Next to the prosciutto-wrapped asparagus I just posted, this is probably the most-repeated recipe of the last few years over here. We really love this middle-eastern inspired chicken… marinaded in garlic and lemon and spices, grilled, then wrapped in soft flatbread with lettuce and sliced tomato and topped with a spicy creamy garlic sauce. If you prep the chicken and spicy sauce ahead of time, it makes dinner quite easy. And the flavors are really incredible! I like to serve it with fresh veggies and hummus or roasted vegetables like broccoli and cauliflower and/or potatoes.

p.s. Don’t skip the tahini in the sauce… it’s what makes it extra unique/delicious!

INGREDIENTS

Chicken + Wraps:
2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tbsp. olive oil
3 cloves garlic (about 1 1/2 tsp.), minced
1 Tbsp. fresh lemon zest (from 1 lemon)
juice of 1 large lemon (2-3 Tbsp.)
1 tsp. kosher salt
1/4 tsp. black pepper
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. ground coriander

bamboo or metal skewers for grilling
flatbread/naan/pita bread wraps (store-bought or homemade)
spring lettuce mix (or romaine/spinach/arugula/etc.)
sliced tomatoes
thinly sliced red onion (optional)

Spicy Garlic Sauce: 
1/2 cup mayonnaise
1/2 cup plain Greek yogurt (low-fat yogurt is OK, can also use sour cream)
1 Tbsp. tahini
2 cloves garlic (a heaping tsp.), finely minced or pressed through a garlic press
1-2 tsp. sriracha/hot sauce (more or less to taste) AND/OR a pinch of cayenne pepper
1/2 tsp. kosher salt
Pinch black pepper
Squeeze of fresh lemon juice (~1/2 tsp)

DIRECTIONS

1. For the chicken, place the cubed chicken in a flat dish or in a gallon ziploc bag.
   Whisk together the olive oil, garlic, lemon zest, lemon juice, salt, pepper, oregano, cumin, paprika, and coriander. Pour over the chicken, toss to coat, and cover the dish (or seal the bag) and place in the refrigerator to marinate for at least an hour or up to 8 hours.
2. Thread the chicken pieces on metal or bamboo skewers and grill on medium-high, flipping halfway, until the chicken is cooked through, about 6-8 minutes total.
   Let the chicken rest for 5 minutes before serving.
3. For the garlic sauce, combine all the ingredients in a blender and process until smooth (you can also whisk together in a bowl). I like to pour the mixed sauce into a squeeze bottle for easy serving. Refrigerate until ready to serve. (The sauce can be made up to several days ahead of time.)
4. To serve, place lettuce greens down the center of each wrap, followed by slices of tomato, red onion (if using), grilled chicken and a healthy drizzle of spicy garlic sauce.

Serves 6.

Adapted from Mel’s Kitchen Cafe and The Cozy Apron