Chicken Wrap Recipe

Prep chicken

Trim any fat from the chicken breasts and cut into 2–3 cm (3/4–1 inch) cubes so they cook evenly.

Make marinade

In a medium bowl combine plain yogurt, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, dried oregano, ground black pepper, and salt. Stir until smooth.

Marinate

Add the chicken cubes to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes and up to 3 hours (longer will deepen flavor). If using wooden skewers, soak them in water for 20–30 minutes before threading.

Assemble skewers

Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even heat circulation.

Cook chicken

Preheat grill or grill pan to medium-high heat (about 200–220°C / 400–425°F). Brush grates or pan with oil to prevent sticking. Grill skewers 8–10 minutes total, turning every 2–3 minutes, until chicken is charred at edges and reaches an internal temperature of 74°C (165°F). Alternatively, broil on high for 8–10 minutes, turning once.

Rest

Remove chicken from heat and let rest 5 minutes, then slide chicken off skewers and cut larger pieces in half to make them easier to wrap.

While the chicken is marinating or cooking, combine chopped romaine, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped parsley in a large bowl.

Whisk together olive oil, red wine vinegar, salt, and black pepper in a small cup. Pour dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.

Sauce

Stir together the plain Greek yogurt (or tzatziki), lemon zest, and hot sauce (if using). Taste and adjust seasoning; add a pinch of salt or a squeeze of lemon if desired.

Warm tortillas

Heat a large skillet over medium heat and add a little butter or oil. Warm each flour tortilla 20–30 seconds per side until pliable and lightly golden. Keep tortillas warm wrapped in a clean towel.

Assemble wraps: Lay a warm tortilla flat. Spread 1–2 tablespoons of the yogurt sauce down the center. Add a generous handful (about 3/4 cup) of mixed salad, then top with 3–4 pieces of grilled chicken shish. Squeeze a lemon wedge over the filling if desired.

Fold the sides of the tortilla in and then roll tightly from one end to the other to enclose the filling. If desired, place the wrapped tortilla seam-side down in the warm skillet for 1 minute per side to seal and create light toasting.

Slice each wrap in half on a diagonal and serve with potato chips (or fries) and additional lemon wedges at the side.

Garnish plates with a small extra dollop of yogurt sauce if you like.