Reem’s Arab bakery flips these pillowy and fragrant flatbreads. Folded up with tender chicken, crunchy cucumbers, pickled onions, and a garlicky yogurt sauce, that’s a wrap on the perfect quick lunch or dinner.
Contains: milk, wheat, soy.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Pickled red onions
Thin-cut chicken breast (see note below)
Za’atar man’oushe (flatbread)
What You'll Need
Salt and freshly ground pepper
Hot sauce (optional)
Preheat the oven to 450ºF. Slice the cucumbers. Pick the dill fronds and toss the stems. Drain the pickled onions. Pat the chicken dry with paper towels, then season generously with salt and pepper, and sprinkle with 1 teaspoon sumac on both sides.
In a large frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the chicken and cook until golden brown and firm, 2 to 3 minutes per side. Transfer the chicken to a board to rest, 5 minutes. Slice the chicken across the grain.
Meanwhile, place the flatbreads in a single layer, spice-side up, directly on the oven rack. Bake until golden brown on the bottom and starting to crisp, 3 to 5 minutes.
To assemble the wraps, place the flatbreads on plates. Spread with spoonfuls of the garlic yogurt, sprinkle with the dill, and dab with hot sauce, if using. Add the chicken, cucumber, and pickled onions. Roll up snugly, cut in half, and serve warm.