Ingredients
4 boneless, skinless chicken thighs
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon turmeric
1 teaspoon ground coriander
3 cloves garlic, minced
1/4 cup fresh lemon juice
12 flatbread rounds (whole wheat or pita)
2 cups lettuce, chopped
1 cup tomatoes, sliced
1 cup cucumbers, julienned
1/2 cup red onions, thinly sliced
Garlic yogurt sauce:
1 cup plain whole milk yogurt, softened
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 cup olive oil (for brushing)
Extra toppings (e.g., pickles, hot sauce)
Instructions
Pat chicken thighs dry and season generously with cumin, paprika, turmeric, coriander, salt, and garlic.
In a bowl, mix lemon juice and 1 tablespoon olive oil; marinate chicken for 20 minutes.
Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken thighs for 5-7 minutes per side, until golden brown and cooked through.
Toast flatbread rounds in a dry skillet or oven until warm and pliable.
Spread garlic yogurt sauce evenly over each flatbread. Layer lettuce, tomatoes, cucumbers, red onions, and hot chicken. Tightly roll and slice.
Serve immediately with optional extra garlic yogurt sauce for dipping.
Notes
Use chicken legs for a juicier option
Store leftovers in airtight containers for up to 2 days
For added crispiness, pat chicken dry with paper towels before cooking
Customize with additional herbs or vegetables
- Prep Time: 20
- Cook Time: 20
- Category: Quick Chicken
- Method: Pan-frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg