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Crispy Chicken Stuffed Flatbread Pocket

Crispy Chicken Stuffed Flatbread Pocket

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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

  1. Heat vegetable oil in a large skillet over medium heat to about 350 degrees Fahrenheit.
  2. In one bowl mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
  3. Place beaten eggs in a second bowl and breadcrumbs in a third bowl.
  4. Coat chicken pieces in the seasoned flour, dip into eggs, then coat thoroughly in breadcrumbs.
  5. Fry chicken in batches for 5 to 6 minutes, turning occasionally, until golden brown and fully cooked. Transfer to paper towels to drain.
  6. In a small bowl mix plain yogurt, lemon juice, and minced garlic to create the sauce.
  7. 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.