PROTEIN CHICKEN WRAPS (WITH FLATBREADS MADE OUT OF YOGURT!)
A high-protein, Mediterranean-inspired dish featuring chicken wraps with homemade yogurt flatbreads, perfect for a healthy and filling meal.
Ingredients
- 2/3 cup gluten free all purpose flour (or regular purpose flour)
- 2/3 cup Greek yogurt
- 1/2 tsp baking powder
- A couple generous pinches salt
- Avocado oil spray
- Sesame seeds (optional)
- 1.25lb boneless skinless chicken thighs
- 1 tsp olive oil
- 1/2 tbsp sweet paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp sumac
- 1/2 tbsp oregano
- 1/2 tsp turmeric
- Juice of half a large lemon
- 2 tbsp tomato paste
- Salt & pepper
- 1 cup Greek yogurt
- 1 minced garlic clove
- 3–4 tbsp finely chopped parsley
- Juice of 1 lemon
- Pinch of salt & pepper
- 1/2 red onion thinly sliced
- 2 tbsp fresh parsley, finely chopped
- Juice of 1/2 lemon
- 1/2 tbsp sumac
- Pinch of salt
Instructions
Add chicken to a bowl, drizzle with olive oil, add the spices above, lemon, and tomato paste and mix well. Let marinate 4-6 hrs then cook in a pan on medium heat for ~4 mins per side with the lid on. Remove & let rest before slicing.
For the flatbreads, mix flour, yogurt, baking powder, and salt until a dough forms. Divide into 4 pieces. Lay out parchment paper on a sheet pan, spray your hands & parchment with oil, and press each portion out into flatbreads, creating small indentations with your fingers. Spray tops lightly with oil, sprinkle sesame seeds, & bake at 375F for 15-20 mins (time varies by oven). Remove and let cool slightly, then cover loosely with parchment so they stay soft.
Make the yogurt spread by mixing all your ingredients above. Taste and adjust.
For the onion salad, combine all ingredients above and let sit a few minutes to soften.
Assemble. Spread yogurt sauce, add tomato slices, sliced chicken, onion salad, and finish with extra sumac and enjoy.
Originally from instagram.com
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