Lebanese Chicken Wrap Sandwich Recipes

Steps:

• Lay the chicken breasts on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin. Mix half the yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.
• Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through (you may need to do this in batches). Transfer to a board and slice. Spread the rest of the yogurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.

Steps:

• Place onions in a food processor; pulse until finely chopped. Remove and pat dry; transfer to a large bowl. Add parsley to processor; pulse until minced. Stir into onions. Add beef, egg and salt; mix lightly but thoroughly., Slice pitas horizontally in half. Spread bottoms with meat mixture to edge. Replace pita tops; press lightly to adhere. Brush outsides of sandwiches with oil. Grill sandwiches, uncovered, over medium heat until a thermometer inserted into meat mixture reads 160°, 10-12 minutes, turning every 2 minutes. Cool slightly before cutting into quarters., Combine sauce ingredients; serve with sandwiches.

Steps:

• Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
• Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).