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Lebanese chicken wraps

This recipe guides you in creating vibrant Lebanese chicken wraps, featuring tender chicken fillets marinated with allspice and lemon. Served in warm tortillas with a refreshing Greek yogurt sauce, crisp diced vegetables, fresh parsley, and toasted pine nuts, it's a flavorful and satisfying meal perfect for lunch or dinner.
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Servings: 30 people
Course: lunch/dinner
Cuisine: british
Calories: 11590.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 Morrisons Chicken Fillet
  • 200 g Greek yogurt
  • juice and zest 1 lemon
  • 1 tsp allspice
  • 2 tsp olive oil
  • 2 garlic cloves crushed
  • 25 g pine nuts toasted
  • small bunch parsley finely chopped
  • 2 tomatoes diced
  • ½ cucumber diced
  • 4 large tortilla wraps or large flatbreads
  • mixed salad to serve

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife
  • 2 Mixing Bowls For marinating and salad preparation
  • 1 Frying pan or skillet For cooking chicken and toasting pine nuts
  • 1 Lemon Zester/Juicer

Method
 

  1. Cut the chicken fillets into strips or bite-sized pieces for even cooking.
  2. In a mixing bowl, combine Greek yogurt, lemon juice, lemon zest, allspice, olive oil, and crushed garlic. Add the chicken to this marinade, ensuring it's well-coated. Marinate for at least 30 minutes in the refrigerator.
  3. While the chicken marinates, toast the pine nuts in a dry pan over medium-low heat until golden brown, watching carefully to prevent burning. Set aside.
  4. Dice the tomatoes and cucumber. Finely chop the fresh parsley. Combine these in a separate bowl to create a fresh salad topping.
  5. Heat a frying pan over medium-high heat. Remove chicken from the marinade, shaking off excess, and cook in batches until golden brown and cooked through, approximately 5-7 minutes per batch.
  6. Warm the tortilla wraps or flatbreads according to package instructions (e.g., in a dry pan or microwave) to make them pliable.
  7. Spread a thin layer of the Greek yogurt marinade (or fresh yogurt) onto each warm wrap.
  8. Layer the cooked chicken strips evenly over the yogurt.
  9. Top generously with the diced tomato, cucumber, and chopped parsley salad, then sprinkle with the toasted pine nuts.
  10. Roll up the wraps tightly and serve immediately, optionally with extra mixed salad on the side.

Notes

1. Marinating the chicken for at least 30 minutes, or even overnight, will significantly enhance its flavor and tenderness. Ensure it's well-coated. 2. When cooking the chicken, use a hot pan to get a good sear without overcooking, which can lead to dryness. Rest the chicken briefly after cooking. 3. Toast pine nuts gently in a dry pan over medium-low heat, stirring constantly until golden. They burn very quickly! 4. For an extra layer of authentic flavor, consider adding a pinch of dried mint to the Greek yogurt mixture. 5. Warm the tortillas or flatbreads briefly before assembling to make them more pliable and prevent cracking.