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Beetroot Chicken Wrap

Beetroot Chicken Wrap
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This beetroot chicken wrap blends earthy beet-infused flatbreads with spiced chicken, crisp vegetables, and a creamy yogurt spread. It’s vibrant, delicious, and perfect for quick lunches or make-ahead meals.

Ingredients

Scale
  • 2 cups cooked chicken thighs, shredded or sliced
  • 1 medium cooked beetroot, pureed
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup bell peppers, thinly sliced
  • ½ cup red onion, thinly sliced
  • ¼ cup Greek yogurt or mayo
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper

Instructions

  1. Heat a skillet over medium-high heat if cooking chicken from scratch.
  2. In a bowl, mix the chicken with cumin, paprika, salt, and black pepper. Add in the sliced onions and bell peppers.
  3. In another bowl, combine flour, beetroot puree, olive oil, and salt to form a soft dough.
  4. Roll out the dough into thin circles and cook on a lightly oiled skillet until lightly browned on each side.
  5. Spread Greek yogurt or mayo on each wrap.
  6. Layer the seasoned chicken and veggies over the spread.
  7. Roll the wraps tightly and slice diagonally.
  8. Serve immediately or refrigerate for later.

Notes

  • Warm wraps slightly before assembling to prevent cracking.
  • Use pre-cooked chicken or leftovers to save time.
  • Add a squeeze of lemon for brightness.

Find it online: https://tastyze.com/beetroot-chicken-wrap/