Tender chicken thighs marinated in Middle Eastern spices, wrapped in soft pita with fresh vegetables and creamy garlic sauce.
Ingredients
1 pound boneless, skinless chicken thighs
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Juice of 1 lemon
4 pita breads or flatbreads
1 cup shredded lettuce
1 medium tomato, sliced
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup pickles, sliced (optional)
Garlic Sauce:
1/2 cup mayonnaise or Greek yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1 tablespoon chopped fresh parsley (optional)
Instructions
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ombine garlic, cumin, coriander, paprika, cinnamon, cayenne, salt, pepper, olive oil, and lemon juice in a bowl. Add chicken, coat, and refrigerate 1–6 hours.
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Mix garlic sauce ingredients and chill until ready to serve.
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Preheat skillet over medium-high heat. Cook chicken 4–6 minutes per side until golden and 165°F internal temperature.
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Warm pita breads 1–2 minutes. Slice vegetables.
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Let chicken rest 5 minutes, then slice thinly.
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Spread garlic sauce on pita, add vegetables, chicken, and extra sauce. Roll into wrap. Serve immediately.