Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- Salt and pepper, to taste
- 1 cup Greek yogurt
- Juice of 1 lemon
- Fresh parsley or cilantro, for garnish
- Crisp lettuce, diced tomatoes, sliced cucumbers, and red onions
- Pita or flatbread
Instructions
- Marinate the Chicken: Combine chicken with olive oil, garlic, cumin, paprika, coriander, salt, and pepper in a bowl. Cover and marinate in the refrigerator for at least an hour or overnight.
- Cook the Chicken: Heat a skillet over medium-high heat, add olive oil and marinated chicken. Cook for 6-8 minutes on each side until golden and cooked through.
- Prepare the Yogurt Sauce: In a bowl, combine Greek yogurt, minced garlic, lemon juice, and salt. Adjust seasoning as needed.
- Assemble the Wraps: Slice cooked chicken and layer it onto pita or flatbread, adding yogurt sauce and fresh veggies.
- Wrap and Serve: Fold the flatbread around the filling and serve warm or grill for a crispy exterior.
Notes
For a vegetarian version, consider using tempeh or chickpeas. You can also try tahini sauce in place of yogurt for a vegan option.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Paleo