Chicken Parmesan Flatbread Wraps

By MissiAnn

Ingredients

• PARMESAN CHICKEN
• 4 bonelss skinless chicken breasts
• Sea Salt
• Poultry Spice
• 1 tbsp butter, softened
• 2 egg whites
• 1 cup parmesan, finely grated
• Olive Oil
• FLATBREAD
• 3 cups AP flour
• 1 tsp salt
• 1 sachet instant dry yeast
• 3/4 cup warm water
• 3 tbsp Greek yoghurt
• 2 tbsp olive oil
• TO SERVE
• Flatbread
• Organic baby spinach
• Avacado
• Mayo
• 1 lemon
• Sea salt and black pepper

Preparation

Step 1

CHICKEN PARMESAN
Pat the chicken breast dry with paper towell and slice into strips, roughtly 1 inch thick. Stir Poultry spice into the softened butter and toww well so that the breast are evenly coated in the butter.

Beat the egg whites in a bowl and grate Parmesan cheese onto a plate. Dip both sides of the chicken breast into the egg whites and then into the parmesan cheese. Heat olive oil in a non-stick frying pan and fry the chicken until golden brown on one side before turning it over. If you turn it over to soon the parmesan will stick to the pan, not the chicken.

Fry until golden brown and cooked through on the other side, then remove from the pan and keep warm while you finish the rest.

FLATBREAD
Place flour, salt and instant yeast in the bowl of an electric mixer fitted with dough hook attachment. Mix to combine then add the olive oil, yoghurt and water and mix on low speed until it all comes together. Knead for 10 minutes on the lowest setting until the dough is soft, smooth and elastic. Cover witha damp towell and leave in a warm place until doubled in size (approx. 1 hour)

Knock back the dough and tup onto a floured surface. Shape into a round disk and slice into 8 wedges. Roll each one out nice and thinly. Heat a heavy-based non-stick pan on high heat and drizzle with oilve oil. Dry each flatbread on both sides until lightly charred and cooked through, this doesn't take long so don't turn your back for too long.

Season with an extra gringding of sea salt.

Serve immediately, wrapped in flatbread with organic baby spinach, avocado, mayo, salt & pepper and a squeeze of lemon.