Ingredients

Scale

For the Chicken Marinade:

1.5 lbs (700g) boneless, skinless chicken thighs
4 cloves garlic, minced
2 tablespoons plain Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper (optional)
Salt and black pepper, to taste

For the Garlic Sauce:

½ cup mayonnaise
2 tablespoons Greek yogurt
2 cloves garlic, finely grated
1 tablespoon lemon juice
Salt, to taste

For the Wrap:

4 large flatbreads or pita
1 cup shredded lettuce
1 large tomato, diced
½ red onion, thinly sliced
Pickled cucumbers or turnips (optional)

Instructions

1. Marinate the Chicken

In a large bowl, combine all marinade ingredients. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.

Tip: Marinating overnight deeply enhances the flavor—perfect for meal prep!

2. Prepare the Garlic Sauce

Mix mayonnaise, yogurt, garlic, lemon juice, and a pinch of salt in a small bowl. Adjust seasoning to taste and chill until ready to use.

3. Cook the Chicken

Heat a cast-iron skillet or grill over medium-high heat. Cook the marinated chicken thighs for 5–6 minutes per side until golden and cooked through. Let rest for 5 minutes before slicing thinly.

Note: You can also bake at 400°F (200°C) for 25 minutes if preferred.

4. Assemble the Wraps

Warm the flatbreads slightly. Spread a generous layer of garlic sauce, top with sliced chicken, fresh vegetables, and pickles. Roll tightly and wrap in foil if serving on the go.