Description
A Middle Eastern-inspired wrap with spiced grilled chicken, tangy Greek yogurt sauce, crisp vegetables, and warm flatbread. Bold cinnamon and garlic flavors paired with creamy coolness make it a portable, satisfying meal for any occasion.
Ingredients
1/2 cup plain yogurt (full-fat recommended for marination)
1 Tbsp lemon juice
1 Tbsp minced garlic
1/2 tsp ground cinnamon (Middle Eastern blend preferred)
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 large chicken breasts (1.25 lbs, skinless, boneless)
7 oz Greek yogurt
1/4 tsp dried dill
1/2 head romaine lettuce (chiffonade)
1 medium cucumber (julienned)
1 red onion (thinly sliced)
4 flatbreads or homemade naan
Optional: fresh cilantro (to substitute dill), mint (to substitute oregano)
Instructions
Combine marinade ingredients (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, cloves) in a bowl.
Submerge chicken breasts in marinade. Refrigerate for 4 hours or overnight.
Heat a countertop or stovetop grill to medium-high. Cook chicken until charred and just cooked through (6-8 minutes per side). Let rest 5 minutes.
Whisk Greek yogurt, dill, and remaining lemon juice for sauce. Adjust salt if needed.
Chiffonade romaine, julienne cucumber, and thinly slice red onion.
Warm flatbreads briefly on the grill.
Place chicken (sliced), vegetables, and sauce in the center of each flatbread.
Fold edges over and wrap in foil to keep ingredients intact and warm.
Notes
Homemade naan offers superior texture and flavor.
For a cooler profile, substitute oregano with fresh mint.
Add hummus or pickled turnips for extra tang.
Refrigerate leftovers in airtight containers for up to 24 hours.
Assemble wraps with foil to prevent sogginess and maintain warmth.
- Prep Time: 15
- Cook Time: 22
- Category: Lunch
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 480
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 105mg