Lebanese Chicken Wrap Sandwich
Transport your taste buds to the vibrant streets of Beirut with this flavorful Lebanese Chicken Wrap Sandwich recipe! Tender, marinated chicken thighs are infused with a fragrant blend of yogurt, lemon juice, cumin, cinnamon, and paprika, then grilled to perfection for smoky, golden-brown bites. Wrapped snugly in warm, soft pita bread alongside crisp cucumbers, juicy tomatoes, tangy pickles, and a dash of fresh parsley, every bite is bursting with Mediterranean zest. A generous slather of creamy garlic sauce (toum) ties all the flavors together, with an optional chili kick for spice lovers. Quick to prepare and easy to assemble, these wraps are perfect for weeknight dinners or on-the-go meals. Elevate your sandwich game with this authentic Lebanese street food classic!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 120 ml Plain yogurt
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 4 units Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Ground paprika
- 1 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 units Pita bread
- 2 units Tomatoes
- 1 unit Cucumbers
- 1 bunch Fresh parsley
- 4 units Pickles
- 120 ml Garlic sauce or toum
- 0.5 tsp Chili flakes (optional)
Instructions
In a bowl, prepare the marinade by combining yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground paprika, ground coriander, ground cinnamon, salt, and black pepper.
Add the chicken thighs to the marinade and coat them well. Cover and refrigerate for at least 1 hour, but preferably overnight for enhanced flavor.
Preheat a skillet or grill pan over medium-high heat and add a drizzle of olive oil.
Cook the marinated chicken thighs for about 5-6 minutes on each side, or until fully cooked and golden brown. Ensure the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for 5 minutes.
Slice the chicken into thin strips or bite-sized pieces.
While the chicken rests, prepare the vegetables. Slice the tomatoes, cucumbers, pickles, and chop the fresh parsley.
Warm the pita bread slightly over a hot skillet or grill pan for about 30 seconds on each side to make it soft and pliable.
To assemble the wraps, spread a generous layer of garlic sauce or toum on each pita bread.
Add the sliced chicken, tomatoes, cucumbers, pickles, and a sprinkling of fresh parsley. Optionally, sprinkle chili flakes for extra heat.
Fold the pita bread around the filling tightly to form a wrap. Secure with parchment paper or foil if desired.
Serve the Lebanese chicken wrap sandwiches immediately and enjoy!
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 5195 mg | 226% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 28.7 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 620 mg | 48% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3667 mg | 78% | |
*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.
