Flat Out of the Box
Spiced Whole Wheat Flatbreads Wrapped Around Crispy Chicken Patty and Lettuce
40 minutes
Serves 4
DinnerMiddle EasternDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
This Middle Eastern-inspired wrap lets you flex your flatbread-making muscles using humble whole wheat bread. Crispy chicken patty and cool lettuce ride shotgun for a dinner that's half science experiment, half street food fantasy.
Equipment needed
- food processor or blender
- rolling pin (optional but helpful)
- baking sheet
- parchment paper
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425 F. Line a baking sheet with parchment paper.
- 02In a food processor or blender, pulse the torn whole wheat bread into fine crumbs (about 2 cups once processed). Transfer to a large bowl.
- 03Add all-purpose flour, baking powder, chili powder, cumin, oregano, garlic powder, sugar, and a generous pinch each of salt and pepper to the bread crumbs. Mix well.
- 04Add 2 tbsp olive oil and the warm water to the bowl. Stir until a shaggy dough forms, then knead by hand for 2 minutes until smooth. If dough is sticky, add a tablespoon more flour.
- 05Divide dough into 4 balls. Roll each ball out on a floured surface into a rough oval, about 1/4 inch thick.
- 06Place flatbreads on the baking sheet and brush lightly with oil. Bake for 12-14 minutes, flipping once halfway, until golden and cooked through.
- 07While the flatbreads bake, cook chicken patties according to package directions until crisp and heated through. Cool briefly, then cut each patty into strips or bite-size pieces.
- 08To assemble, lay a flatbread on a plate. Pile lettuce down the center, top with sliced chicken patty, and sprinkle with a pinch of salt and pepper.
- 09Fold each flatbread over the filling and serve warm.
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