# What You'll 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 - 1 1/2 tsp ground cumin
06 - 1 1/2 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground cinnamon
09 - 1 tsp ground turmeric
10 - 1/2 tsp cayenne pepper
11 - 1 1/2 tsp salt
12 - 1/2 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 - 1/2 cup pomegranate seeds
24 - 1/2 cup thinly sliced cucumber
25 - 1/2 cup cherry tomatoes, halved
26 - 1/2 cup pickled red onions or pickles
27 - 1/4 cup fresh mint leaves
# How To Make It:
01 - Combine all marinade ingredients in a large bowl. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
02 - In a small bowl, blend Greek yogurt, lemon juice, tahini (if using), minced garlic, parsley, salt, and pepper. Refrigerate until ready to use.
03 - Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat.
04 - Remove chicken from marinade, shake off excess, and arrange on baking sheet or grill pan. Roast or grill 15–20 minutes, turning once, until fully cooked and charred at the edges. Let rest 5 minutes before slicing or shredding.
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, tomatoes, pickles, and chicken. Top with pomegranate seeds and fresh mint leaves.
07 - Roll wraps tightly, slice in half if desired, and serve immediately.
