Middle Eastern Chicken Salad Wraps
Bright, fresh, and bursting with flavor, these Middle Eastern Chicken Salad Wraps are the ultimate go-to for a healthy and satisfying meal. Juicy, spice-rubbed chicken breast is pan-seared to perfection and paired with a vibrant medley of crisp cucumbers, sweet cherry tomatoes, and red onion, all tossed in a creamy, tangy tahini-yogurt dressing. Wrapped in soft whole wheat flatbreads and complemented by crisp lettuce leaves, these wraps offer a perfect balance of protein, crunch, and zest in every bite. With a prep time of just 20 minutes, this recipe is a delicious, portable option for busy lunches or light dinners. Perfect for fans of Mediterranean and Middle Eastern cuisine, these wraps are easy to customize and ideal for meal prep or serving fresh on any day of the week.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Greek yogurt (plain)
- 2 tablespoons Tahini
- 1 tablespoon Lemon juice
- 1 clove Garlic (minced)
- 0.5 piece English cucumber (thinly sliced)
- 1 cup Cherry tomatoes (halved)
- 0.25 piece Red onion (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
- 8 pieces Lettuce leaves (for serving)
- 4 pieces Whole wheat wraps or flatbreads
Instructions
Prepare the chicken by patting it dry with paper towels. In a small bowl, mix olive oil, ground cumin, ground coriander, paprika, salt, and black pepper.
Rub the spice mixture evenly over both chicken breasts.
In a skillet over medium heat, cook the chicken breasts for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let them rest for 5 minutes before thinly slicing into strips.
In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and minced garlic to create the dressing. Add a pinch of salt to taste if needed.
In a large mixing bowl, combine the sliced cucumber, halved cherry tomatoes, red onion, and parsley. Add the chicken strips and toss everything together.
Take a whole wheat wrap or flatbread and place a lettuce leaf in the center. Spoon some of the chicken salad mixture over the lettuce, and drizzle with a generous amount of the tahini-yogurt dressing.
Fold the sides of the wrap inward, then roll it tightly from the bottom to form a wrap.
Repeat with the remaining wraps. Serve immediately or wrap in parchment paper for an on-the-go meal.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 696 mg | 54% | |
| Iron | 2682.1 mg | 14901% | |
| Potassium | 669 mg | 14% | |
*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.
