Fresh and flavorful grilled lemon chicken wrapped in soft flatbread with arugula, tomato, and a creamy spicy garlic sauce.
Author:Sophia
Prep Time:20 minutes
Cook Time:8 minutes
Total Time:28 minutes
Yield:4 wraps
Category:Lunch / Light Dinner
Method:Grilling
Cuisine:International
Diet:Halal
Ingredients
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
3 garlic cloves, minced
1 tablespoon tahini
2–3 teaspoons sriracha
1 teaspoon salt (for sauce)
1/8 teaspoon black pepper (for sauce)
Pinch of cayenne pepper
1/2 teaspoon fresh lemon juice (for sauce)
4 flatbreads or pita breads
2 cups arugula greens
1 large tomato, thinly sliced
Instructions
Combine chicken with olive oil, garlic, lemon zest, lemon juice, salt, black pepper, oregano, cumin, coriander, and paprika. Toss to coat and thread onto skewers. Marinate 20 minutes.
Whisk mayonnaise, sour cream or yogurt, garlic, tahini, sriracha, salt, black pepper, cayenne, and lemon juice for the sauce. Refrigerate until needed.
Heat grill or grill pan over medium-high heat and lightly oil surface. Grill chicken 6–8 minutes, turning occasionally, until cooked through.
Let chicken rest 5 minutes, then remove from skewers.
Assemble wraps: spread sauce over flatbread, add arugula, tomato slices, and grilled chicken. Drizzle more sauce, fold, and wrap tightly.
Notes
Can use boneless skinless thighs instead of breasts.
Adjust sriracha and cayenne for spice level.
Store components separately to avoid soggy wraps.
Can be cooked indoors on grill pan or skillet.
Vegetables like cucumber or red onion can be added.