Lebanese chicken wraps

Lay the chicken bosoms on a sheet of preparing material, spread with another sheet of material, at that point level by slamming them with a moving pin. Blend a large portion of the yogurt in an extensive bowl with a large portion of the lemon squeeze, the lemon pizzazz, allspice, olive oil, garlic and a spot of salt. Blend completely, at that point mix in the chicken, ensuring it is very much covered in the blend. Spread and chill for 30 mins to marinate.

Warmth a frying pan skillet over a high warmth and cook the chicken for 5-6 mins each side or until cooked through (you may need to do this in groups). Exchange to a board and cut. Spread the remainder of the yogurt over the wraps and load up with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Shower over the remainder of the lemon squeeze and move up. Set the wraps back on the frying pan search for gold secs each side to delicately toast, at that point present with a blended serving of mixed greens.

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