Chicken hummus snack wrap
Ethan Chlebowski · ♥ 52.4K likes · 1.6M views · 9 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole chicken breasts
- salt
Thin the chicken breasts, salt them and keep them in the fridge for a couple of hours.
- oil
Set the thin breasts over very high heat with a little oil, aiming for a 400F surface temperature.
Sear on one side until nicely browned, flip and brown the other side, cooking to 155F internal.
- lettuce
- onion
- pepperoncini
- cherry tomatoes
Slice the cherry tomatoes, red onion, iceberg lettuce and pepperoncini finely.
- 20 g mayo
- 20 g low-fat sour cream
- za'atar
- red pepper flakes
- ¼ whole lemon
Mix the mayo, sour cream, za'atar, red pepper flakes and the juice of a quarter lemon into a white sauce.
The za'atar white sauce
- 1 whole lavash bread
- 14 g store-bought hummus
- 70 g grilled chicken
- 7 g white sauce
Lay down a lavash, spread 14 grams of hummus, add 70 grams of chicken, drizzle 7 grams of white sauce and add the vegetables.
Assembling the chicken hummus wrap
Wrap as tight as possible, then wrap in aluminum foil and store in the fridge; it keeps two or three days and does not freeze well because of the vegetables.