Homemade Chicken Doner Wrap

Prepared with minimal oil in a skillet, this homemade chicken doner wrap offers a high-protein, nutritious alternative to traditional fast food.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 550 g chicken breast, thinly sliced · 616 kcal in the whole recipe
• 3.5 oz skinless boneless chicken thigh, thinly sliced · 144 kcal in the whole recipe
• 2 tbsp strained yogurt · 48 kcal in the whole recipe
• 1 tbsp tomato paste · 17 kcal in the whole recipe
• 1 tbsp olive oil · 115 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 1 medium onion, sliced · 44 kcal in the whole recipe
• 2 medium tomatoes, sliced · 47 kcal in the whole recipe
• 5 lettuce leaves, shredded · 15 kcal in the whole recipe
• 4 lavash flatbreads · 784 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1 tsp red pepper flakes

Method

1. Mix the strained yogurt, tomato paste, olive oil, minced garlic, salt, black pepper, oregano, and red pepper flakes in a bowl; combine with the thinly sliced chicken breast and chicken thigh, then marinate in the refrigerator for at least 30 minutes.

   

2. Heat a large skillet over high heat and sauté the marinated chicken for about 10-12 minutes until fully cooked and browned on the edges.

   

3. Warm the lavash flatbreads by pressing them gently onto the chicken in the skillet to absorb the flavors.

   

4. Divide the sautéed chicken doner, sliced onion, sliced tomatoes, and shredded lettuce onto the warmed lavash flatbreads, roll tightly into wraps, and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.