Ingredients
Scale
- 500g chicken thighs (boneless, skinless)
- 4 cloves of garlic (minced)
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- Flatbreads or pita for wrapping
- Fresh vegetables (lettuce, tomatoes, onions, cucumbers)
- Tahini sauce (for drizzling)
- Pickled vegetables (optional)
Instructions
- Marinate the chicken by mixing minced garlic, cumin, turmeric, paprika, olive oil, salt, and pepper in a bowl. Coat the chicken thighs and refrigerate for at least 1 hour.
- Preheat your grill or pan. Cook the marinated chicken for 6-8 minutes on each side until fully cooked. Let it rest and slice into thin strips.
- Assemble the wrap by placing chicken and fresh vegetables on flatbread. Drizzle with tahini sauce and add pickled vegetables if desired.
- Roll the wrap tightly, cut in half, and serve with extra tahini sauce on the side.
Notes
- For greater flavor, marinate the chicken overnight.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Fresh vegetables and sauces should be stored separately to maintain freshness.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Gluten-Free (if using gluten-free flatbreads)
Nutrition
- Serving Size: 1 wrap
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg