In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Musakhan chicken wraps with pickled carrots and lemon-dill yogurt
Soy-Free, Mediterranean, Diabetes-Friendly, No Added Sugar, Protein Plus
2 Servings, 640 Calories/Serving
25–40 Minutes
These easy Middle Eastern main-course wraps are filled with chicken marinated with fragrant spices and topped with a cooling yogurt sauce.
In your bag
- Chicken options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 ounces each)
- Sunbasket smoky sumac spice blend (sumac - sweet smoked paprika - baharat)
- 1 organic lime
- 2 ounces organic shredded carrots
- Sunbasket lemon-dill yogurt (Greek yogurt - lemon juice - dried dill)
- 1 organic red onion
- 1 tablespoon currants
- 2 Atoria’s Family Bakery whole grain lavash
- 3 ounces organic mixed greens or other leafy greens
Nutrition per serving
Calories 640, Total Fat 25g (32% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 490mg (21% DV), Total Carb. 63g (23% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 48g
Contains:
Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Marinate the chicken
- Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips.
In a large bowl, combine the chicken, smoky sumac spice blend, and 1 tablespoon [2 TBL] oil. Season lightly with salt and pepper and stir to coat. Let marinate while you prepare the pickled carrots and season the yogurt.
2
Pickle the carrots; finish the yogurt
- Juice the lime.
In a medium bowl, combine the carrots, 2 tablespoons [¼ cup] lime juice, and ½ teaspoon [1 tsp] sugar (from your pantry) if using. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
In a small bowl, season the lemon-dill yogurt to taste with salt and pepper.
3
Cook the shallots and chicken
- Peel and thinly slice enough onion to measure ½ cup [1 cup].
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the chicken and cook, stirring occasionally, until the onion is softened and the chicken is browned but not yet cooked through, 2 to 4 minutes.
Add the currants and ¼ cup [½ cup] water, reduce the heat to medium, and cook, scraping up any browned bits from the bottom of the pan, until the sauce is thickened slightly and the chicken is cooked through, 4 to 5 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, heat the lavash.
4
Toast the lavash; assemble the wraps
Arrange the lavash on a cutting board. Spoon the chicken mixture along one side of the lavash and top with the mixed greens and pickled carrots. Roll each lavash into a wrap. Cut the wraps in half crosswise.
Serve
Kids Can!
- Juice the lime.
- Pickle the carrots.
- Season the lemon-dill yogurt.
- Measure the onion.
- Help assemble the wraps.