Chicken Kebab Wrap

Ingredients

Instructions

1. 1

   Slice 1.5 lb of boneless chicken thighs into ¼-inch strips. Marinate at least 4 hours: ¼ cup olive oil, juice of 2 lemons, 4 minced garlic cloves, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon coriander, 1 teaspoon allspice, ½ teaspoon cinnamon, 1.5 teaspoons salt, ½ teaspoon black pepper.

2. 2

   Heat a cast iron skillet over the highest heat until smoking. Cook the chicken in batches in a single layer for 3-4 minutes per side until charred and cooked through.

3. 3

   Make the garlic sauce (toum-style): blend 1 cup Greek yogurt, 4 minced garlic cloves, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, 2 tablespoons chopped fresh parsley.

4. 4

   Prepare quick-pickled vegetables: thinly slice 1 red onion and 1 cucumber. Toss with 2 tablespoons white vinegar, 1 teaspoon sugar, ½ teaspoon salt. Let sit 15 minutes.

5. 5

   Warm 4 large flatbreads or pita in a dry skillet for 30 seconds per side. Lay each flat.

6. 6

   Build each wrap: spread with garlic sauce, layer chicken strips, top with pickled onion and cucumber, shredded lettuce, sliced tomato, a sprinkle of sumac (if you have it) or paprika, a squeeze of lemon. Roll tightly. Wrap bottom in parchment.