Bahraini Khubz Tanoor Chicken Wraps

Ingredients

• 12 oz chicken breast, sliced
• 2 large flatbreads
• 1 tomato, diced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Toss the sliced chicken with the cumin, 1/2 teaspoon salt, black pepper, and half the garlic. Let it sit for 10 minutes while you prepare everything else, so the seasoning penetrates.
2. Toss the diced tomato with the onion, a pinch of salt, and a squeeze of lemon to make a quick salad, and set it aside so the juices draw out.
3. Heat the oil or butter in a wide skillet over medium-high heat until it shimmers. Add the chicken in a single uncrowded layer and leave it undisturbed for 3 minutes so it browns.
4. Turn the pieces and cook for 3 to 4 minutes more, adding the remaining garlic in the final 30 seconds, until the chicken is golden and the thickest slice reaches 165F (74C).
5. Warm the flatbreads directly in the dry skillet or over a low gas flame for 20 to 30 seconds per side, until soft and pliable with a few charred spots.
6. Pile the chicken down the centre of each flatbread, spoon the tomato salad over it with some of its juices, and scatter with the fresh herbs.
7. Roll each wrap up tightly, tucking one end closed, cut in half on the diagonal, and serve with lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.