Chicken Naan Wraps with Golden Orzo

Homemade chicken meatballs combined with lemony turmeric infused orzo, all stuffed inside fresh naan and topped with an addicting sauce.

Ingredients

Ingredients
Servings:
Golden Orzo
g
Orzo
tsp
Ground Turmeric
tsp
Lemon Zest
Chicken Naan
g
Minced Chicken
Shallot
Garlic Clove
tsp
Dried Oregano
tsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
g
Parsley
Naan Bread
Salt & Pepper to taste
Sauce
g
Greek Yoghurt
tsp
Honey
tsp
Apple Cider Vinegar
tbsp
Lemon Juice
tbsp
Tahini Paste
Garlic Clove
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. Peel and finely chop the shallot. Peel and squeeze the garlic clove. In a large bowl, mix the chicken, garlic, shallot, oregano, paprika, cumin and a pinch of salt and pepper.
  3. Coat your hands with a bit of oil, roll the meat into rounded tablespoon-size balls (will make 14-15 meatballs). Place on the baking sheet. The mix will be wet, but it will firm up in the oven.
  4. Bake for 15 minutes or until the meatballs are crisp and cooked through.
  5. Meanwhile, cook the orzo with turmeric and lemon zest in plenty of salted water, until al dente. Then pour into a sieve and allow to evaporate.
  6. Wash the cucumber and salad and slice the cucumber in thin slices. Set aside.
  7. To make the sauce, peel and finely grate the garlic. Combine all ingredients in a bowl and stir well. Add 1-2 tablespoons water if needed to thin the sauce. Taste and season with salt and pepper.
  8. Wash the parsley, shake dry and chop finely.
  9. To assemble, stuff the golden orzo into the naan wraps and top with lettuce, chicken meatballs and cucumber slices. Drizzle with sauce and chopped parsley.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. Peel and finely chop the shallot. Peel and squeeze the garlic clove. In a large bowl, mix the chicken, garlic, shallot, oregano, paprika, cumin and a pinch of salt and pepper.
  3. Coat your hands with a bit of oil, roll the meat into rounded tablespoon-size balls (will make 14-15 meatballs). Place on the baking sheet. The mix will be wet, but it will firm up in the oven.
  4. Bake for 15 minutes or until the meatballs are crisp and cooked through.
  5. Meanwhile, cook the orzo with turmeric and lemon zest in plenty of salted water, until al dente. Then pour into a sieve and allow to evaporate.
  6. Wash the cucumber and salad and slice the cucumber in thin slices. Set aside.
  7. To make the sauce, peel and finely grate the garlic. Combine all ingredients in a bowl and stir well. Add 1-2 tablespoons water if needed to thin the sauce. Taste and season with salt and pepper.
  8. Wash the parsley, shake dry and chop finely.
  9. To assemble, stuff the golden orzo into the naan wraps and top with lettuce, chicken meatballs and cucumber slices. Drizzle with sauce and chopped parsley.

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