John Myers
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Filled Wheat Flatbread with Honey Chicken
The perfect filled wheat flatbread with honey chicken recipe with a picture and simple step-by-step instructions.
Wheat Flatbread:
- 5 Pc. Eggs
- 250 g Flour
- 850 ml Milk
- Salt
- Oil
Honey Chicken:
- 3 Pc. Chicken breasts
- 2 tbsp Oil
- 25 g Butter
- 2 tbsp Honey
- 1 tbsp Sesame
- Salt
- Pepper
Filling:
- 250 g Quark
- 100 g Creme fraiche Cheese
- 0,5 bunch Spring onions
- 1 Pc. Red chilli pepper
- 1 Pc. Clove of garlic
- 0,5 Pc. Onion red
- 0,5 Cup Parsley leaf
- 1 Pc. Lime
- 100 g Arugula
- 1 Pc. Lollo bionda
- Salt
- Pepper
Honey-lemon sauce:
- 3 Pc. Red onions
- 225 g Butter
- 6 tbsp Sugar brown
- 450 ml Fund
- 3 Pc. Organic lemons
- 150 g Honey
Wheat Flatbread:
- Mix the egg, flour, milk and salt and let rest for 10 minutes. Bake the pancakes one after the other in hot fat and let them cool down.
Honey Chicken:
- Season the chicken breasts with salt and pepper. Fry in a preheated pan with oil over medium heat, 3 minutes on each side. Add the butter and let fry briefly.
- After roasting, brush the breasts with the honey and sprinkle with sesame seeds.
Filling:
- Mix the quark and crème fraîche, stir in the finely chopped spring onions, chilli, garlic clove, parsley leaves and onions.
- Season the mixture with lime juice, salt and pepper.
Honey-lemon sauce:
- Peel the onions and cut into very fine cubes. Froth a third of the butter in a pan and fry the onion cubes until translucent. Add sugar and let caramelize.
- Add the stock, stir in the lemon zest and juice and reduce to a sauce. Beat the honey and the remaining butter into the sauce, but do not let it boil anymore.
Serving:
- Brush the baked wheat flatbread with the quark filling. Cover with the salads and the chicken breast and roll up. Drizzle with the honey and lemon sauce.
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