# What you'll need:
→ Chicken Marinade
01 - 1.1 lb boneless, skinless chicken thighs, sliced
02 - 7 oz Greek yogurt, plain full fat
03 - 2 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 1½ tsp ground cumin
06 - 1½ tsp ground coriander
07 - 1 tsp smoked paprika
08 - ½ tsp ground cinnamon
09 - 1 tsp ground turmeric
10 - ½ tsp cayenne pepper
11 - 1½ tsp salt
12 - ½ tsp black pepper
13 - Juice of 1 lemon
→ Yogurt Sauce
14 - 5.3 oz Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 tbsp tahini (optional)
17 - 1 garlic clove, minced
18 - 2 tbsp fresh parsley, chopped
19 - Salt and pepper, to taste
→ Wrap Ingredients
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 - ½ cup pomegranate seeds
24 - ½ cup thinly sliced cucumber
25 - ½ cup cherry tomatoes, halved
26 - ½ cup pickled red onions or pickles
27 - ¼ cup fresh mint leaves
# Method:
01 - Combine all marinade ingredients in a large bowl. Add sliced chicken, mix thoroughly to coat, cover, and refrigerate for at least 1 hour or overnight for enhanced flavor.
02 - Stir together Greek yogurt, lemon juice, tahini if using, minced garlic, chopped parsley, salt, and pepper in a small bowl. Refrigerate until needed.
03 - Preheat oven to 425°F or heat a grill pan over medium-high heat.
04 - Remove chicken from marinade, shake off excess. Arrange on baking sheet or grill pan. Roast or grill for 15-20 minutes, turning once, until thoroughly cooked and slightly charred on 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 slices, cherry tomatoes, pickled onions or pickles, and cooked chicken. Sprinkle pomegranate seeds and fresh mint leaves on top.
07 - Roll wraps tightly, slice in half if desired, and serve immediately.
