Crispy Chicken Stuffed Flatbread Pocket
Crispy golden chicken pieces tucked inside warm flatbread with fresh lettuce, juicy tomatoes, and a creamy garlic yogurt sauce. A satisfying handheld meal that is crunchy, flavorful, and perfect for lunch or dinner.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- 1 cup all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 cup vegetable oil for frying
- 4 flatbread pockets
- 1 cup shredded lettuce
- 2 medium tomatoes, sliced thin
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- Heat vegetable oil in a large skillet over medium heat to about 350 degrees Fahrenheit.
- In one bowl mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Place beaten eggs in a second bowl and breadcrumbs in a third bowl.
- Coat chicken pieces in the seasoned flour, dip into eggs, then coat thoroughly in breadcrumbs.
- Fry chicken in batches for 5 to 6 minutes, turning occasionally, until golden brown and fully cooked. Transfer to paper towels to drain.
- In a small bowl mix plain yogurt, lemon juice, and minced garlic to create the sauce.
- Warm flatbread slightly, fill with crispy chicken, shredded lettuce, sliced tomatoes, and drizzle with sauce. Serve immediately.
Notes
- Do not overcrowd the pan to maintain crispiness.
- Warm the flatbread before filling to prevent cracking.
- Reheat chicken in the oven to keep it crispy.
- Adjust seasoning in the sauce to taste.
Find it online: https://tastyze.com/crispy-chicken-stuffed-flatbread-pocket/