Italian · Lunch
Grilled Chicken Flatbread Wrap
Grilled chicken breast strips folded into a warm flatbread with charred bell pepper and onion, arugula, sun-dried tomato, and a garlic-parmesan yogurt spread. Seasoned with oregano and lemon, the wrap is rolled tight and halved for eating, finished with shaved parmesan.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
548Calories
54.2gProtein
19.8gFat
38.6gCarbs
8.9gSugar
5.8gFiber
812mgSodium
145mgChol
5.4gSat Fat
980mgPotassium
260mgCalcium
3.4mgIron
0.5mcgVitamin B12
38mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
mediterranean
thirty-min-meals
all-time-classics
Instructions
1
Prep
Mince garlic and toss chicken with half the olive oil, garlic, oregano, salt, and pepper until evenly coated.
2
Sear
Heat a grill pan over medium-high with remaining oil; cook chicken 3–4 minutes per side until charred and centre is no longer pink.
3
Sauté
In the same pan over medium heat, cook sliced bell pepper and onion 4–5 minutes, stirring occasionally, until softened and lightly charred.
4
Plate
Warm flatbread in the dry pan, spread yogurt mixed with grated parmesan and lemon juice, layer arugula, chicken, peppers, onion, and sliced sun-dried tomato, roll tightly, halve diagonally, and scatter shaved parmesan over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 22 flatbread (about 70g)
- 2 tbsp2 tbsp olive oil, divided
- 4 cloves4 cloves garlic
- 1 tsp1 tsp oregano-dried
- 11 bell pepper
- 11 onion
- 1 cup30g arugula
- 28g28g sun-dried tomato
- 60g60g plain yogurt
- 14g14g parmesan, plus extra shaved to finish
- 2 tsp2 tsp lemon juice
- pinch of salt
- pinch of black pepper
