Turkish Chicken Donair Wrap Recipe

Prepare marinade

In a bowl, whisk together 1 cup Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic (3 cloves), ground cumin (1 tsp), ground coriander (1 tsp), smoked paprika (1 tsp), ground sumac (1 tsp), dried oregano (1 tsp), salt (1 tsp), and black pepper (1/2 tsp) until smooth.

Marinate chicken

Trim excess fat from 1 lb chicken thighs and pat dry. Add chicken to the marinade, coat thoroughly, cover and refrigerate for at least 2 hours or up to overnight for best flavor.

Cook chicken

When ready to cook, remove chicken from refrigerator 20 minutes ahead. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp oil. Remove excess marinade (shake off) and sear chicken thighs 4-5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Alternatively, cook under a broiler or on a hot grill turning once. Let rest 5 minutes, then thinly slice or shred the chicken into donair-style strips.

Prepare cucumber

Peel, halve and seed half an English cucumber. Grate the cucumber, then place in a fine sieve or clean kitchen towel and squeeze out as much liquid as possible (this prevents a watery tzatziki). Measure about 1/2 cup removed cucumber flesh.

Mix tzatziki

In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 grated garlic clove, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust salt/lemon. Chill at least 30 minutes to let flavors meld.

Make dough

In a large bowl, whisk 3 cups all-purpose flour, 1 tbsp instant yeast, 1 tsp sugar and 1 tsp salt. Add 1 cup warm water and 2 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tbsp more flour.

First rise

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

Divide and rest

Punch down dough and divide into 4 equal pieces. Shape each into a ball, cover and let rest 15 minutes to relax.

Roll and bake / cook

Preheat oven to 475°F (245°C) with a baking sheet inside (or heat a heavy skillet on medium-high for stovetop method). On a lightly floured surface, roll each ball into a thin round or oval about 8–10 inches across. For oven: place rolled breads on the hot baking sheet, brush with a little beaten egg or water, and bake 6–8 minutes until puffed and lightly browned. For stovetop: cook each flatbread 1–2 minutes per side on a dry skillet until puffed and brown spots appear. Brush with 1 tsp softened butter if desired.

While chicken rests, prepare toppings: core and thinly slice 1 tomato, thinly slice 1/2 medium red onion, thinly slice 1/2 green bell pepper, and shred about 2 cups lettuce. Place vegetables in separate bowls so assembly is quick.

Warm the Turkish breads briefly on a skillet or in the oven so they are pliable. Lay one bread on a work surface. Spread 2–3 tbsp tzatziki down the center of the bread.

Top with a generous 1/4 of the sliced/shredded donair chicken (about 4 oz), then add a handful of shredded lettuce (about 1/2 cup), 2–3 tomato slices, a few rings of red onion, and some sliced green pepper.

Optionally squeeze a little lemon over the vegetables. Fold the bottom edge up and roll tightly into a wrap. Repeat for remaining breads and ingredients (makes 4 wraps).

If you prefer a lightly crisped exterior, place assembled wraps seam-side down in a hot skillet with 1 tsp oil and press gently, cooking 1–2 minutes per side until golden.

Slice in half on the diagonal and serve immediately with extra tzatziki and lemon wedges.