# What You Need:
→ 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 - 1½ tsp ground cumin
06 - 1½ tsp ground coriander
07 - 1 tsp smoked paprika
08 - ½ tsp ground cinnamon
09 - 1 tsp ground turmeric
10 - ½ tsp cayenne pepper
11 - 1½ tsp salt
12 - ½ 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 fresh parsley, chopped
19 - Salt and pepper, to taste
→ Wrap Fillings
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 - ½ cup pomegranate seeds
24 - ½ cup thinly sliced cucumber
25 - ½ cup cherry tomatoes, halved
26 - ½ cup pickled red onions or pickles
27 - ¼ cup fresh mint leaves
# Step-by-Step Directions:
01 - Combine marinade ingredients in a large bowl. Add chicken, coat thoroughly, cover, and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - Mix Greek yogurt, lemon juice, tahini (if using), garlic, parsley, salt, and pepper in a small bowl. Chill until needed.
03 - Preheat oven to 425°F or heat a grill pan over medium-high heat.
04 - Remove chicken from marinade, shaking off excess. Arrange on baking sheet or grill pan and cook for 15–20 minutes, turning once, until cooked through and slightly charred. Rest for 5 minutes before slicing or shredding.
05 - Briefly warm tortillas or flatbreads in a dry pan or oven.
06 - Spread yogurt sauce over each wrap. Layer spinach/arugula, red cabbage, cucumber, tomatoes, pickles, and chicken. Top with pomegranate seeds and fresh mint.
07 - Roll wraps tightly, slice in half if desired, and serve immediately.
