Description
Crispy baked chicken strips tucked into warm flatbread pockets with lettuce, tomato, red onion, and a creamy garlic yogurt sauce. This easy handheld meal is fresh, crunchy, and perfect for lunch or dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into thin strips
- 1 cup buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 small garlic clove, grated
- 4 pocket flatbreads or pita breads
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/4 small red onion, thinly sliced
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly grease it with a little olive oil.
- In a medium bowl, combine the chicken strips, buttermilk, 1/2 teaspoon of the salt, 1/2 teaspoon of the smoked paprika, 1/2 teaspoon of the garlic powder, and the black pepper.
- In a second bowl, whisk together the flour, cornstarch, baking powder, cumin, the remaining 1/2 teaspoon salt, remaining 1/2 teaspoon smoked paprika, and remaining 1/2 teaspoon garlic powder.
- Remove the chicken from the buttermilk mixture, letting the excess drip off, then coat each piece well in the flour mixture.
- Arrange the coated chicken on the baking sheet in a single layer and drizzle with the remaining olive oil.
- Bake for 16 to 18 minutes, turning once halfway through, until golden and cooked through. Broil for 1 to 2 minutes at the end for extra crispness if desired.
- While the chicken bakes, mix the Greek yogurt, mayonnaise, lemon juice, and grated garlic in a small bowl to make the sauce.
- Warm the flatbreads for 2 minutes in the oven or in a dry skillet until soft.
- Fill each flatbread pocket with shredded lettuce, diced tomato, red onion, and crispy chicken.
- Drizzle the garlic yogurt sauce over the filling and serve immediately.
Notes
- For the crispiest texture, do not overcrowd the baking sheet.
- Add the sauce just before serving so the chicken stays crisp.
- The chicken can be marinated in the buttermilk mixture for up to 12 hours in the refrigerator.
- Leftover chicken reheats best in the oven or air fryer.
Nutrition
- Serving Size: 1 stuffed flatbread pocket
- Calories: 510
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 115mg
Keywords: crispy chicken flatbread pocket, chicken pita pocket, stuffed flatbread, baked crispy chicken, garlic yogurt sauce, easy chicken sandwich