Flavors Far-Flung, Ep. 6
Editor’s Note: We apologize for the late notice, but we have yet to receive an update from Faelan Wo for this week’s broadcast. We assume that the delay is due to the increased solar activity in the Tuscano system and anticipate her next recipe with great excitement!
Until then, please enjoy this recipe from the award-winning Tuscano-Hanta fusion Café Eré located in the InterSteller Tuscano Resort in the restaurant district on Melkaris.
Ingredients
Chicken
- 1.5 lbs boneless chicken thighs
- 2 tbsp olive oil
- 4 cloves roasted garlic
- Zest + juice of 1 orange
- Zest + juice of 1 lime
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt
Herbed Yogurt
- 1 cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Handful chopped herbs (cilantro and mint)
- Salt
Flatbread + Toppings
- Tortillas or roti
- Orange, sliced into thin strips
- Brown sugar or honey
- Thin sliced red onion
- Fresh herbs
- Crumbled feta
Method
- Mash roasted garlic into a paste. Mix with oil, citrus, honey, and spices. Coat chicken, marinate at least 30 minutes.
- Grill or pan-sear until charred in spots. Move to a baking sheet and bake at 350 degrees Fahrenheit for 30 minutes, or until temperature reaches 165 degrees.
- Remove from oven and let rest, then slice the chicken into thin strips.
- Slice extra orange halves into round slices, then further into strips. Dip in brown sugar or honey and broil on a lined baking sheet until caramelized.
- Mix Greek yogurt, olive oil, lemon juice, chopped herbs, and salt to taste. Keep cold until ready to assemble the wraps.
- When everything is ready, warm your flatbread in the microwave for 15-30 seconds until able to bend easily. Spread yogurt over the entire wrap. Then add chicken, carmelized orange slices, onion, herbs, and feta.
- Roll up the flatbread and stick three toothpicks through it at even intervals. Carefully slice through the rollup between the toothpicks.
- Enjoy!
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