Jordanian Freekeh and Chicken Wrap with Yoghurt and Pickles
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Ingredients
- 500 g chicken thigh fillets, diced
- 150 g freekeh
- 150 g natural yoghurt
- 4 flatbreads
- 4 gherkins
- 1 tsp ground cumin
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 564 kcal
- Protein
- 37.1 g
- Carbohydrate
- 59.2 g
- of which sugars
- 5.3 g
- Fat
- 17.5 g
- of which saturates
- 3.5 g
- Fibre
- 7.2 g
- Salt
- 1.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the freekeh in plenty of boiling salted water for 20-25 minutes until tender, then drain.
- 2
Season the chicken with the cumin and fry in the oil over a medium-high heat for 8-10 minutes until golden and cooked through with no pink remaining.
- 3
Warm the flatbreads and slice the gherkins.
- 4
Mix the freekeh through the cooked chicken.
- 5
Fill the flatbreads with the chicken and freekeh, a spoonful of yoghurt and the sliced gherkins.
- 6
Roll up and serve straight away.
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