Spicy Chicken Yogurt Wrap

Ingredients

• 200 g Chicken breast (cut into thin strips or bite‑size pieces)
• 1/2 tsp Black pepper (freshly ground)
• 1/2 tsp Salt
• 1 tbsp Olive oil (for pan‑frying)
• 1/2 cup Greek yogurt (full‑fat, plain)
• 2 tbsp Fresh cilantro (chopped)
• 2 tbsp Fresh parsley (chopped)
• 1 Garlic clove (minced)
• 1 tbsp Tahini
• 1 tbsp Lime juice (freshly squeezed)
• 1 medium Tomato (diced, lightly salted)
• 2 Flour tortillas (large, 10‑inch)
• 1/4 cup Pepper jack cheese (shredded, adds spice)
• to taste Hot sauce (optional)

Instructions

1. Make the yogurt‑tahini sauce

   In a mixing bowl combine Greek yogurt, chopped cilantro, chopped parsley, minced garlic, tahini, lime juice, a pinch of salt and black pepper. Stir until smooth.

   Time: PT2M

2. Season the chicken

   Pat the chicken strips dry with paper towels, then sprinkle with salt and freshly ground black pepper. Toss to coat evenly.

   Time: PT1M

3. Slice the chicken (if not pre‑cut)

   If the chicken breasts are whole, slice them into thin strips or bite‑size pieces for quick cooking.

   Time: PT1M

4. Dice the tomato

   Core and dice the tomato into small cubes. Sprinkle lightly with salt and set aside.

   Time: PT2M

5. Warm the tortillas

   Heat the skillet over medium heat, add a tortilla and warm for about 30 seconds each side until pliable. Repeat with the second tortilla.

   Time: PT1M

   Temperature: 375°F

6. Cook the chicken

   Add 1 tbsp olive oil to the hot skillet. Place the seasoned chicken strips in a single layer and cook, stirring occasionally, for 4‑5 minutes until golden brown and cooked through (no pink inside).

   Time: PT5M

   Temperature: 375°F

7. Assemble and fold the wraps

   Lay a warmed tortilla flat. Spread a generous spoonful of the yogurt‑tahini sauce, add cooked chicken, seasoned tomato, and sprinkle shredded pepper jack cheese. Fold the tortilla like a book or roll tightly. Optionally give the assembled wrap a quick 30‑second press in the skillet to melt the cheese.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

38 g

Carbohydrates

30 g

Fat

17 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken breast: Turkey breast, Firm tofu
• Instead of Olive oil: Canola oil, vegetable oil
• Instead of Greek yogurt: Plain regular yogurt, labneh
• Instead of Fresh cilantro: Fresh coriander leaves
• Instead of Fresh parsley: Flat‑leaf parsley
• Instead of Garlic clove: Garlic paste
• Instead of Tahini: Sesame butter, almond butter (different flavor)
• Instead of Lime juice: Lemon juice
• Instead of Tomato: Cherry tomatoes, halved
• Instead of Flour tortillas: Corn tortillas, gluten‑free tortillas
• Instead of Pepper jack cheese: Cheddar, Monterey Jack
• Instead of Hot sauce (optional): Sriracha, chipotle sauce

Equipment Needed

• Skillet or non‑stick pan
• Mixing bowl
• Wooden spoon or spatula
• Chef's knife
• Cutting board
• Measuring spoons
• Grater (optional) (optional)
• Plate for serving

Critical Steps — Do Not Skip

• Cook chicken until fully done (no pink) to ensure safety and juiciness.
• Warm tortillas just enough to be pliable; over‑cooking makes them brittle.
• Mix the yogurt‑tahini sauce thoroughly so the flavors meld.

Chef Tips from the Video

• Add a pinch of lime zest to the sauce for extra citrus aroma.
• For extra heat, drizzle a few drops of hot sauce into the sauce or use a spicier cheese.
• Toast the assembled wrap for 30 seconds on each side for a crunchy exterior.

Troubleshooting

Storage

Refrigerator: Sauce: up to 3 days in an airtight container. Cooked chicken: 2 days. Assembled wraps: best eaten same day.

Freezer: Raw chicken can be frozen up to 2 months. Cooked chicken freezes well for later use.

Room temperature: Unopened tortillas can sit in a cool, dry place for 1‑2 days.

Make-Ahead Tips

• Prepare the yogurt‑tahini sauce up to 24 hours ahead; keep refrigerated.
• Cook extra chicken and store for quick reheating.