Preparation time
15 Minutes
Ingredients for
10 Portions
Difficulty
Easy
Ingredients
Marinated Chicken
750 g
chicken thighs, thinly sliced
50 ml
olive oil
50 ml
lemon juice
4
garlic cloves, minced
2 tbsp
ground cumin
1 tsp
paprika
to taste
salt and black pepper
Garlic Sauce
200 ml
coconut yogurt (allergen free)
2
garlic cloves, minced
2 tbsp
lemon juice
1 tbsp
olive oil
2 tbsp
fresh dill or parsley
to taste
salt and pepper
Flatbreads:
10
200 g
shredded cabbage (red and white preferably)
15
cherry tomatoes, quartered
1
red onion, thinly sliced
30 g
fresh parsley, chopped
100 ml
Sriracha sauce, optional
Preparation
Marinate the Chicken. In a large bowl or resealable plastic bag, combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, paprika, salt, and black pepper. Mix well to form the marinade. Add the thinly sliced chicken to the marinade, ensuring all pieces are well-coated. Cover the bowl or seal the bag and refrigerate for at least 1 hour, preferably overnight, to allow the flavours to meld.
Prepare the garlic sauce, in a medium bowl, combine the yogurt, minced garlic, lemon juice, olive oil, chopped fresh dill or parsley and season with salt and pepper. Stir until well combined. Taste and adjust seasoning if necessary. Refrigerate until needed to allow the flavours to develop.
To cook the chicken, Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken in a hot oven for about 15-20 minutes or until fully cooked and nicely charred. Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Then, slice the chicken into bite-sized pieces or thin strips for easier assembly.
Warm the Flatbreads, gently warm the flatbreads on the grill, or in the oven for a minute or two until pliable and slightly toasted. Spread the garlic sauce generously over each flatbread, leaving a small border around the edges. Add the shredded cabbage, chicken slices in the centre of each flatbread. Top with quartered cherry tomatoes, sliced red onions parsley and a drizzle of siracha sauce. Layer the shredded cabbage, the quartered cherry tomatoes, and red onion slices. Drizzle with Sriracha and sprinkle with fresh parsley. Fold the flatbread in half or roll it up tightly to secure the fillings.
Gluten-free preparation
1. use gluten-free products,
especially those that are naturally gluten-free or made from gluten-free ingredients (e.g. products from Schär Foodservice).
2. Store separately
and always keep everything in specially designated, labeled and sealed containers.
3. own preparation areas
use these areas exclusively for the preparation of gluten-free food. If this is not possible: in any case, prepare gluten-free before gluten-containing and clean the workplace.
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for your guests
Request now and we will organize the right supplier of gluten-free products for your business.