Similar to a gyro, this recipe is lip-smackingly good without the hefty calorie count
Method:
- Preheat the oven to 400°F
- Marinade the chicken by placing the Lebanese 7 spice, smoked paprika, crushed garlic, lemon juice and yogurt in a bowl. Bash the chicken breasts with a rolling pin to flatten them out and cut them to make them the same size as the chicken thighs. Add the boneless chicken thighs and breasts to the marinade and stir. Cover and place in the fridge for at least 30 minutes.
- Spray a loaf tin with the low-calorie oil spray, then stand the tin up on its end. Layer the chicken pieces on top of each other to make a kabob. Pack the pieces in as tight as you can, and if you have a gap at the end of the tin, stuff the end with an aluminum foil ball.
- Place in the oven and cook for 1 hour, until the chicken is browned on top and cooked through. Leave the chicken to stand in the tin for 10 minutes to allow all the juices to absorb back into the meat.
- While the chicken is standing, simply warm the flatbread and add the salad and sauces before taking the chicken out of the tin, slicing into chunks and topping the flatbread.
Tips:
If you can’t eat gluten, swap the flatbreads for gluten-free ones to make this recipe gluten-free.
Serves: 6
Time: 1hr 40 Minutes
What’s in a serving:
Calories: 441
Fat: 9.8g
Saturates: 3.3g
Protein: 43g
Sugars: 8g
Salts: 2.8g
Ingredients:
- 2 chicken thighs, skinless and boneless
- 4 chicken breast fillets
- 1.5 tbsp Lebanese 7 spice blend
- 1 tsp smoked paprika
- 2 garlic cloves, crushed
- 1 cup plain nonfat yogurt
- Juice of 1 lemon
- Low-calorie spray oil (like PAM)
- 6 large flatbreads or tortilla wraps
- Lettuce
- Handful of cherry tomatoes
- 1 cup chopped cucumber
- 1 small onion, thinly sliced
- 1 tsp garlic sauce or ranch
- Jalapenos (optional)