Musakhan chicken wraps with pickled carrots and yogurt sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Musakhan chicken wraps with pickled carrots and yogurt sauce


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.

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1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


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.

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