LEBANESE CHICKEN WRAPS RECIPE | BBC GOOD FOOD
Marinate chicken in yogurt, lemon and allspice before char-grilling and wrapping in flatbread with salad for a light and delicious midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Lay the chicken breasts 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.
- 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.
Nutrition Facts : Calories 466 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.8 milligram of sodium
LEBANESE CHICKEN WRAP SANDWICH RECIPE - FOOD.COM
During a trip to Montreal, we had the tastiest chicken wrap sandwich at a little Lebanese food stand. I had to come up with this recipe to keep my husband from hopping in the car and driving the 4 hours back to Montreal for more.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large nonstick pan, heat oil and then add the chicken, chopped onion, minced garlic, 1/4 cup lemon juice, cumin, oregano and enough salt and pepper to taste. Make sure chicken is well cooked and browned.
- In a small bowl mix the mayo, lemon juice and garlic powder.
- Heat flour tortillas by steaming in microwave for 1 - 2 minute covered in a damp paper towel.
- Assemble wrap by placing one tortilla on a piece of aluminum foil, then fill with chicken, garlic mayo spread, and then top with the optional toppings of tomato, onion, lettuce and/or tahini sauce. Wrap closed with foil and twist foil end.
Nutrition Facts : Calories 533.9, FatContent 23.5, SaturatedFatContent 4, CholesterolContent 59, SodiumContent 717, CarbohydrateContent 53, FiberContent 3.4, SugarContent 6.2, ProteinContent 28.2
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LEBANESE WRAP WITH CHARGRILLED CHICKEN RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Lunch
1. Place the chicken breasts between two sheets of plastic wrap and slightly flatten them with a mallet or rolling pin.
2. Preheat a barbecue grill plate, chargrill plate or chargrill pan to medium. Lightly brush the hotplate with oil and grill the chicken for 4 minutes on each side, or until cooked through. Remove from the heat, allow to cool slightly, then slice thinly.
3. Lay the bread rounds on a flat surface and spread evenly with the hummus and the beetroot dip, leaving a 3 cm (1¼ inch) border. Top with the chicken and drizzle with the combined yoghurt and garlic.
4. Sprinkle the parsley, lettuce, onion and tomato lengthways along the centre of each round and roll up tightly, tucking in the ends. Wrap tightly in foil and grill the wraps on the hotplate for 1–2 minutes on each side, or until the bread is crispy, pressing down lightly with a spatula during grilling.
5. Unwrap the foil, cut the wraps in half on the diagonal and serve hot.
LEBANESE WRAP WITH CHARGRILLED CHICKEN RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Lunch
1. Place the chicken breasts between two sheets of plastic wrap and slightly flatten them with a mallet or rolling pin.
2. Preheat a barbecue grill plate, chargrill plate or chargrill pan to medium. Lightly brush the hotplate with oil and grill the chicken for 4 minutes on each side, or until cooked through. Remove from the heat, allow to cool slightly, then slice thinly.
3. Lay the bread rounds on a flat surface and spread evenly with the hummus and the beetroot dip, leaving a 3 cm (1¼ inch) border. Top with the chicken and drizzle with the combined yoghurt and garlic.
4. Sprinkle the parsley, lettuce, onion and tomato lengthways along the centre of each round and roll up tightly, tucking in the ends. Wrap tightly in foil and grill the wraps on the hotplate for 1–2 minutes on each side, or until the bread is crispy, pressing down lightly with a spatula during grilling.
5. Unwrap the foil, cut the wraps in half on the diagonal and serve hot.
LEBANESE CHICKEN SHAWARMA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 8 hours 25 minutes
Category World Cuisine, Middle Eastern, Lebanese
Cuisine Middle Eastern, Lebanese
Calories 365 calories per serving
- Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
LEBANESE CHICKEN WRAP SANDWICH RECIPE | LEBANESE RECIPES
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