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Musakhan chicken wraps with pickled carrots and tzatziki

Soy-Free

4 Servings, 570 Calories/Serving

25 – 35 Minutes

These easy Middle Eastern wraps are filled with chicken marinated in fragrant spices, currants, and pine nuts and topped with tangy tzatziki.

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Ingredients

  • 1¼ pounds boneless skinless chicken thigh pieces
  • 3 tablespoons currants
  • 3 tablespoons pine nuts
  • Musakhan spice blend (sumac - smoked paprika - allspice)
  • Sun Basket quick-pickle brine (apple cider vinegar - honey)
  • ¼ pound shredded carrots
  • 1 cucumber
  • 3 or 4 sprigs fresh mint
  • ¾ cup Greek yogurt
  • 1 yellow onion
  • 4 lavash flatbreads
  • ¼ pound mixed greens
  • 2 teaspoons sambal oelek (optional)

Chef's Tip

For a silkier tzatziki, in Step 3, instead of coarsely chopping the peeled cucumber, grate it using the large holes on a box grater.

Instructions

1

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 large 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.

2

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.

3

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 mint leaves from the stems; coarsely tear the leaves.
In a medium bowl, stir together the yogurt, cucumber, mint, and 1 teaspoon oil; season to taste with salt and pepper.

4

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 turns opaque on the outside but is not yet cooked through, 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.

5

Warm the lavash

In a dry large grill pan 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 remaining lavash pieces. Alternatively, on a sheet pan, place the lavash side by side and heat in the oven at 350ºF for about 5 minutes. Brush the warmed lavash with 1 to 2 teaspoons oil.

6

Assemble the wraps

Spoon the chicken mixture along one end of the lavash. Top with the mixed greens and pickled carrots, sprinkle with the sambal oelek, if using, and roll up each lavash into a wrap. Cut the wraps in half crosswise.

7

Serve

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

Kids can!
  • Stir the pickled carrots.
  • Strip and tear the mint leaves.
  • Stir together the tzatziki.
  • Brush the lavash with oil.
  • Assemble and roll up their own wraps.

Nutrition per serving: Protein: 42g (84% DV), Fiber: 5g (20% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 115mg (38% DV), Sodium: 340mg (14% DV), Carbohydrates: 57g (19% DV), Total Sugars: 15g, Added Sugars (Honey): 6g (12% DV). Not a significant source of trans fat.
Contains: tree nuts, milk, wheat.

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