Chicken Tawouk Wrap Recipe

Prepare the marinade

In a large bowl, combine yogurt, lemon juice, olive oil, minced garlic, paprika, cumin, cinnamon, salt, and black pepper. Mix well.

Marinate the chicken

Cut the chicken breasts into bite-sized cubes and add to the marinade. Mix until all pieces are coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.

Grill the chicken

Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto skewers (if using) and grill for about 10–12 minutes, turning occasionally, until fully cooked and slightly charred.

Slice the chicken

Remove chicken from skewers (if used) and slice into strips for wrapping.

Blend garlic sauce

In a food processor or blender, combine garlic cloves, egg white, lemon juice, and salt. Blend until smooth. Slowly drizzle in vegetable oil while blending continuously until the mixture emulsifies into a creamy sauce.

Transfer the garlic sauce to a container and refrigerate until ready to use.

Warm the flatbreads or pita breads slightly to make them pliable.

Spread about 2 tablespoons of garlic sauce down the center of each flatbread.

Add a layer of grilled chicken slices (about 125g per wrap), followed by shredded lettuce, tomato slices, and pickle slices.

Fold the sides of the flatbread and roll tightly into a wrap. Optionally, grill the wrap for 1–2 minutes per side on a dry skillet for extra crispness.

Serve warm with extra garlic sauce on the side if desired.