kcal466
- fat13g
- saturates4g
- carbs42g
- sugars6g
- fibre4g
- protein42g
- salt0.8g
Method
step 1
Lay the chicken on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin. Mix half the yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.
step 2
Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through (you may need to do this in batches). Transfer to a board and slice. Spread the rest of the yogurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.
