Middle Eastern · Lunch
Grilled Chicken Wrap with Pickled Vegetables
A grilled chicken thigh wrap on warm pita, layered with quick-pickled cucumber and red onion, garlicky yogurt sauce, and fresh parsley. The chicken is marinated in lemon, garlic, and cumin, then char-grilled for smoky edges before being sliced and rolled with crisp vegetables and tangy pickle brightness.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
517Calories
42.3gProtein
20.1gFat
41.8gCarbs
8.4gSugar
4.9gFiber
934mgSodium
198mgChol
5.2gSat Fat
780mgPotassium
175mgCalcium
3.8mgIron
0.9mcgVitamin B12
15mgVitamin C
Goes well with
Light lager or pilsner
local
Ayran
international
gluten-free-adaptable
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Combine chicken, lemon juice, olive oil, garlic, cumin, paprika, and salt in a bowl; toss until evenly coated.
2
Marinate
Cover and refrigerate 20 minutes until flavors penetrate the meat.
3
Pickle
Combine cucumber and red onion with white wine vinegar and sugar; let stand 15 minutes.
4
Whisk
Stir yogurt, garlic, and parsley together until smooth.
5
Grill
Heat a grill pan over medium-high and cook chicken 3 to 4 minutes per side until charred and cooked through.
6
Rest
Let chicken sit 3 minutes so juices redistribute.
7
Build
Warm pita 30 seconds per side, spread yogurt sauce, layer lettuce, pickled vegetables, and sliced chicken.
8
Plate
Fold pita sides over filling, roll tightly, slice diagonally, and serve seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh, boneless and trimmed
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 11 cucumber (about 2.5 oz / 70g)
- 11 red onion (about 0.9 oz / 25g)
- 2 tbsp2 tbsp white wine vinegar
- 1/2 tsp1/2 tsp sugar
- 1/2 cup120g plain yogurt
- 22 small clove garlic
- 2 tbsp2 tbsp parsley
- 22 pita bread (about 2.5 oz / 70g)
- 4 tbsp4 tbsp romaine lettuce
