Chicken Kebab Wrap Recipe

Prepare and marinate chicken

Trim excess fat from chicken thighs and cut into 1" strips or bite-sized pieces. In a bowl combine 1 cup Greek yogurt, 2 tbs olive oil, minced garlic, 2 tbs lemon juice, paprika, 1 tsp cumin, 1/2 tsp coriander, oregano, 1 tsp salt, 1/2 tsp black pepper and red pepper flakes if using. Add chicken, coat thoroughly, cover and refrigerate for at least 1 hour and up to 8 hours (overnight for best flavor).

Skewer or prepare for grill

If using skewers, thread marinated chicken onto metal or soaked wooden skewers leaving a little space between pieces for even cooking. If grilling without skewers, arrange pieces on a tray for easy transfer.

Grill the chicken

Preheat grill or grill pan to medium-high (about 450°F / 230°C). Brush grates with oil. Grill skewers or pieces 3–4 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). For stovetop, use a hot cast-iron skillet with a little oil, cook in batches to avoid overcrowding. Remove from heat and let rest 5 minutes.

Finish with secret spice

While still warm, lightly sprinkle the Secret Spice Blend (sumac, cumin, smoked paprika, salt, dried mint/parsley) over the chicken to add bright, aromatic flavor.

Prepare cucumber

Grate cucumber, place in a fine mesh strainer or clean towel, and press or squeeze out excess liquid until mostly dry (this prevents watery tzatziki). Measure 1/2 cup drained grated cucumber.

Mix sauce

In a bowl combine 1 cup Greek yogurt, drained cucumber, 1 minced garlic clove, 1 tbs lemon juice, 1 tsp olive oil, 1 tbs chopped fresh dill, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust lemon or salt as needed. Chill at least 15 minutes to let flavors meld.

Prep salad

In a bowl combine diced tomato, thinly sliced red onion and chopped parsley. Drizzle with 1 tsp olive oil, sprinkle 1/4 tsp salt and 1/4 tsp black pepper, and toss gently. Let sit while chicken cooks so flavors meld.

Warm bread

Warm flatbreads or pitas on the grill or in a dry skillet for 30–60 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay soft.

Assemble wraps

Spread about 2–3 tbs tzatziki down the center of each warmed flatbread. Add a portion of grilled chicken (about 4 oz / 1/4 lb per wrap), spoon some tomato-onion-parsley salad on top, add optional sliced pickled peppers and crumbled feta if using, and finish with a squeeze of lemon. Sprinkle any remaining Secret Spice Blend lightly over the filling.

Roll and serve

Fold the bottom up and roll tightly to form a wrap or fold like a gyro. Serve immediately with extra tzatziki and lemon wedges.