Chicken wrap
Lavash flatbread rolled around pan cooked chicken, lettuce, tomato and cucumber.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 587 kcal
- Protein
- 35.5 g
- Carbohydrates
- 55.7 g
- Fat
- 23.9 g
- Fiber
- 3.5 g
Per serving
- Calories
- 587 kcal
- Protein
- 35.5 g
- Carbohydrates
- 55.7 g
- Fat
- 23.9 g
- Fiber
- 3.5 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 31 mcg
- C
- 9.1 mg
- E
- 3.8 mg
- K
- 27.9 mcg
- B12
- 0.4 mcg
- Fe
- 2.1 mg
- K⁺
- 58.8 mg
Ingredients
- Lavash flatbread — 90 g
- Chicken breast — 120 g
- Iceberg lettuce — 40 g
- Tomato — 50 g
- Cucumber — 40 g
- Mayonnaise — 15 g
- Sunflower oil — 8 g
- Table salt — 1 g
- Black pepper — 1 g
Cooking instructions
- Cut the chicken breast into strips.
- Season the chicken with the salt and black pepper.
- Slice the tomato and the cucumber.
- Shred the iceberg lettuce.
- Heat the sunflower oil in a skillet over medium high heat.
- Fry the chicken strips for 7 minutes until cooked through.
- Warm the lavash flatbread in a dry skillet briefly on each side.
- Spread the mayonnaise over the lavash.
- Layer the lettuce, tomato, cucumber and chicken along one edge.
- Fold in the sides and roll the wrap tightly.
- Cut it in half and serve.