Description
Tender, spiced chicken wrapped in soft pita and drizzled with a creamy garlic sauce—an easy and flavorful Middle Eastern dish perfect for weeknight dinners or meal prep.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 3 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Optional: ½ tsp cayenne pepper
- ½ cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- Salt and pepper, to taste
- Warm pita or flatbread
- Chopped parsley
- Optional: cucumbers, tomatoes, pickled turnips
Instructions
- In a bowl, whisk olive oil, cumin, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper. Coat chicken thoroughly. Refrigerate for at least 1 hour, preferably overnight.
- To cook the chicken: Grill on medium-high heat for 5–7 minutes per side until internal temp is 165°F; or bake at 425°F for 20–25 minutes, flipping halfway and broiling for 2 minutes; or pan-sear in a hot skillet with oil for 5–7 minutes per side until golden and cooked through.
- To make the garlic sauce: Whisk Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper until smooth. Chill for at least 30 minutes before serving.
- To assemble: Warm pita or flatbread, spread creamy garlic sauce, add sliced cooked chicken and vegetables, sprinkle parsley, roll, slice, and serve.
Notes
- Marinating overnight gives the best flavor.
- Use non-dairy yogurt/mayo for a dairy-free version.
- Great for meal prep—store components separately.
- Add chili flakes or cayenne for a spicy kick.
- Skip the bread and serve over salad for a low-carb option.
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
