Chicken Kabob Wraps on flat bread
- 1/4 c olive oil
- 2 Tbsp lemon juice
- 1 tsp oregano
- 1/2 tsp thyme
- hot sauce to taste
- 2 chicken breasts cut into kabob chunks
- 1 pkg ceasar salad mix
Kababs: Mix together first 6 ingredients. Marinade the chicken in the sauce for at least 2 hours. While the chicken is marinading, make the bread. Put the chicken onto skewers and grill for 4-8 minutes or until cooked through. Oil a griddle and heat. When the griddle is hot, cook each flatbread, one side at a time until lightly browned. Add more oil if the bread begins to stick.
To serve: Divide the chicken between the six flatbreads. Mix half the Ceasar dressing with the lettuce and add to the chicken (add to taste). Roll the flatbread up and serve with cut-up veggies or chips.
Flatbread: 2 cups flour, 1tsp baking powder, 2 tbsps plain yogurt, 2 tbsps vegetable oil, water
Mix the first 2 ingredients. Slowly add the yogurt and oil, mixing until the mixture sticks together. Add water, a little at a time, until a ball forms. Kneed for five minutes. Let rest for 15 minutes. Divide into 6 balls. Flatten out the balls and roll into 8-inch circles.