Chicken vegetable salad in flatbread

1 Servings

Ingredients

QuantityIngredient
4Garlic cloves; crushed
4smallsSkinless boneless chicken breasts
2Sweet or mild onions; peeled, cut into 1/2 inch slices
Freshly ground pepper
Kosher salt; if desired
¼cupBalsamic vinegar
1tablespoonGround cumin
2Garlic cloves; minced
Kosher salt
Freshly ground pepper
1largeTomato; seeded/ diced
4largesMushrooms
2mediumsCarrots; julienne cut
8ouncesRoasted red peppers; thinly sliced
1Palm hearts; thinly sliced/o pt
16Cilantro sprigs
8Lavash-style flatbreads

Directions

Recipe by: Dorothy Lane Markets Combine garlic and pepper and rub on chicken breasts. Grill chicken and onion slices and separate onion into rings. Salt if desired. Combine ingredients for marinade in a medium bowl.

Add tomato, mushrooms, carrots, and red peppers and mix gently. Add cooked onion rings to vegetables and toss again. Thinly slice cooked chicken across the grain and on the bias.

To assemble, lay out lavash breads and cut 8 (6x12 inch) rectangles. Place equal amounts of vegetables at one end, spreading vegetables across width of bread. Arrange chicken on vegetables. Top with cilantro. Roll lavash tighly to form rolls. Slice each roll on bias. Makes 6-8 servings.

jmerrill@...

MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 13, 1998