If you are a fan of this street-food classic, look no further than your kitchen to enjoy this perennial favorite. Simple to make and overflowing with flavor, this sandwich comes together in just a few minutes if you prep the meat the night before. In fact, you can prep the yogurt sauce and chicken up to three days ahead.
12 ounces boneless, skinless chicken breast
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced, divided
Freshly ground black pepper
¼ cup plain, unsweetened yogurt
4 white flatbreads
1 cucumber, sliced
1 cup lettuce, shredded
1 In a medium bowl, add the chicken breast, lemon juice, olive oil, and half the garlic, tossing to coat. Season with pepper. Set aside to marinate while you prepare the other ingredients.
2 In a small bowl, add the yogurt and remaining garlic. Season with pepper and mix well. Set aside.
3 Heat a large skillet over medium-high heat, and add the chicken and the marinade. Cook for 5 minutes, until the chicken is well browned on the underside. Flip it over and cook the other side until the chicken is golden brown and the juices run clear. Remove from the pan and let rest for 5 minutes. Cut the chicken into thin slices.
4 In each flatbread, add some chicken, cucumber, and lettuce. Top with the yogurt sauce, and serve.
Lower sodium tip: Reduce the amount of chicken breast to 8 ounces to lower this dish to 275mg and 15g of protein.
Per Serving Calories: 217; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 49mg; Carbohydrates: 21g; Fiber: 1g; Protein: 22g; Phosphorus: 80mg; Potassium: 231mg; Sodium: 339mg