Za'atar Spiced Chicken & Chickpea Pita Wrap

Ingredients

• 1 lb Chicken tenders (Trimmed and cut into bite‑size pieces)
• 2 tbsp Za'atar spice mix (Store‑bought or homemade (thyme, sumac, sesame seeds, oregano))
• 2 tbsp Olive oil (Extra‑virgin, divided (1 tbsp for chicken, 1 tbsp for chickpeas))
• 3 tbsp Lemon juice (Freshly squeezed, seeds removed)
• 0.5 tsp Salt (Divided between chicken and sauce)
• 1 15‑oz can Canned chickpeas (Drained, rinsed, and patted dry)
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 0.5 tsp Chili powder
• 0.5 tsp Garlic powder
• 1 cup Greek yogurt (Plain, full‑fat for creaminess)
• 3 large Garlic cloves (Minced)
• 1 medium Cucumber (Diced)
• 1 cup Red cabbage (Shredded)
• 4 pieces Pita bread (Whole‑wheat or regular, warmed)

Instructions

1. Marinate the chicken

   In a bowl combine chicken pieces, za'atar, 1 tbsp olive oil, 2 tbsp lemon juice, and ½ tsp salt. Toss to coat and let sit while you prep the rest.

   Time: PT10M

2. Prepare the yogurt‑lemon sauce

   In a small bowl whisk together Greek yogurt, minced garlic, 1 tbsp lemon juice, a pinch of salt and pepper. Adjust seasoning to taste.

   Time: PT5M

3. Chop vegetables and shred cabbage

   Dice the cucumber, shred the red cabbage, and set aside in separate bowls.

   Time: PT5M

4. Cook the chicken

   Heat the skillet over medium‑high heat (about 375°F). Add the marinated chicken and cook, stirring occasionally, until golden and cooked through, about 8 minutes.

   Time: PT8M

   Temperature: 375°F

5. Crisp the chickpeas

   In the same skillet add 1 tbsp olive oil, then the drained chickpeas. Sprinkle with cumin, smoked paprika, chili powder, garlic powder, and a pinch of salt. Stir‑fry until they turn golden and crisp, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Warm the pita bread

   Place pita pieces in the skillet for 30 seconds per side or toast in a toaster oven until lightly warm and pliable.

   Time: PT2M

   Temperature: Medium heat

7. Assemble the wraps

   Spread a generous spoonful of yogurt sauce on each pita, top with chicken, crispy chickpeas, cucumber dice, and shredded red cabbage. Fold or roll tightly and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

35 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Chicken tenders: Chicken breast strips
• Instead of Za'atar spice mix: Sumac + thyme + sesame seeds
• Instead of Olive oil: Avocado oil
• Instead of Lemon juice: Lime juice
• Instead of Canned chickpeas: Cooked dry chickpeas
• Instead of Smoked paprika: Regular paprika
• Instead of Chili powder: Cayenne pepper (use less)
• Instead of Garlic powder: Fresh minced garlic (increase to 1 clove)
• Instead of Greek yogurt: Plain regular yogurt
• Instead of Garlic cloves: Garlic paste (1 tsp)
• Instead of Cucumber: Zucchini (peeled)
• Instead of Red cabbage: Green cabbage
• Instead of Pita bread: Flatbread, naan

Equipment Needed

• Large skillet or frying pan
• Mixing bowl
• Whisk
• Cutting board
• Chef’s knife
• Measuring spoons
• Spatula or tongs
• Plate or serving platter (optional)
• Small bowl for sauce (optional)

Critical Steps — Do Not Skip

• Marinating the chicken with za'atar for flavor penetration.
• Cooking chicken until it reaches 165°F to ensure safety.
• Crisping the chickpeas without burning the spices.

Chef Tips from the Video

• Add a pinch of sumac to the sauce for an extra tangy note.
• For extra heat, sprinkle a few red‑pepper flakes over the chicken before serving.
• Use whole‑wheat pita for added fiber.

Troubleshooting

Storage

Refrigerator: Store sauce, cooked chicken, and chickpeas in airtight containers for up to 3 days.

Freezer: Raw marinated chicken can be frozen for up to 2 months; thaw before cooking.

Room temperature: Pita bread stays fresh at room temperature for 1 day; keep in a sealed bag.

Make-Ahead Tips

• Prepare the yogurt sauce up to 24 hours ahead and refrigerate.
• Marinate the chicken the night before for deeper flavor.
• Roast or crisp chickpeas in advance; re‑heat briefly before serving.