Description
Delicious Lebanese chicken wraps featuring marinated grilled chicken breasts served with a refreshing mix of yogurt, lemon, pine nuts, parsley, tomatoes, and cucumber, all wrapped in warm tortillas or flatbreads. These wraps are lightly toasted on a griddle pan, perfect for a flavorful and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 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
Fillings
- 25g pine nuts, toasted
- Small bunch parsley, finely chopped
- 2 tomatoes, diced
- ½ cucumber, diced
Other
- 4 large tortilla wraps or large flatbreads
- Mixed salad, to serve
Instructions
- Prepare the chicken: Lay the chicken breasts on a sheet of baking parchment, then cover with another sheet. Flatten the chicken breasts by bashing them gently with a rolling pin to an even thickness, which ensures even cooking.
- Make the marinade: In a large bowl, mix half of the Greek yogurt with half of the lemon juice, the lemon zest, allspice, olive oil, crushed garlic, and a pinch of salt. Stir thoroughly to combine all flavors.
- Marinate the chicken: Add the flattened chicken breasts to the marinade, ensuring each piece is well coated. Cover the bowl and place it in the fridge to marinate for 30 minutes to allow the flavors to infuse.
- Cook the chicken: Heat a griddle pan over high heat. Cook the marinated chicken for 5-6 minutes on each side, or until fully cooked through. If necessary, cook the chicken in batches to avoid overcrowding the pan. Once cooked, transfer the chicken to a chopping board and slice thinly.
- Assemble the wraps: Spread the remaining Greek yogurt evenly over each tortilla wrap or flatbread. Distribute the toasted pine nuts, sliced chicken, chopped parsley, diced tomatoes, and cucumber evenly over the yogurt layers.
- Finish with lemon juice and roll: Drizzle the remaining lemon juice over the fillings. Carefully roll up the wraps tightly to encase the fillings.
- Toast the wraps: Place the rolled wraps back onto the hot griddle pan. Toast each side for about 30 seconds until the wraps have a slight golden crispness and are warmed through.
- Serve: Serve the toasted Lebanese chicken wraps immediately with a side of mixed salad for a fresh, balanced meal.
Notes
- For extra flavor, you can add a sprinkle of chili flakes to the marinade if you like some heat.
- To keep wraps crisp, toast them just before serving and avoid wrapping tightly overnight.
- Pine nuts can be substituted with chopped almonds or walnuts if preferred.
- Use Greek yogurt for best creaminess and tang, but plain yogurt can be used as an alternative.
- If you don’t have a griddle pan, a regular non-stick pan or barbecue grill can be used to cook the chicken and toast the wraps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Lebanese
Keywords: Lebanese chicken wraps, grilled chicken wrap, Middle Eastern wraps, chicken and yogurt wrap, healthy chicken recipes, grilled chicken lunch
