Crispy Chicken Shish Wrap
Crispy Chicken Shish Wrap
Ingredients
For the Chicken
- 2 pounds boneless chicken breast, cut into cubes
- 2 tablespoons greek yogurt
- to taste salt
- 1 tablespoon lemon juice
- 1 teaspoon red pepper paste
- 1 teaspoon sumac
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 tablespoon olive oil, for marinating
- 2 tablespoons oil, for cooking
For the Salad
- 1 red onion, sliced
- 1 cucumber, sliced
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1 tablespoon parsley, chopped
- 1 teaspoon sumac
- to taste salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For the Garlic Sauce
- 1/2 cup mayonnaise
- 2 tablespoons greek yogurt or sour cream
- 1 tablespoon fresh garlic, grated
- to taste salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
To Assemble
- 6 pita bread
- as needed olive oil, for brushing wraps
Instructions
- 1
In a large bowl, combine the cubed chicken breast with greek yogurt, salt, 1 tablespoon lemon juice, red pepper paste, 1 teaspoon sumac, coriander powder, cumin powder, smoked paprika powder, garlic powder, black pepper, oregano, and 1 tablespoon olive oil. Mix thoroughly until the chicken is well coated.
⏱️ 10 min - 2
Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, for best flavor.
⏱️ 120 min - 3
While the chicken is marinating, prepare the salad. In a separate bowl, combine the sliced red onion, sliced cucumber, diced tomatoes, diced red bell pepper, and chopped parsley. Season with salt and 1 teaspoon sumac. Add 1 tablespoon lemon juice and 1 tablespoon olive oil. Toss everything together until well combined and set aside.
⏱️ 10 min
- 4
Prepare the garlic sauce. In another bowl, whisk together mayonnaise, greek yogurt (or sour cream), grated fresh garlic, salt, 1 tablespoon lemon juice, and 1 tablespoon olive oil until the sauce is smooth and creamy.
⏱️ 5 min
- 5
Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the marinated chicken to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the chicken pieces are fully cooked, golden brown, and slightly charred.
⏱️ 10 min
- 6
To assemble each wrap, take one pita bread. Spread a portion of the prepared garlic sauce onto the pita. Place a portion of the cooked chicken on top of the sauce, then add a generous spoonful of the prepared salad. Roll the pita tightly into a wrap.
⏱️ 5 min - 7
For a crispy finish, heat a clean skillet over medium heat. Lightly brush the outside of each assembled wrap with olive oil. Place the wrap seam-side down in the pan and cook for about 2-3 minutes per side, pressing gently, until the outside becomes golden and crispy and the inside is warmed through.
⏱️ 5 min
- 8
Serve the crispy chicken shish wraps warm and enjoy.
Kitchen Tools
Crispy Chicken Shish Wrap
For the Chicken
- 2 pounds boneless chicken breast, cut into cubes
- 2 tablespoons greek yogurt
- to taste salt
- 1 tablespoon lemon juice
- 1 teaspoon red pepper paste
- 1 teaspoon sumac
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 tablespoon olive oil, for marinating
- 2 tablespoons oil, for cooking
For the Salad
- 1 red onion, sliced
- 1 cucumber, sliced
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1 tablespoon parsley, chopped
- 1 teaspoon sumac
- to taste salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For the Garlic Sauce
- 1/2 cup mayonnaise
- 2 tablespoons greek yogurt or sour cream
- 1 tablespoon fresh garlic, grated
- to taste salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
To Assemble
- 6 pita bread
- as needed olive oil, for brushing wraps
Instructions
- 1
In a large bowl, combine the cubed chicken breast with greek yogurt, salt, 1 tablespoon lemon juice, red pepper paste, 1 teaspoon sumac, coriander powder, cumin powder, smoked paprika powder, garlic powder, black pepper, oregano, and 1 tablespoon olive oil. Mix thoroughly until the chicken is well coated.
⏱️ 10 min - 2
Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, for best flavor.
⏱️ 120 min - 3
While the chicken is marinating, prepare the salad. In a separate bowl, combine the sliced red onion, sliced cucumber, diced tomatoes, diced red bell pepper, and chopped parsley. Season with salt and 1 teaspoon sumac. Add 1 tablespoon lemon juice and 1 tablespoon olive oil. Toss everything together until well combined and set aside.
⏱️ 10 min - 4
Prepare the garlic sauce. In another bowl, whisk together mayonnaise, greek yogurt (or sour cream), grated fresh garlic, salt, 1 tablespoon lemon juice, and 1 tablespoon olive oil until the sauce is smooth and creamy.
⏱️ 5 min - 5
Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the marinated chicken to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the chicken pieces are fully cooked, golden brown, and slightly charred.
⏱️ 10 min - 6
To assemble each wrap, take one pita bread. Spread a portion of the prepared garlic sauce onto the pita. Place a portion of the cooked chicken on top of the sauce, then add a generous spoonful of the prepared salad. Roll the pita tightly into a wrap.
⏱️ 5 min - 7
For a crispy finish, heat a clean skillet over medium heat. Lightly brush the outside of each assembled wrap with olive oil. Place the wrap seam-side down in the pan and cook for about 2-3 minutes per side, pressing gently, until the outside becomes golden and crispy and the inside is warmed through.
⏱️ 5 min - 8
Serve the crispy chicken shish wraps warm and enjoy.