Lebanese Chicken Wrap Sandwich - cooking recipe

Ingredients
    3 boneless skinless chicken breasts, sliced into bite size strips
    2 tablespoons olive oil
    1 small onion, chopped
    1 tablespoon garlic, minced
    1/4 cup lemon juice
    1 tablespoon cumin
    1 teaspoon oregano
    salt and pepper
    4 burrito-size flour tortillas
    For the sauce
    1/2 cup mayonnaise
    3 tablespoons lemon juice
    3 tablespoons garlic powder
    Toppings
    1 tomatoes, chopped (optional)
    1 small onion, chopped (optional)
    1 cup lettuce, shredded (optional)
    3 tablespoons tahini sauce (optional)
Preparation
    In a large nonstick pan, heat oil and then add the chicken, chopped onion, minced garlic, 1/4 cup lemon juice, cumin, oregano and enough salt and pepper to taste. Make sure chicken is well cooked and browned.
    In a small bowl mix the mayo, lemon juice and garlic powder.
    Heat flour tortillas by steaming in microwave for 1 - 2 minute covered in a damp paper towel.
    Assemble wrap by placing one tortilla on a piece of aluminum foil, then fill with chicken, garlic mayo spread, and then top with the optional toppings of tomato, onion, lettuce and/or tahini sauce. Wrap closed with foil and twist foil end.

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