Chicken Kebab Wrap Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into 1-inch strips or bite-size pieces so they cook quickly and evenly.

Make the marinade

In a medium bowl combine Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground cinnamon, red pepper flakes, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Add the chicken pieces to the marinade and mix thoroughly to coat. Cover and refrigerate at least 30 minutes and up to 6 hours (longer for more flavor). If short on time, marinate 15 minutes.

When ready to cook, heat a large skillet or grill pan over medium-high heat and add 1 tbs olive oil. Shake off excess marinade from chicken and arrange pieces in a single layer without crowding. Cook 3–4 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). For small pieces, total cook time will be 6–8 minutes. Work in batches if needed.

Remove cooked chicken to a plate and let rest 5 minutes. Reserve any pan juices and scrape browned bits for extra flavor in the wrap if desired.

Make the sauce

In a small bowl combine 1/2 cup plain yogurt, 2 tbs mayonnaise, 1 tsp lemon zest, 1 tbs lemon juice, 1 grated garlic clove, 2 tbs chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste — adjust seasoning or add a pinch of sugar if too tart.

Warm the tortillas or flatbreads briefly in a dry skillet over medium heat, about 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. This makes them pliable and easier to roll.

Lay one warmed tortilla on a clean surface. Spread about 1 to 1 1/2 tbs of the yogurt sauce down the center of the tortilla.

Place about 4 oz (1/4 lb) of cooked chicken strips across the sauce-lined center of the tortilla.

Top with a handful (about 1/2 cup) shredded lettuce, a few tomato slices, some cucumber slices, thin red onion and a spoonful (about 1 tbs) of pickled jalapeños or pickles if using.

Drizzle an additional 1 tbs of sauce over the fillings if desired. Fold the bottom edge up over the filling, then fold the sides in and roll tightly to enclose (like a burrito).

Optional: place the wrapped kebab seam-side down in a hot dry skillet or press in a sandwich press for 1–2 minutes per side to seal and lightly crisp the bread.

Slice in half on the bias and serve immediately. Serve extra sauce on the side.