Name: Lebanese chicken wraps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 4 chicken fillet; 200g Greek yogurt; juice and zest 1 lemon; 1 tsp allspice; 2 tsp olive oil; 2 garlic cloves crushed; 25g pine nuts toasted; small bunch parsley finely chopped; 2 tomatoes diced; ½ cucumber diced; 4 large tortilla wraps or large flatbreads; mixed salad to serve

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Lebanese chicken wraps

Lebanese chicken wraps

Good Food team

Published: January 9, 2015 at 5:24 PM

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins - 15 mins

plus marinating

A star rating of 4.7 out of 5.29 ratingsRate

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Marinate chicken in yogurt, lemon and allspice before char-grilling and wrapping in flatbread with salad for a light and delicious midweek meal

Healthy

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Ingredients

Nutrition

Units:

MetricUS

4 chicken fillet
200g Greek yogurt
juice and zest 1 lemon
1 tsp allspice
2 tsp olive oil
2 garlic cloves

crushed
25g pine nuts

toasted
small bunch parsley

finely chopped
2 tomatoes

diced
½ cucumber

diced
4 large tortilla wraps

or large flatbreads
mixed salad

to serve

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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.

Recipe from Good Food magazine, January 2015

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A star rating of 4.7 out of 5.29 ratings

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