Seeded Turkish Chicken Wraps with Tomato Salsa & Yoghurt Cucumbers
Seeded Turkish Chicken Wraps with Tomato Salsa & Yoghurt Cucumbers
Ingredients
For the Chicken Marinade
- 600 grams chicken breast, cut into 1-inch strips
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Yoghurt Cucumbers
- 1 cucumber, half, deseeded and finely diced
- 200 grams Greek yoghurt
- 1 tablespoon fresh mint, finely chopped
- 1/2 clove garlic, minced (optional)
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
For the Tomato Salsa
- 2 ripe tomatoes, diced
- 1/4 red onion, finely diced
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon lime juice
- 1/2 green chilli, finely chopped (optional)
- 1/4 teaspoon salt
For the Wraps
- 4 Turkish flatbreads, or large flour tortillas
- 2 tablespoons mixed seeds, (sesame, poppy, nigella)
- 1 tablespoon olive oil
- 2 handfuls fresh rocket or spinach
Instructions
- 1
Prepare the chicken marinade: In a bowl, combine the chicken strips with olive oil, lemon juice, minced garlic, smoked paprika, cumin, dried oregano, salt, and black pepper. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 15 minutes, or up to 30 minutes for more flavour.
⏱️ 5 min
- 2
While the chicken marinates, prepare the yoghurt cucumbers: In a small bowl, combine the diced cucumber, Greek yoghurt, chopped fresh mint, minced garlic (if using), lemon juice, and salt. Stir well and set aside.
⏱️ 10 min
- 3
Prepare the tomato salsa: In another bowl, combine the diced tomatoes, finely diced red onion, chopped fresh coriander, lime juice, finely chopped green chilli (if using), and salt. Mix gently and set aside.
⏱️ 10 min
- 4
Cook the chicken: Heat 1 tablespoon of olive oil in a large frying pan or griddle pan over medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and lightly browned.
⏱️ 10 min
- 5
Warm the flatbreads: While the chicken cooks, lightly toast the mixed seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Warm the Turkish flatbreads according to package instructions, or briefly in a dry pan or microwave until soft and pliable. Sprinkle the toasted seeds over the warm flatbreads, pressing gently to adhere.
⏱️ 5 min
- 6
Assemble the wraps: Lay out a seeded flatbread. Spread a generous spoonful of yoghurt cucumbers down the centre. Top with a handful of fresh rocket or spinach, then add a portion of the cooked chicken strips. Finish with a spoonful of tomato salsa.
⏱️ 5 min
- 7
Fold the wraps: Fold in the sides of the flatbread, then roll it up tightly from the bottom to create a wrap. Repeat with the remaining ingredients. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Seeded Turkish Chicken Wraps with Tomato Salsa & Yoghurt Cucumbers
For the Chicken Marinade
- 600 grams chicken breast, cut into 1-inch strips
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Yoghurt Cucumbers
- 1 cucumber, half, deseeded and finely diced
- 200 grams Greek yoghurt
- 1 tablespoon fresh mint, finely chopped
- 1/2 clove garlic, minced (optional)
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
For the Tomato Salsa
- 2 ripe tomatoes, diced
- 1/4 red onion, finely diced
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon lime juice
- 1/2 green chilli, finely chopped (optional)
- 1/4 teaspoon salt
For the Wraps
- 4 Turkish flatbreads, or large flour tortillas
- 2 tablespoons mixed seeds, (sesame, poppy, nigella)
- 1 tablespoon olive oil
- 2 handfuls fresh rocket or spinach
Instructions
- 1
Prepare the chicken marinade: In a bowl, combine the chicken strips with olive oil, lemon juice, minced garlic, smoked paprika, cumin, dried oregano, salt, and black pepper. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 15 minutes, or up to 30 minutes for more flavour.
⏱️ 5 min - 2
While the chicken marinates, prepare the yoghurt cucumbers: In a small bowl, combine the diced cucumber, Greek yoghurt, chopped fresh mint, minced garlic (if using), lemon juice, and salt. Stir well and set aside.
⏱️ 10 min - 3
Prepare the tomato salsa: In another bowl, combine the diced tomatoes, finely diced red onion, chopped fresh coriander, lime juice, finely chopped green chilli (if using), and salt. Mix gently and set aside.
⏱️ 10 min - 4
Cook the chicken: Heat 1 tablespoon of olive oil in a large frying pan or griddle pan over medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and lightly browned.
⏱️ 10 min - 5
Warm the flatbreads: While the chicken cooks, lightly toast the mixed seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Warm the Turkish flatbreads according to package instructions, or briefly in a dry pan or microwave until soft and pliable. Sprinkle the toasted seeds over the warm flatbreads, pressing gently to adhere.
⏱️ 5 min - 6
Assemble the wraps: Lay out a seeded flatbread. Spread a generous spoonful of yoghurt cucumbers down the centre. Top with a handful of fresh rocket or spinach, then add a portion of the cooked chicken strips. Finish with a spoonful of tomato salsa.
⏱️ 5 min - 7
Fold the wraps: Fold in the sides of the flatbread, then roll it up tightly from the bottom to create a wrap. Repeat with the remaining ingredients. Serve immediately.
⏱️ 5 min