Turkish · Dinner
Spiced Chicken Wrap with Garlic Yogurt
Tavuk Doner Durum
Istanbul-style chicken doner shavings layered into a thin lavash wrap with tomato, pickle, lettuce, and onion, finished with a garlic-yogurt sauce and a hit of pul biber.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
32gProtein
22gFat
48gCarbs
5gSugar
4gFiber
720mgSodium
95mgChol
Goes well with
Off-dry German RieslingOff-dry German Riesling — A crisp, dry w...
local
AyranAyran — A cooling, creamy pairing that b...
international
Instructions
1
Prep
Slice chicken thighs thinly against the grain. Divide between two bowls. Toss one portion with 1 tbsp yogurt, 2 grated garlic cloves, 1 tsp cumin, 1 tsp pul biber, 0.5 tsp oregano, and 0.5 tsp salt; rest 5 minutes. Repeat with second portion in the other bowl. Whisk 120g yogurt with 2 grated garlic cloves and 2 tsp lemon juice for sauce. Slice tomatoes, shred lettuce, slice onions and pickles. Chop parsley.
2
Sear
Heat 1 tbsp olive oil in a wide skillet over high heat 90 seconds until shimmering. Add first batch of chicken in a single layer, sear 3 minutes undisturbed. Toss and cook 4 minutes more over high until edges crisp and meat shows no pink. Transfer to a plate. Repeat with remaining 1 tbsp oil and second batch of chicken.
3
Grill
Warm both lavash breads on a dry pan over high heat 30 seconds per side until pliable and lightly marked.
4
Wrap
Lay first lavash on a board. Spread half the garlic-yogurt sauce across the lower third. Pile half the seared chicken on top with half the tomato, lettuce, onion, pickles, parsley, and 1 tsp sumac. Roll tightly into a wrap. Repeat with second lavash and remaining filling.
5
Plate
Slice each wrap diagonally and arrange on individual plates. Serve immediately while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless, skinless chicken thighs
- 4 tbsp plain yogurt
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp pul biber Aleppo flakes
- 1 tsp dried oregano
- 1 tsp fine sea salt
- 2 tbsp extra-virgin olive oil
- 2 tsp fresh lemon juice
- 2 large lavash flatbreads
- 200g (7.1 oz) ripe tomato
- 120g (4.2 oz) iceberg lettuce
- 120g (4.2 oz) red onion
- 4 small pickled cucumbers
- 20g (small handful) flat-leaf parsley
- 2 tsp sumac