Musakhan chicken wraps with pickled carrots and tzatziki

Musakhan chicken wraps with pickled carrots and tzatziki


2 Servings, 720 Calories/Serving

25 – 35 Minutes

These easy Middle Eastern main-course wraps hold chicken marinated in fragrant spices, currants, and pine nuts, topped with a cooling cucumber-yogurt sauce.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 10 ounces boneless skinless chicken thigh pieces
  • 1½ tablespoons dried currants
  • 1 tablespoon pine nuts
  • Musakhan spice blend (sumac - sweet smoked paprika - allspice)
  • Quick-pickle brine (apple cider vinegar - honey)
  • 3 ounces shredded carrots
  • 1 cucumber
  • Fresh flat-leaf parsley
  • ⅓ cup Greek yogurt
  • 1 yellow onion
  • 2 lavash flatbreads
  • 2 ounces mixed greens
  • 1 teaspoon sumac

Nutrition per serving

Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 115mg (38% DV), Sodium: 470mg (20% DV), Carbohydrates: 72g (24% DV), Total Sugars: 20g, Added Sugars (Honey): 9g (18% DV).
Contains: Milk, Tree Nuts, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Marinate the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, combine the chicken, currants, pine nuts, Musakhan spice blend, and 1 to 2 tablespoons oil. Season with salt and pepper and stir to coat.
While the chicken marinates, make the pickled carrots and the tzatziki.


Pickle the carrots

In a small sauce pot, bring the quick-pickle brine to a boil. Remove from the heat, add the carrots, and season with salt. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.


Make the tzatziki

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then into long strips and coarsely chop.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the yogurt, cucumber, parsley, and 1 teaspoon oil; season to taste with salt and pepper.


Cook the onion and chicken

  • Peel and coarsely chop the yellow onion.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the chicken and marinade and cook, stirring once or twice, until the chicken is lightly browned, 2 to 3 minutes. Add ¼ cup water, reduce the heat to medium, and cook, stirring occasionally, until the sauce is thickened and the chicken is cooked through, 4 to 5 minutes.
While the chicken cooks, heat the lavash.


Warm the lavash and assemble the wraps

In a dry large grill or frying pan over medium heat, warm the lavash until lightly toasted, about 1 minute per side. Transfer to a cutting board. Repeat with the other lavash piece. Alternatively, on a sheet pan, lay the lavash side by side and heat in the oven at 350° F, about 5 minutes. Brush the warmed lavash with 1 to 2 teaspoons oil.
Spoon the chicken mixture along one end of the lavash. Top with the mixed greens and pickled carrots, sprinkle with the sumac, and roll up each lavash into a wrap. Cut the wraps in half crosswise.



Transfer the wraps to individual plates and serve with the tzatziki.

Chef's tip: If you feel like turning on the oven, place the lavash side by side on a sheet pan, brush with oil, and bake at 350°F until warm but still pliable, 4 to 5 minutes.