Spiced Chicken Wrap (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
2 tsp ground cumin
02 -
2 tsp ground paprika
03 -
1 tsp ground allspice
04 -
2 cloves garlic, minced
05 -
1/4 tsp ground black pepper
06 -
2 lbs chicken thighs, skinless and boneless
07 -
2 tsp ground coriander
08 -
3 tbsp fresh lemon juice
09 -
3 tbsp olive oil
10 -
2 tsp salt
→ Serving Components
11 -
3 cups shredded lettuce
12 -
1 red onion, thinly sliced
13 -
4 sliced tomatoes
14 -
8 pita breads
→ Yogurt Sauce
15 -
2 tbsp mayonnaise
16 -
1/2 tsp onion powder
17 -
1/2 tsp garlic powder
18 -
Salt and black pepper as needed
19 -
1 1/2 cups plain yogurt
20 -
1 tbsp sriracha (adjust for spice)
# Instructions:
01 -
Stir minced garlic, olive oil, lemon juice, ground spices (coriander, cumin, paprika, allspice, salt, black pepper) together in a large mixing bowl. Add the chicken pieces, tossing to coat everything evenly. Cover and chill in the fridge for at least an hour, but overnight is even better for flavor.
02 -
Mix yogurt, mayo, sriracha, garlic powder, and onion powder in a smaller bowl. Add a pinch of salt and black pepper to taste. Stir until creamy. Keep in the fridge until you're ready to use.
03 -
Heat your grill pan or outdoor grill to medium-high. Lightly oil the grates so nothing sticks. Let the chicken sit out for 10–15 minutes to lose the chill. Grill each piece for about 6-8 minutes per side until it’s well-cooked and a nice char appears. Slice into thin strips after a short rest.
04 -
Either toast the pita on the grill briefly or wrap them in foil and pop them in the oven until warm. You want them soft but not crispy.
05 -
Spread some yogurt sauce on the warmed pita. Add shredded lettuce, tomato slices, the sliced onion, and chicken strips. If you like extra flavor, drizzle more sauce right on top. Fold it up or leave it open-faced, and dig in immediately!