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  1. Home
  2. lebanese recipe

Lebanese chicken wraps

Marinate chicken in yoghurt, lemon and allspice before char-grilling and wrapping in flatbread with salad for a light and delicious midweek meal. - by Constant Commerce
  • 08 Feb 2016
Lebanese chicken wraps
Cook: 60 Minutes - easy - Serves 4 - pregnancy-safe
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Marinate chicken in yoghurt, lemon and allspice before char-grilling and wrapping in flatbread with salad for a light and delicious midweek meal.

Ingredients

4 skinless chicken breasts

200 g Greek yoghurt

juice and zest 1 lemon

1 tsp allspice

2 tsp olive oil

2 garlic cloves, crushed

25 g pine nuts, toasted

1 small bunch parsley, finely chopped

2 tomatoes, diced

½ cucumber, diced

4 large tortilla wraps or large flatbreads

Mixed salad, to serve

Method

  1. Lay the chicken breasts on a sheet of baking paper, cover with another sheet of paper, then flatten by bashing them with a rolling pin. Mix half the yoghurt 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.
  2. Heat a chargrill 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.
  3. Spread the rest of the yoghurt 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 chargrill pan for 30 secs each side to lightly toast, then serve with a mixed salad.
  • lebanese recipe
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