Chicken Wrap
Chicken Quick Recipes Simple Recipes Sandwiches
This wrap is a virtual trip to the Middle East. The experience starts from the first bite when you feel the specific aromas and crunchy vegetables... then you notice how creamy it is and your taste buds rejoice at this destination.
Ingredients
4 Lebanese flatbreads
radishes cut julienne (about 4 pieces)
cucumber cut julienne (approximately 1/3 long cucumber)
1 medium red onion (about 80-100 g)
3 tablespoons lemon juice
salt
Creamy Chicken
500 g chicken breast
1 heaping teaspoon ground coriander
1/4 teaspoon turmeric
1 pinch ground allspice
1/2 pinch ground cinnamon
1 tablespoon olive oil
salt, black pepper
40 g sesame paste (tahini)
1 garlic clove
3 tablespoons lemon juice
1 level teaspoon hot chili paste
2 tablespoons water
salt
Servings: 4
Calories: 468 cal / piece
Protein: 42.7 g / piece
How to prepare chicken wrap
- Cut the radishes and cucumbers into julienne (sticks) and sprinkle with salt. I kept them separate so everyone can add as much as they want to their wrap.
- Cut the onion into thin scales or fine strips and sprinkle with salt. Let sit for 10 minutes. Add 3 tablespoons of lemon juice and let marinate for another 10-15 minutes.
- For the sauce, mix all ingredients well (sesame paste, crushed garlic, lemon juice, hot paste and water) until you have a homogeneous mixture. Add salt to taste.
- Cut the chicken into small strips so it cooks quickly in the pan. Mix with all the spices listed after it, olive oil, and sprinkle with salt and plenty of freshly ground black pepper.
- Heat a wide pan (about 28-30 cm) well and add half of the chicken strips. Spread them in the pan and let them cook for about 1.5 minutes. Then stir quickly for 30 seconds. Let cook again for 1.5 minutes without disturbing. Stir quickly again for 30 seconds. After this time, the chicken should be fully cooked but not dry and only lightly browned. Don't leave it longer, it will become stringy. Repeat with the remaining chicken.
* Don't crowd all the meat in the pan, as it will steam instead of fry; if you see liquid in the pan after adding the chicken, it means it's too crowded or the pan wasn't hot enough. - Transfer the chicken to a bowl and add the sauce prepared in step 2 over it. Mix well.
- Place 1/4 of the creamy chicken on one side of a flatbread. Generously sprinkle with radish and cucumber pieces. Add marinated red onion slices as desired. Roll up. Repeat with the remaining flatbreads. Serve immediately.
* If desired, the flatbreads can be warmed in a hot pan before using, just 1 minute per side; I like them warm this way and they seem easier to roll.
