GLUTEN-FREE CHICKEN WRAP
An easy and quick recipe with only two ingredients: water and gluten-free flour.
Tired of the usual grilled chicken? Here’s a super tasty and inviting idea to serve it differently, and I assure you it takes just 5 minutes to make it 🙂
As we know, white meat is preferred over red because it’s less fatty and healthier. Plus, the butcher near my house sells really good chicken, so I cook it often and in many different ways.
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup gluten-free rice flour
- 1/4 cup water
- 1 tsp instant yeast for gluten-free savory preparations
- 14 oz chicken breast (or turkey)
- 1 head lettuce
- 1 tsp salt
Tools
For the best outcome of the recipe, I recommend these tools (ADV)
- Baking Mat
- Rolling Pin
- Work Board
- Frying Pan
- Grill Pan
Steps
In a bowl or on the work surface, pour the flour with the yeast: gradually add the water and start mixing until a smooth ball is formed.
Divide the dough into two and roll it out with a rolling pin creating the classic shape of a flatbread.
Lightly grease a non-stick pan, heat it, and pour over the dough: it will cook for a couple of minutes on each side (approximately).
Let it cool inside a cylindrical container (like a glass) folding the flatbread on itself: this way, when you go to fill it when cold, it won’t break.
In a grill pan, cook the chicken until golden on both sides: season with salt to taste. (I also dress it with olive oil and lemon juice, but this is optional)
Take the flatbreads, add one or two lettuce leaves, fill with chicken and, if desired, also Caesar dressing.
The GLUTEN-FREE CHICKEN WRAP is ready to be enjoyed hot.
