NZ Lebanese-Style Chicken Wraps
with Pickled Onion & Greek Yoghurt
- Eggs
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
1
Red Onion
330 g
Chicken Breast
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Parsley
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1
Tomato
1
Baby Cos Lettuce
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Carrot
Cooking Steps
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
Finely chop the garlic (or use a garlic press). Roughly chop the tomato. Grate the carrot (unpeeled). Roughly shred the cos lettuce (see ingredients list). Roughly chop the parsley. Cut the chicken breast into 1cm strips. In a large bowl, combine the garlic, chermoula spice blend, salt and 1/2 the Greek yoghurt. Add the chicken and toss to coat.
In a medium bowl, combine the dill & parsley mayo and remaining Greek yoghurt. Season to taste with salt and pepper.
Return the frying pan to a high heat with a drizzle of olive oil. Add the chicken strips and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. TIP: Don't worry if it chars a little, this adds to the flavour!
While the chicken is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the liquid from the pickled onion. Take everything to the table to serve. Spread the base of the tortillas with dill & parsley yoghurt, then top with the lettuce, tomato, carrot, chermoula chicken and quick pickled onion. Garnish with the parsley.
