YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Fresh Milled Einkorn Flatbread Wrap with Spinach and Hummus
A warm einkorn flatbread stuffed with herb-grilled chicken, creamy hummus, and fresh spinach, finished with a squeeze of lemon and toasted edges.
INGREDIENTS
3.5 oz Grilled Chicken Breast
1/3 cup Fresh Milled Einkorn Flour
2.5 tbsp Hummus
2.5 tbsp Non-fat Greek Yogurt
1 cup Baby Spinach
1/4 tsp Baking Powder
PREPARATION
In a small bowl, combine the fresh milled einkorn flour, Greek yogurt, and baking powder to form a soft dough.
Turn the dough onto a lightly floured surface and knead for one minute, then roll it out into a thin circle.
Heat a non-stick skillet over medium-high heat and cook the flatbread for about 2 minutes per side until lightly browned and toasted.
Season the chicken breast with salt, pepper, and dried herbs, then grill until the internal temperature reaches 165°F.
Slice the grilled chicken into thin strips.
Spread the hummus evenly across the center of the warm flatbread.
Top the hummus with a handful of fresh baby spinach and the grilled chicken strips.
Roll the flatbread tightly into a wrap and slice diagonally to serve.