Directions
- 1Preheat oven to 400 degrees.
- 2Get a sheet of foil or parchment paper.
- 3Put your pound of ground chicken on the foil/parchment paper.
- 4Put another piece of foil/paper over top and roll it out until it is evenly thin.
- 5Season the ground chicken.
- 6Roll the chicken up tightly.
- 7Cut the rolled chicken in half so that it would fit in the baking pan.
- 8Add wrapped chicken to a baking pan alongside cherry tomatoes and a head of garlic with the top chopped off exposing the garlic.
- 9Pour olive oil on top of the contents in the pan and season with salt.
- 10Put the pan in the oven for 40-45 minutes.
- 11While the chicken is cooking, prepare your toppings.
- 12Once chicken is done, take it out of the oven and let it cool.
- 13While the chicken is cooling, make your tzatziki.
- 14Add yogurt, grated cucumber, smashed and roasted garlic, chopped dill, olive oil, salt, and pepper and mix to make tzatziki.
- 15Get your lavash bread and build your wrap with the chicken, toppings, and tzatziki.
- 16Sear the wrap in a pan to ensure it’s closed and warm.
- 17To make pickled onions, slice 1-2 red onions thinly (use a mandolin if you have it) and pack them tightly into a jar or container.
- 18In a small pot, add 2 cups water, 2 cups white vinegar and 2 tbsp honey and bring to a simmer.
- 19Once the mixture reaches a simmer, turn off the heat and let it cool for a minute.
- 20Add the mixture over top of the red onions in the jar.
- 21Let the pickled onions sit at room temperature for 15 minutes and then put them in the fridge.
Ingredients
- Your choice of wrap
- lavash bread
- 1 pound Ground chicken
- paprika
- chili powder
- garlic powder
- salt
- black pepper
- Greek yogurt
- Persian cucumber
- Dill
- Olive oil
- Roasted garlic
- Salt
- Black pepper
- Persian cucumber
- Pickled onion
- Roasted cherry tomatoes
- Sweet and spicy jalapeños
- 1 -2 red onions
- 2 cups white vinegar
- 2 cups water
- 2 tbsp honey
Equipment
mandolinjarcontainersmall potovenfoilparchment paperbaking panpan
Tips
- To make pickled onions, slice red onions thinly (using a mandolin if available) and pack them tightly into a jar or container.
- For pickled onions, bring water, vinegar, and honey to a simmer, then turn off heat and let cool for a minute before pouring over onions.
- Let pickled onions sit at room temperature for 15 minutes before refrigerating.
- Roll out ground chicken thinly between two pieces of foil or parchment paper for even cooking.
- Sear the assembled wrap in a pan to ensure it's closed and warm.
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