Bbq Chicken Thigh Wrap Recipe

Prepare marinade

In a bowl combine 1 cup yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic (4 cloves), smoked paprika, ground cumin, ground coriander, dried oregano, 1.5 tsp salt, 1/2 tsp black pepper and red pepper flakes. Whisk until smooth.

Marinate chicken

Pat chicken thighs dry with paper towel. Rub the marinade all over each thigh, making small cuts into the flesh near the bone so the marinade penetrates. Cover and refrigerate at least 3 hours, preferably overnight (up to 24 hours).

Cook chicken

Preheat grill or oven to 425°F (220°C). If using a grill, oil the grates. Grill thighs skin-side down 6–8 minutes, then flip and cook 6–10 more minutes until internal temperature reaches 165°F (74°C) and juices run clear. If using oven, place thighs on a rimmed baking sheet skin-side up and roast 35–40 minutes until internal temp 165°F (74°C). Let rest 8 minutes, then remove skin if desired and shred or slice into large pieces.

While chicken cooks, core and very thinly slice the iceberg lettuce. Dice the tomato into medium pieces. Thinly slice 1/2 small red onion and 1/2 green bell pepper into rings or thin strips. Place vegetables in a bowl, drizzle 1 tsp olive oil, season with 1/4 tsp salt and 1/8 tsp black pepper, and toss gently. Keep chilled until assembly.

Make dough

In a small bowl, combine warm water (1 cup), 1 tsp sugar and 1 tsp active dry yeast. Let sit 5–10 minutes until foamy. In a mixing bowl, whisk 3 cups flour with 1 tsp salt. Add yeast mixture and 1 tbsp olive oil. Stir until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic (add up to 2 tbsp more flour if too sticky).

First rise

Place dough in a lightly oiled bowl, cover with a tea towel or plastic wrap, and let rise in a warm spot until doubled, about 60–75 minutes.

Shape and cook wraps

Punch dough down and divide into 3 equal portions. On a lightly floured surface, roll each portion into a 9–10 inch round or oval (roughly 1/4-inch thick). Heat a cast-iron skillet or nonstick pan over medium-high heat. Cook each flatwrap 1.5–2 minutes per side until puffed and lightly browned. Keep warm, brushed lightly with butter or 1 tsp olive oil if desired.

Grate cucumber and squeeze out excess moisture using a clean towel or fine sieve until about 1/2 cup remains. In a bowl combine 1 cup Greek yogurt, grated cucumber, 1 grated garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, 1 tbsp chopped fresh dill, 1/2 tsp salt and 1/4 tsp black pepper. Stir until combined. Chill at least 30 minutes for flavors to meld.

In a small bowl whisk together 2 tbsp tomato paste, 1 tbsp olive oil, 1 tsp hot pepper flakes, 1/2 tsp sweet paprika, 1 minced garlic clove, 1/2 tbsp red wine vinegar, 1/4 tsp salt and 1 tbsp water until smooth. Taste and adjust heat or vinegar as desired. Let sit 10 minutes for flavors to marry.

Warm each flatwrap briefly in a skillet or microwave, brush with a little butter or olive oil. Lay the wrap on a flat surface. Place a generous handful of shredded/sliced iceberg lettuce in the center, top with tomato pieces, a few slices of onion and green pepper. Add one whole marinated chicken thigh (or sliced/shredded pieces) down the middle so there are three large pieces across the wrap if using all three spread across separate wraps. Spoon 1–2 tbsp tzatziki and 1 tbsp Turkish red sauce over the chicken (adjust to taste). Fold the sides of the wrap over the filling and roll tightly. If desired, press in a warm panini press or skillet 1 minute per side to seal and warm through.

Serve immediately with extra tzatziki and red sauce on the side.