Dinner

Lebanese Chicken Wraps with Yogurt, Pine Nuts, and Fresh Vegetables Recipe

Name: Lebanese Chicken Wraps with Yogurt, Pine Nuts, and Fresh Vegetables Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Lebanese
Ingredients: 4 skinless chicken breasts; 200g Greek yogurt, divided; Juice and zest of 1 lemon, divided; 1 tsp allspice; 2 tsp olive oil; 2 garlic cloves, crushed; Pinch of salt; 25g pine nuts, toasted; Small bunch parsley, finely chopped; 2 tomatoes, diced; ½ cucumber, diced; 4 large tortilla wraps or large flatbreads; Mixed salad, to serve

ByJake Silas January 16, 2026January 16, 2026

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Introduction

These Lebanese chicken wraps are a vibrant and flavorful meal, perfect for a quick lunch or light dinner. Marinated chicken combined with fresh vegetables, tangy yogurt, and toasted pine nuts creates a delightful balance of textures and tastes.

A large flat white tortilla is laid out on a white marbled surface with layers of chopped green celery, red diced tomatoes, and green herbs spread evenly across the center. On top, there are several pieces of sliced grilled chicken with a lightly browned texture. Dollops of white sauce and some pine nuts are scattered around the layers. At the top end of the tortilla, a wrap is partially rolled up, showing the filling inside. Surrounding the tortilla are three small white bowls with diced cucumbers, diced tomatoes, and pine nuts. A woman's hand is holding the rolled-up wrap at the top of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 skinless chicken breasts
200g Greek yogurt
Juice and zest of 1 lemon
1 tsp allspice
2 tsp olive oil
2 garlic cloves, crushed
25g pine nuts, toasted
Small bunch parsley, finely chopped
2 tomatoes, diced
½ cucumber, diced
4 large tortilla wraps or large flatbreads
Mixed salad, to serve

Instructions

Step 1: Lay the chicken breasts between two sheets of baking parchment and flatten them gently by bashing with a rolling pin to even thickness.
Step 2: In a large bowl, mix half the yogurt with half the lemon juice, lemon zest, allspice, olive oil, crushed garlic, and a pinch of salt until combined.
Step 3: Stir the chicken into the marinade, making sure each piece is well coated. Cover and chill in the fridge for 30 minutes to marinate.
Step 4: Heat a griddle pan over high heat. Cook the chicken breasts for 5-6 minutes on each side until fully cooked. You may need to cook in batches. Once cooked, transfer to a board and slice thinly.
Step 5: Spread the remaining yogurt over each wrap. Add toasted pine nuts, sliced chicken, parsley, diced tomatoes, and cucumber. Drizzle over the remaining lemon juice.
Step 6: Roll up each wrap tightly, then place them back on the griddle pan for about 30 seconds per side to toast lightly.
Step 7: Serve the wraps warm alongside a mixed salad for a fresh and satisfying meal.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or chili flakes to the marinade.
Swap pine nuts for toasted almonds or walnuts if preferred.
Use whole wheat or spinach wraps to add more nutrients and variety.
If you don’t have a griddle pan, a regular frying pan works well too.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 2 days. Assemble fresh wraps when ready to eat to keep the ingredients crisp. To reheat chicken, warm gently in a pan or microwave before adding to the wraps.