Pita with chicken and yogurt sauce

1. 1 Chicken breast filletpack 800 g ≈ $7.36 140 g
2. 2 Thin lavash flatbreadpack 250 g ≈ $2.50 70 g
3. 3 Plain yogurtpack 300 g ≈ $2.10 50 g
4. 4 Cucumbers≈ $3.67 per kg 70 g
5. 5 Tomatoes≈ $4.67 per kg 70 g
6. 6 Leaf lettucepack 150 g ≈ $0.49 30 g
7. 7 Garlic≈ $10.00 per kg 2 g
8. 8 Lemon≈ $4.65 per kg 10 g
9. 9 Olive oil 8 ml
10. 10 Cumin to taste
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the chicken¹ fillet and pat dry with paper towels; cut the fillet into strips 1.5 cm wide; rub with cumin and salt; prepare utensils and a 24 cm skillet; heat the skillet over medium heat and add the oil.

2. Toss the chicken¹ with cumin and salt until evenly coated to bloom the flavors.

3. Place the chicken¹ in the heated skillet; fry over medium heat for 8 minutes, stirring occasionally, until a golden crust forms and the inside is fully cooked.

4. In a separate bowl, mix yogurt, crushed garlic⁷, lemon⁸ juice, and salt; stir until smooth.

5. Spread the lavash on a work surface; top with a layer of lettuce, then arrange cucumber⁴ and tomato⁵ slices, add the fried chicken¹ and generously drizzle with the sauce.

6. Roll the lavash tightly, pressing with fingers to keep the filling from spilling; adjust the shape if needed.

7. Slice the resulting roll into portions; serve immediately with extra sauce if desired.

8. Tips: you can prepare the chicken¹ in advance and refrigerate until frying; you can use lavash or other flatbread if needed.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.