# What you need:
→ Chicken Marinade
01 - 1.1 lb boneless, skinless chicken thighs, sliced
02 - 7 oz plain full-fat Greek yogurt
03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 1/2 teaspoons ground cumin
06 - 1 1/2 teaspoons ground coriander
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cinnamon
09 - 1 teaspoon ground turmeric
10 - 1/2 teaspoon cayenne pepper
11 - 1 1/2 teaspoons salt
12 - 1/2 teaspoon black pepper
13 - Juice of 1 lemon
→ Yogurt Sauce
14 - 5 oz plain Greek yogurt
15 - 1 tablespoon lemon juice
16 - 1 tablespoon tahini (optional)
17 - 1 garlic clove, minced
18 - 2 tablespoons chopped fresh parsley
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 - 1/2 cup pomegranate seeds
24 - 1/2 cup thinly sliced cucumber
25 - 1/2 cup halved cherry tomatoes
26 - 1/2 cup pickled red onions or pickles
27 - 1/4 cup fresh mint leaves
# Steps to follow:
01 - Combine all marinade ingredients in a large bowl. Add sliced chicken, mixing thoroughly to coat. Cover and refrigerate for at least 1 hour to marinate.
02 - In a small bowl, mix Greek yogurt, lemon juice, tahini (if used), minced garlic, chopped parsley, salt, and pepper. Refrigerate until needed.
03 - Preheat oven to 425°F or heat a grill pan over medium-high. Remove chicken from marinade, shake off excess, and arrange on baking sheet or grill pan. Roast or grill for 15-20 minutes, turning once, until cooked and slightly charred. Rest for 5 minutes before slicing or shredding.
04 - Briefly warm tortillas or flatbreads in a dry pan or oven to make them pliable.
05 - Spread a generous amount of yogurt sauce on each tortilla. Layer with spinach or arugula, red cabbage, cucumber, tomatoes, pickles, and cooked chicken. Top with pomegranate seeds and fresh mint leaves.
06 - Roll up each wrap tightly, slice in half if desired, and serve immediately.
