Chicken Wrap with Ranch Sauce
4 flatbreads
6 boneless chicken thighs, ½ head of lettuce or iceberg lettuce
1 tablespoon white vinegar
- ½ grated lemon peel
2 cloves of garlic
Salt
The green part of 3 sprigs of fresh spring onions
For the chicken: Place your pan on the stove and heat it. Season the chicken with salt and place it in the heated pan. Cook until both sides are well browned and cooked through. Then remove from the heat, let it cool slightly, and slice.
For the ranch sauce: Place the strained yogurt in a mixing bowl. Add the mayonnaise, white vinegar, lemon zest, lemon juice, crushed garlic, salt, pepper, finely chopped dill, parsley, and the green parts of the spring onions, and mix well. Note: You can store it in a jar in the refrigerator for up to a week if desired.
To assemble: Place the flatbread on the counter. Spread some sauce over it and place the sliced chicken on top. Add thinly sliced lettuce, grated fresh kashar cheese, and sliced tomatoes. Fold the edges over and roll it up. Heat the pan you used to cook the chicken. Place the prepared flatbreads in the pan and lightly brown them on all sides. Serve.
