Middle Eastern · Lunch
Spiced Chicken Wrap with Pomegranate Glaze
A flour wrap holds pan-seared spiced chicken thigh finished with a pomegranate molasses glaze, tucked alongside garlicky yogurt, lettuce, red onion and parsley. Warm cumin, cinnamon and sumac season the meat while the glaze adds tart-sweet depth, making a handheld Middle Eastern lunch.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
602Calories
41.8gProtein
26.9gFat
48.1gCarbs
13.1gSugar
4.3gFiber
782mgSodium
193mgChol
6.8gSat Fat
685mgPotassium
148mgCalcium
3.5mgIron
0.7mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
thirty-min-meals
Instructions
1
Prep
Combine the chicken thigh strips, ground cumin, sumac, ground cinnamon, minced garlic and salt in a bowl; let sit 15 minutes at room temperature.
2
Sear
Heat olive oil in a skillet over medium-high heat and sear the chicken 6–7 minutes, turning occasionally, until browned and cooked through.
3
Glaze
Reduce heat to medium-low, add pomegranate molasses to the skillet, and toss 1–2 minutes until the chicken looks glossy.
4
Build
Mince the garlic clove and stir into the yogurt. Warm the tortilla in the dry skillet over medium heat 15 seconds per side until pliable, then spread yogurt across the center.
5
Plate
Layer lettuce, red onion and glazed chicken over the yogurt, scatter parsley on top, fold in sides and roll tightly; slice diagonally and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 2 tbsp2 tbsp pomegranate molasses
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 1 tsp1 tsp ground cinnamon
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 2120g flour tortilla
- 1/2 cup120g plain yogurt
- 22 small clove garlic
- a small handful (15g) lettuce
- 44 thin red onion slices
- 2 tbsp2 tbsp parsley
- a pinch of salt
