LEBANESE CHICKEN WRAP SANDWICH
During a trip to Montreal, we had the tastiest chicken wrap sandwich at a little Lebanese food stand. I had to come up with this recipe to keep my husband from hopping in the car and driving the 4 hours back to Montreal for more.
Provided by C. Taylor
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 533.9, Fat 23.5, SaturatedFat 4, Cholesterol 59, Sodium 717, Carbohydrate 53, Fiber 3.4, Sugar 6.2, Protein 28.2
LEBANESE STREET SANDWICHES
Arayes are grilled Lebanese-style sandwiches that are stuffed with a seasoned meat mixture. They're commonly found throughout the food stalls that line the streets of Beirut. If you'd rather not use a grill, they can be baked in the oven or made in a panini press. -Nikki Haddad, Germantown, Maryland
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 545 calories, Fat 28g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 852mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 4g fiber), Protein 30g protein.
LEBANESE CHICKEN WRAPS
Marinate chicken in yogurt, lemon and allspice before char-grilling and wrapping in flatbread with salad for a light and delicious midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 466 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.8 milligram of sodium
LEBANESE CHICKEN SHAWARMA
This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils (for a treat, look up mujadarrah on this site).
Provided by Christopher Walters
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 8h25m
Yield 4
Number Of Ingredients 11
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).
Nutrition Facts : Calories 365 calories, Carbohydrate 7.9 g, Cholesterol 132.9 mg, Fat 13.4 g, Fiber 0.7 g, Protein 51 g, SaturatedFat 3.1 g, Sodium 479.9 mg, Sugar 5.2 g
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