This wrap is made by grilling marinated strips of chicken breast and rolling them into whole-wheat flatbread, making it a practical choice for a late-night bite or a packed lunch. The yoghurt sauce and fresh vegetables keep it light yet filling.
Mix the yoghurt, olive oil, crushed garlic, cumin, chili flakes, lemon juice and salt; set aside 2 spoons of the yoghurt for the sauce and rub the rest onto the chicken strips, resting for 15 minutes.
Grill the marinated chicken on a preheated griddle, turning, for a total of 12 minutes until browned on all sides.
Scatter lettuce, tomato and finely sliced onion over the flatbread, add the grilled chicken, drizzle with the reserved yoghurt sauce and roll tightly.
Slice the chicken into thin strips, or thick pieces dry out before the centre cooks through. Keep the yoghurt set aside for the sauce away from raw chicken. Allergens: contains milk and dairy (yoghurt).
Tavuğu 12 dakika değil 9 dakikada pişirdim, ince şerit doğradığım için daha çabuk kızardı; kalınca doğranırsa sizin verdiğiniz 12 dakika daha isabetli olur diye düşünüyorum.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.