Chicken Flatbread Wraps

Chicken Flatbread Wraps with Spicy Tahini Yogurt Sauce

Serves: 4 servings

Ingredients

For the wraps:
3 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon coriander
¼ teaspoon paprika
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into strips
4-6 wheat naans or middle eastern flatbreads (number of wraps you will need depends on size)
1 small head romaine lettuce, shredded
¼ cup feta cheese, crumbled
2 tomatoes, sliced
For the sauce:
½ cup mayonnaise
½ cup Greek yogurt
3 cloves garlic, minced
2 tablespoon tahini
1-3 teaspoons Sriracha (depending on desired heat level)
Salt and freshly ground pepper, to taste

Instructions

In a small bowl, whisk together garlic, lemon juice and zest, salt, pepper, oregano, cumin, coriander, paprika, and olive oil to make the marinade. Place chicken in a ziplock bag or deep bowl, and pour the marinade over the chicken, making sure to coat each piece. Refrigerate, and let marinate at least 2 hours or up to overnight.
When ready to cook, preheat a stovetop grillpan to a medium high heat (or you can use an outdoor grill). Grill chicken until cooked through, about 4 minutes per side. Remove from heat.
To make the sauce, whisk together mayo, Greek yogurt, garlic, tahini, and Sriracha. Season with salt and pepper to taste.
Make wraps by placing a few strips of chicken in the center of flatbreads. Top with sauce, lettuce, feta, and tomatoes, then serve.

Notes

For the freezer: freeze uncooked chicken in marinade in a freezer gallon bag. Flat breads and feta can also be frozen in separate, small freezer bags. When ready to use, let defrost in refrigerator. Proceed with cooking chicken, making sauce, and assembling wraps according to the recipe.

Source: adapted from The Cozy Apron.

Recipe by Wright Family Table at https://www.wrightfamilytable.com/chicken-flatbread-wraps/