# Components:
→ Chicken Marinade
01 - 1.1 lb boneless, skinless chicken thighs, sliced
02 - 7 oz plain full-fat Greek yogurt
03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 1.5 tsp ground cumin
06 - 1.5 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 0.5 tsp ground cinnamon
09 - 1 tsp ground turmeric
10 - 0.5 tsp cayenne pepper
11 - 1.5 tsp salt
12 - 0.5 tsp black pepper
13 - Juice of 1 lemon
→ Yogurt Sauce
14 - 5.3 oz plain Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 tbsp tahini (optional)
17 - 1 garlic clove, minced
18 - 2 tbsp chopped fresh parsley
19 - Salt and black pepper, to taste
→ Wraps and Vegetables
20 - 4 large flour or whole wheat tortillas or flatbreads
21 - 1 cup finely shredded red cabbage
22 - 1 cup baby spinach or arugula
23 - 0.5 cup pomegranate seeds
24 - 0.5 cup thinly sliced cucumber
25 - 0.5 cup cherry tomatoes, halved
26 - 0.5 cup pickled red onions or pickles
27 - 0.25 cup fresh mint leaves
# Method:
01 - Combine all marinade ingredients in a large bowl. Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - Mix Greek yogurt, lemon juice, tahini (if using), minced garlic, chopped parsley, salt, and pepper in a small bowl. Chill until ready to use.
03 - Preheat the oven to 425°F (220°C) or heat a grill pan over medium-high heat.
04 - Remove chicken from marinade, shaking off excess liquid. Arrange in a single layer on a baking sheet or grill pan. Roast or grill for 15–20 minutes, turning once, until fully cooked with slight charring at edges. Let rest for 5 minutes, then slice or shred.
05 - Briefly warm tortillas or flatbreads in a dry pan or oven until pliable.
06 - Spread a generous spoonful of yogurt sauce on each wrap. Layer with spinach or arugula, shredded cabbage, cucumber slices, cherry tomatoes, pickles, and cooked chicken. Top with pomegranate seeds and fresh mint.
07 - Roll up each wrap tightly. Slice in half if desired and serve immediately.
