with Hummus Dressing and Fresh Salad
Ingredients: Organic chicken breast • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Roma tomato • Hummus (sesame) (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Red wine vinegar • Shawarma Spice Blend (sulphites) (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide).
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Flatbread
2 unit(s)
Shawarma Spice Blend
7 g
Feta Cheese, crumbled
0.25 cup
Hummus
4 tbsp
Spring Mix
56 g
Sour Cream
43 mL
Tomato
2 unit(s)
Red Wine Vinegar
1 tbsp
Oil
2.5 tbsp
Sugar
0.25 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Preheat the broiler to high.
- Wash and dry all produce.
- Cut tomatoes into 1/4-inch pieces.
- To a small bowl, add hummus, sour cream and half the Shawarma Spice Blend. Season with salt and pepper. Stir to combine.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- To the large bowl with dressing, add half the tomatoes and spring mix. (NOTE: Do not toss until step 5.)
- Pat chicken dry with paper towels.
- To a medium bowl, add chicken, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high.
- Line a baking sheet with aluminum foil.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until golden.
- Remove the pan from heat.
- Transfer chicken to the prepared baking sheet. Broil in the middle of the oven for 10-12 min, until golden and cooked through.**
- When chicken is almost done, carefully remove from oven. Move chicken to one side of the baking sheet, then add flatbreads to the other side. (NOTE: For 4 servings, place flatbreads on a separate unlined baking sheet. Toast in the bottom of the oven.)
- Toast for 1-2 min until warmed through. (NOTE: Keep an eye on flatbreads so they don't burn!)
- Toss salad.
- Thinly slice chicken.
- Spread hummus sauce over flatbreads. Top with chicken.
- Sprinkle feta and remaining tomatoes over top.
- Divide wraps and salad between plates.
If you've opted to get organic chicken breasts, prep and sear in the same way the recipe instructs you to prep and sear chicken thighs, then increase the roast time to 10-12 min.**
790
kcal
Calories
37
g
Fat
8
g
Saturated Fat
62
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
53
g
Protein
145
mg
Cholesterol
1120
mg
Sodium
0.2
g
Trans Fat
1100
mg
Potassium
225
mg
Calcium
5.5
mg
Iron
