Malzemeler
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350 g skinless chicken fillet
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1 carrot
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1 red onion
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1 ripe avocado
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4 large chard leaves
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1 teaspoon olive oil (for sautéing the carrot)
For the Marinade
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3 tablespoons soy sauce
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1 garlic clove
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1 teaspoon dried thyme
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1 teaspoon black pepper
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1 teaspoon red pepper flakes
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1 tablespoon olive oil
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Juice of ¼ lemon
For the Hummus
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100 g chickpea flour
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125 ml warm water
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1.5 tablespoons tahini
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Juice of ½ lemon
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1 teaspoon Livvy olive oil
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Salt, cumin
Tarifler
Cut the chicken breast into thin strips.
In a bowl, mix the soy sauce, garlic, olive oil, lemon juice, salt, and spices. Add the chicken strips and marinate in the refrigerator for at least 20 minutes to absorb the flavors.
Lightly oil a pan using a paper towel and grill the chicken until browned.
Cut the carrots into thick strips and sauté in olive oil. Slice the cucumber and avocado into thin strips.
Thinly slice the red onion into half moons.
Hummus
Slowly add warm water to the chickpea flour and mix.
Add tahini, lemon juice, olive oil, salt, and cumin.
Mix until it reaches a thick, yogurt-like consistency.
Wrap Assembly
Wash the chard leaves, remove the stems, and trim the thick veins to soften them.
Spread 1 tablespoon of hummus on the inner side of each chard leaf.
Add grilled chicken, onion, carrot, cucumber, and avocado.
Fold the sides of the chard leaves inward and roll them up like a wrap.
