Crispy Chicken Shish Wrap

Ingredients

• 2 lb boneless chicken breast (Cut into cubes)
• 2 tbsp Greek yogurt (For the chicken marinade)
• salt (To taste; for the chicken marinade)
• 1 tbsp lemon juice (For the chicken marinade)
• 1 tsp red pepper paste (For the chicken marinade)
• 1 tsp sumac (For the chicken marinade)
• 1 tsp coriander powder (For the chicken marinade)
• 1 tsp cumin powder (For the chicken marinade)
• 1 tbsp smoked paprika powder (For the chicken marinade)
• 1 tbsp garlic powder (For the chicken marinade)
• 1 tsp black pepper (For the chicken marinade)
• 0.5 tsp oregano (For the chicken marinade)
• 1 tbsp olive oil (For marinating the chicken)
• 2 tbsp oil (For cooking the chicken)
• 1 red onion (Sliced)
• 1 cucumber (Sliced)
• 2 tomatoes (Diced)
• 1 red bell pepper (Diced)
• 1 tbsp parsley (Chopped)
• 1 tsp sumac (For the salad)
• salt (To taste; for the salad)
• 1 tbsp lemon juice (For the salad)
• 1 tbsp olive oil (For the salad)
• 0.5 cup mayonnaise (For the garlic sauce)
• 2 tbsp Greek yogurt or sour cream (For the garlic sauce)
• 1 tbsp fresh garlic (Grated; the method also mentions garlic powder as an alternative)
• salt (To taste; for the garlic sauce)
• 1 tbsp lemon juice (For the garlic sauce)
• 1 tbsp olive oil (For the garlic sauce)
• 6 pita bread (For assembly)
• olive oil (For lightly brushing the outside of the wraps before crisping)

Steps

1. 1

   In a large bowl, combine the Greek yogurt, lemon juice, olive oil, red pepper paste, sumac, coriander powder, cumin powder, smoked paprika, garlic powder, oregano, black pepper, and salt for the chicken marinade.

2. 2

   Add the cubed chicken breast to the marinade and mix thoroughly so every piece is coated.

3. 3

   Cover and marinate the chicken for 2 to 3 hours, or overnight.

4. 4

   In a separate bowl, add the sliced cucumber, sliced red onion, diced tomatoes, diced red bell pepper, and chopped parsley.

5. 5

   Season the vegetables with salt and sumac. Add the olive oil and lemon juice, then toss everything together. Set the salad aside.

6. 6

   In another bowl, whisk together the mayonnaise, Greek yogurt or sour cream, grated fresh garlic, lemon juice, olive oil, and salt until the sauce is smooth and creamy.

7. 7

   Heat a large skillet over medium-high heat and add the cooking oil.

8. 8

   Once the oil is hot, add the marinated chicken to the skillet.

9. 9

   Cook the chicken for about 8 to 10 minutes, stirring occasionally, until it is fully cooked, golden brown, and slightly charred.

10. 10

    Place a portion of the cooked chicken onto each pita bread.

11. 11

    Add a generous spoonful of the prepared salad to each pita and drizzle with the garlic sauce.

12. 12

    Roll each pita tightly into a wrap.

13. 13

    For a crispy finish, heat a clean skillet over medium heat. Lightly brush the outside of each wrap with olive oil and place it seam-side down in the skillet.

14. 14

    Cook the wraps for about 2 to 3 minutes per side, pressing gently, until the outside is golden and crispy and the inside is warmed through.

15. 15

    Serve the wraps warm.

Notes

The source gives an alternative of Greek yogurt or sour cream in the garlic sauce and mentions garlic powder or grated fresh garlic in the method, although the ingredient list specifies grated fresh garlic. The amount of olive oil for brushing the wraps is not specified. Chicken should be fully cooked before serving.

Nutrition per serving

• main
• wrap
• Middle Eastern-inspired
• pan-fried
• crispy
• chicken
• high-protein