Jabati Wrap Recipe

Make marinade

In a bowl combine yogurt (if using chicken) or olive oil (if using beef) with lemon juice, minced garlic, ground cumin, ground coriander, paprika, black pepper, salt, and red pepper flakes. Whisk until smooth.

Marinate protein

If using chicken: place chicken thighs in a zip-top bag or shallow dish and pour half of the marinade over them, massaging to coat. Reserve remaining marinade for basting or discard. Marinate at least 30 minutes, up to 4 hours in the refrigerator. If using beef: lightly score the steak surface, then coat with the olive-oil-based marinade. Marinate 30 minutes to 2 hours in the refrigerator.

Bring to room temp

Remove the protein from the refrigerator 20–30 minutes before cooking to come closer to room temperature for even cooking.

Garlic Yogurt Sauce

Stir together 3 tbs plain yogurt, 2 tbs mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, 1/4 tsp salt and a pinch of black pepper. Taste and adjust salt or lemon. Chill until ready to assemble.

Spicy Mayo

Combine 6 tbs mayonnaise, 1.5 tsp harissa (or sambal), 1 tsp lemon juice, 1/2 tsp smoked paprika and 1/8 tsp salt. Mix until smooth and adjust heat to taste. Keep refrigerated until assembling.

Heat pan or grill

Heat a large skillet or grill pan over medium-high heat. Add 1 tbsp oil for chicken or 1–2 tbs oil for beef if needed. The pan should be very hot so the protein sears quickly.

Cook chicken

For chicken thighs: place thighs skinless-side down (or presentation side) and cook undisturbed 4–6 minutes until deep golden. Flip and cook another 4–6 minutes until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then slice thinly across the grain.

Cook beef

For steak: sear 3–4 minutes per side for medium-rare depending on thickness (adjust to desired doneness). Use a thermometer (54–60°C for medium-rare to medium). Rest steak 5–7 minutes, then slice thinly across the grain into strips.

While the protein cooks, wash and chop lettuce, slice tomatoes and red onion thinly, slice banana peppers into rings if not already prepared, and chop cilantro/parsley. Place vegetables in separate bowls for easy assembly.

Warm jabati or flatbreads: heat a dry skillet over medium heat or a griddle. Brush each flatbread lightly with melted butter (optional) and warm 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean towel to stay warm and soft.

Lay a warm jabati flatbread on a plate. Spread about 2–3 tbs garlic yogurt sauce evenly down the center. Add a drizzle (about 1 tsp) of spicy mayo over sauce or a small swipe for heat.

Layer 3/4 cup chopped lettuce, 2–3 slices of tomato, a few rings of banana pepper (about 2 tbs), some sliced red onion (1–2 tbs), and a sprinkle of chopped cilantro.

Top with 100 g (about 1/3 of the cooked protein) sliced chicken or beef strips per wrap. Drizzle another 1 tbs garlic yogurt sauce and a little spicy mayo if desired. Squeeze a wedge of lemon or lime over the protein for brightness.

Fold long edges in and roll tightly from one short edge to the other to form a wrap. If needed, secure with parchment or foil. Repeat for remaining wraps.

Slice each wrap in half on a diagonal and serve immediately with extra sauces on the side and lemon wedges. Leftovers: keep components chilled separately up to 2 days; assemble fresh to maintain bread texture.