Crispy Chicken Wrap

Name: Crispy Chicken Wrap
Yield: 4
Ingredients: 900 g boneless chicken thighs; 4 tablespoon strained yogurt; 2 tablespoon vegetable oil; 2 tablespoon lemon juice; 2 tablespoon hot pepper paste or tomato paste; 1.5 teaspoon ground coriander; 1.5 teaspoon cumin; 1.5 teaspoon smoked or regular paprika; 1 teaspoon allspice; 1 teaspoon salt; 1 teaspoon garlic powder; 0.5 teaspoon black pepper; 0.5 teaspoon hot chili powder; 0.5 teaspoon cardamom (optional); 0.5 teaspoon clove (optional); 0.5 teaspoon cinnamon (optional); 3 tablespoon melted butter; 6 tablespoon vegetable oil (for coating); 2 teaspoon hot pepper paste or tomato paste (for coating); 1.5 teaspoon paprika (for coating); 0.5 teaspoon garlic powder (for coating); 0.25 teaspoon hot chili powder (for coating, optional); 0.25 teaspoon salt (for coating); 4 piece Lebanese flatbread or thin lavash; 0.5 cup garlic sauce (Toom or garlic yogurt); 0.5 cup sliced pickles; 2 tablespoon pomegranate molasses (optional)

4 servings

650

Calories

38g

Protein

52g

Carbs

32g

Fat

Ingredients

1900 g boneless chicken thighs(900g)
24 tablespoon strained yogurt(60g)
32 tablespoon vegetable oil(28g)
42 tablespoon lemon juice(30g)
52 tablespoon hot pepper paste or tomato paste(32g)
61.5 teaspoon ground coriander(3g)
71.5 teaspoon cumin(3g)
81.5 teaspoon smoked or regular paprika(3g)
91 teaspoon allspice(2g)
101 teaspoon salt(6g)
111 teaspoon garlic powder(3g)
120.5 teaspoon black pepper(1g)
130.5 teaspoon hot chili powder(1g)
140.5 teaspoon cardamom (optional)(1g)
150.5 teaspoon clove (optional)(1g)
160.5 teaspoon cinnamon (optional)(1g)
173 tablespoon melted butter(42g)
186 tablespoon vegetable oil (for coating)(84g)
192 teaspoon hot pepper paste or tomato paste (for coating)(10g)
201.5 teaspoon paprika (for coating)(3g)
210.5 teaspoon garlic powder (for coating)(1g)
220.25 teaspoon hot chili powder (for coating, optional)(0.5g)
230.25 teaspoon salt (for coating)(1.5g)
244 piece Lebanese flatbread or thin lavash(240g)
250.5 cup garlic sauce (Toom or garlic yogurt)(120g)
260.5 cup sliced pickles(75g)
272 tablespoon pomegranate molasses (optional)(40g)

Instructions

1In a large bowl, combine the chicken, yogurt, lemon juice, vegetable oil, pepper or tomato paste, and all the spices. Mix well to coat the chicken evenly.
2Cover the bowl and marinate the chicken in the refrigerator for at least 1–2 hours, preferably overnight.
3Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
4Preheat the oven to 220°C (428°F). Grease a large baking tray with melted butter or oil.
5Spread the marinated chicken in a single layer on the tray. Bake for 15 minutes.
6Remove the tray, turn the chicken pieces, and if the chicken looks dry, add up to half a cup of water and mix.
7Return the tray to the oven and bake for another 10–15 minutes, until the chicken is fully cooked. For a crispy top, use the broiler setting for the last 3–5 minutes.
8While the chicken is baking, whisk together all the coating mixture ingredients in a small bowl and set aside.
9Once the chicken is cooked, brush or toss it with the prepared oil coating mixture.
10To serve, place chicken on Lebanese flatbread or lavash, add garlic sauce, sliced pickles, and drizzle with pomegranate molasses if desired. Roll up and serve warm.