Healthy Dünner

We all have that one childhood memory that smells of freshly roasted meat, garlic sauce and warm Arabic bread. For me it is the aroma of the Bulgarian chicken duner. I don't know about you, but in my eyes it has always been the „king“ of fast food in our country. There is something about the combination of juicy meat, crispy fries and that legendary sauce that just brings comfort.

Over the years, however, I've started to become more and more discerning about what I put on my table. Let's be honest, as much as we love it when we buy a fondue from a diner, we often have no idea what exactly is in the meat or how much fat is in the heavy mayonnaise of the sauce. And I didn't want to give up this favorite flavor just because I want to eat a more balanced diet. And the solution was to do it my way!

I decided to recreate the classics, but without compromise. I wanted a diner that makes you feel good, not one that you need a three-hour nap after.

The secret, of course, is in the yogurt. In my recipe it is present on two levels. Firstly, in the marinade of the chicken: the yoghurt makes the meat incredibly tender, without the need to add extra oil. And second: in the sauce. Instead of heavy mayonnaise, I use a base of 90% Bulgarian yogurt. We all know it's the best in the world, right? It gives that specific freshness and lightness that balances the spices perfectly.

To finish everything off in a healthier way, I use a whole wheat tortilla, it's thin, crispy and keeps you fuller much longer than regular white bread.

And the result is authentic taste, lots of protein and zero „guilty conscience“. This diner is proof that we don't have to choose between our favorite traditions and good health.

🥗 PORTIONS: 6 |⏳ PREPARATION TIME: 60 minutes

Ingredients for the chicken

• 600g boneless pike thighs
• 200g Bulgarian yoghurt
• 3 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp cumin powder
• 1 tsp turmeric powder
• salt and pepper to taste

INGREDIENTS for the fries

• 1kg potatoes
• 1 tbsp olive oil
• 3 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 2 tsp dried rosemary
• 2 tsp smoked paprika
• salt and pepper to taste

INGREDIENTS for the sauce

• 3 garlic cloves
• 1 tsp grainy mustard
• 1 tsp mayonnaise (low fat)
• 200g Bulgarian yoghurt
• salt to taste

Ingredients for assembly (for 6 servings)

• 6 whole wheat tortillas
• 3 medium tomatoes
• 1/2 cucumber
• 1 head white onion
• 9-10 iceberg lettuce leaves
• 7-8 pickled cucumbers

METHOD OF PREPARATION

1. Mix the yogurt with the spices for the chicken and marinate the chicken in the mixture for at least 1 hour.
2. In the meantime, peel and slice the potatoes very thinly (like for small fries).
3. Arrange the sliced potatoes in a large baking dish and drizzle with the olive oil. Bake at 180 degrees for about 30 minutes (or until the potatoes are soft and browned).
4. Mix the spices for the potatoes and dredge the warm baked potatoes in the spice mixture.
5. Once the chicken is well marinated, remove it from the marinade and arrange on a baking tray (without fat!).
6. Bake the chicken at 180 degrees for about an hour, turning it after the first 30 minutes.
7. In a mortar, crush the garlic cloves together with the mustard and salt.
8. Add the yogurt to the garlic mustard and mix well.
9. Slice the vegetables thinly.
10. When the chicken is cooked, cut it into thin strips.
11. Place the tortilla on a plate and spread with 1 tbsp of the sauce.
12. Arrange 1/6 of the vegetables on the tortillas in order: iceberg, onion, tomato, cucumber, pickles.
13. Place 1/6 of the chicken and a little of the potatoes (about 1/6 of the whole amount), judging the amount enough to allow the tortilla to roll without tearing.
14. Add a little more of the garlic sauce if desired.
15. Wrap the tortilla like a doughnut and enjoy!

NUTRITIONAL VALUES (approximately for 1 diner)

• Calories: 545 kcal
• Protein: 33.3 г
• Fats: 15.5 г
• Carbohydrates: 67 г
• Fibres: 11.3 г