Musakhan chicken wraps with pickled carrots and lemon-dill yogurt

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

Musakhan chicken wraps with pickled carrots and lemon-dill yogurt

Musakhan chicken wraps with pickled carrots and lemon-dill yogurt

Soy-Free, Mediterranean, Diabetes-Friendly, No Added Sugar, Protein Plus

2 Servings, 640 Calories/Serving

25–40 Minutes

These easy Middle Eastern main-course wraps are filled with chicken marinated with fragrant spices and topped with a cooling yogurt sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 2 boneless skinless chicken thighs (about 5 or 6 ounces each)
  • Sunbasket smoky sumac spice blend (sumac - sweet smoked paprika - baharat)
  • 1 organic lime
  • 2 ounces organic shredded carrots
  • Sunbasket lemon-dill yogurt (Greek yogurt - lemon juice - dried dill)
  • 1 organic red onion
  • 1 tablespoon currants
  • 2 Atoria’s Family Bakery whole grain lavash
  • 3 ounces organic mixed greens or other leafy greens

Nutrition per serving

Calories 640, Total Fat 25g (32% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 490mg (21% DV), Total Carb. 63g (23% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 48g
Contains: Milk, 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, Sesame.


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

Wash produce before use


Marinate the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips.

In a large bowl, combine the chicken, smoky sumac spice blend, and 1 tablespoon [2 TBL] oil. Season lightly with salt and pepper and stir to coat. Let marinate while you prepare the pickled carrots and season the yogurt. 


Pickle the carrots; finish the yogurt

  • Juice the lime.

In a medium bowl, combine the carrots, 2 tablespoons [¼ cup] lime juice, and ½ teaspoon [1 tsp] sugar (from your pantry) if using. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

In a small bowl, season the lemon-dill yogurt to taste with salt and pepper.


Cook the shallots and chicken

  • Peel and thinly slice enough onion to measure ½ cup [1 cup].

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the chicken and cook, stirring occasionally, until the onion is softened and the chicken is browned but not yet cooked through, 2 to 4 minutes. 

Add the currants and ¼ cup [½ cup] water, reduce the heat to medium, and cook, scraping up any browned bits from the bottom of the pan, until the sauce is thickened slightly and the chicken is cooked through, 4 to 5 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, heat the lavash. 


Toast the lavash; assemble the wraps

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.
Arrange the lavash on a cutting board. Spoon the chicken mixture along one side of the lavash and top with the mixed greens and pickled carrots. Roll each lavash into a wrap. Cut the wraps in half crosswise.


Transfer the wraps to individual plates and serve with the lemon-dill yogurt.
Kids Can!
  • Juice the lime.
  • Pickle the carrots.
  • Season the lemon-dill yogurt.
  • Measure the onion.
  • Help assemble the wraps.