Chicken Kebab Wrap
Elevate your weeknight dinners or casual lunches with this irresistibly flavorful Chicken Kebab Wrap recipe! Tender, juicy chicken is marinated in a rich blend of Greek yogurt, lemon juice, aromatic spices like cumin, coriander, and paprika, and grilled to smoky perfection. Wrapped in warm pita bread with fresh, crunchy vegetables—tomatoes, red onion, lettuce, and cucumber—this handheld meal is both satisfying and nutritious. Perfectly balanced with vibrant parsley and a hint of cayenne heat, these wraps are easy to assemble and equally ideal for meal prepping or serving fresh off the grill. Ready in under 45 minutes, this recipe is a crowd-pleasing favorite for anyone seeking quick, healthy, and delicious wrap ideas!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 120 grams Plain Greek yogurt
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground cayenne pepper
- 2 tablespoons Chopped fresh parsley
- 4 pieces Pita bread or flatbread
- 2 medium Tomatoes, sliced
- 1 medium Red onion, sliced
- 4 leaves Lettuce leaves
- 1 medium Cucumber, sliced
Instructions
Cut the chicken breasts into small, bite-sized pieces and place them in a large bowl.
In a separate bowl, combine the Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, black pepper, and cayenne pepper. Stir well to create a marinade.
Pour the marinade over the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated chicken pieces onto skewers.
Grill the chicken skewers for about 6-8 minutes on each side, or until the chicken is thoroughly cooked and has grill marks. Ensure the internal temperature reaches 75°C (165°F).
Remove the chicken from the skewers and set aside.
Warm the pita bread or flatbread on the grill for 1-2 minutes or in a skillet over medium heat until pliable.
To assemble the wraps, place a lettuce leaf on each piece of bread, then divide the sliced tomatoes, red onion, and cucumber among the wraps.
Top with the grilled chicken pieces and sprinkle with fresh parsley.
Roll up each wrap tightly, securing with a toothpick if necessary, and serve immediately.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 4107 mg | 179% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 25.0 g | ||
| Protein | 197.0 g | 394% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 461 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3312 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
