THE RECIPE JOURNAL · Main Course
Lebanese Chicken Wraps
These wraps are bursting with fresh flavors and tender, spiced chicken that bring a taste of the Mediterranean to your table. Perfect for a quick lunch or casual dinner, they’re both healthy and delicious.
FROM THE KITCHEN • Lebanese Chicken Wraps
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a bowl, combine the yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes. Give it a good whisk until everything is well mixed. Toss in the chicken strips, making sure they're all coated with the marinade. Cover the bowl with plastic wrap and pop it in the fridge to marinate for at least 8 hours, or overnight if you can plan ahead.
02
Step 2
When you’re ready to cook, move an oven rack to about 6 inches from the broiler and preheat it. Take the chicken out of the marinade, letting any extra drip off, and spread the pieces out in a single layer on a broiler pan.
03
Step 3
Broil the chicken for about 10 minutes, flipping halfway through so it cooks evenly. Keep an eye on it—the chicken should be cooked through and the juices run clear. If you have a meat thermometer, it should read 165°F (74°C) in the thickest part. Once done, let it rest a minute before serving.
Why you’ll love it
This dish combines tender, flavorful chicken with fresh vegetables and creamy sauces, creating a perfect balance of textures and tastes. It’s quick to prepare and makes a satisfying meal that feels both healthy and indulgent.
How to serve
Serve with a side of fresh tabbouleh or a simple cucumber and tomato salad. A drizzle of garlic sauce or tahini adds extra richness. Pair with a cool yogurt dip to balance the spices.
Storage & leftovers
Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep the wraps wrapped in foil or plastic to prevent drying out. Reheat the chicken gently to avoid drying before assembling.
