Chicken thigh marinated in yogurt and pepper paste, pan-seared and rolled in lavash with tomato, lettuce and pickles. A high-protein homemade wrap.
Ingredients
Instructions
- 1
Cut the chicken thighs into finger-thick strips. Mix with the yogurt, half the olive oil, red pepper paste, salt, pepper flakes and cumin; cover and marinate in the fridge for at least 30 minutes.
- 2
Meanwhile, thinly slice the tomato, shred the lettuce and slice the pickles into rounds.
- 3
Heat a large skillet over high heat and add the remaining olive oil. Cook the chicken in two batches, turning, for 8-10 minutes until the edges are browned and it is cooked through.
- 4
Warm the lavash in a dry pan for 20-30 seconds per side to soften.
- 5
Spread a thin layer of mayonnaise in the center of each lavash, then line up the chicken, tomato, lettuce and pickles.
- 6
Fold in the bottom and sides and roll up tightly. Press seam-side down in the pan for 1 minute to seal, cut diagonally and serve hot.
Nutrition
Per serving
| Calories | 556 kcal |
|---|---|
| Protein | 39 g |
| Carbs | 54 g |
| Fat | 20 g |
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