Lemon Pepper Chicken Wraps

Name: Lemon Pepper Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 540 g boneless skinless chicken thighs (about 180 g per wrap); 3 clove garlic, minced (or 1 tsp garlic powder); 2 tsp oregano; 2 tsp paprika; 1 tsp salt and pepper; ½ lemon, juiced; 3 Lebanese flatbreads (any other wraps work too); shredded lettuce; sliced red onion; diced tomato; 55 g light mayo (50 to 60 g, Hellmann's); 17 g sriracha (15 to 20 g); ½ tsp salt, pepper and paprika; 1 lemon, juiced

Prep: 15 min
Cook: 30 min
Serves: 3
Difficulty: Easy

01 / The recipe

Make it tonight.

Scale it for your table and switch units. Tick things off as you go.

Ingredients

3servings

Wraps

540 g boneless skinless chicken thighs, about 180 g per wrap 3 clove garlic, minced, or 1 tsp garlic powder 2 tsp oregano 2 tsp paprika 1 tsp salt and pepper ½ lemon, juiced 3 Lebanese flatbreads, any other wraps work too shredded lettuce sliced red onion diced tomato

Lemon pepper sauce

55 g light mayo, 50 to 60 g, Hellmann's 17 g sriracha, 15 to 20 g ½ tsp salt, pepper and paprika 1 lemon, juiced

Method

5 steps

Slice the chicken thighs into bite-size pieces and mix with the garlic, oregano, paprika, salt, pepper and lemon juice. Marinate for 30 minutes or longer.
Soak wooden skewers in water, then skewer the chicken and place the skewers on a baking tray.
Bake at 200°C for 30 minutes until golden brown and juicy, or air fry at 200°C for 18 minutes.
Whisk the mayo, sriracha, salt, pepper, paprika and lemon juice into a smooth sauce.
Fill the flatbreads with lettuce, red onion, tomato, the chicken and plenty of lemon pepper sauce.

Source: Book · Jalal's Meal Prep Cookbook

03 / Photos

Lemon Pepper Chicken Wraps

Make it tonight.

Method

From the actual night.