Description
This Grilled Chicken Flatbread Wrap features tender grilled chicken skewers paired with fresh, crisp veggies like cucumber, cherry tomatoes, and red cabbage. Topped with a tangy yogurt sauce infused with lemon and olive oil, it’s a flavorful, light, and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Protein and Bread
- Grilled chicken skewers (homemade or store-bought) – 4 skewers
- Flatbread or pita bread – 4 pieces
Fresh Vegetables
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup red cabbage, finely shredded
- 1/4 cup fresh parsley, chopped
Yogurt Sauce
- 1 cup thick yogurt or Greek yogurt
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon fresh lemon juice, plus extra for drizzling
Instructions
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Place the chicken skewers on the grill and cook for about 10–12 minutes, turning occasionally to ensure even cooking and a slight char on all sides. The chicken should be cooked through and juicy.
- Warm the Flatbread: While the chicken cooks, warm the flatbreads in a dry skillet over medium heat, in the oven at 350°F (175°C) for 3-5 minutes, or on the grill just until soft and pliable. This will make them easier to fold without cracking.
- Prepare the Vegetables: Slice the cucumber thinly, halve the cherry tomatoes, and finely shred the red cabbage. Chop the fresh parsley and set everything aside for assembling.
- Make the Yogurt Sauce: In a small bowl, combine the thick or Greek yogurt with a pinch of salt, a drizzle (about 1 tablespoon) of olive oil, and a splash of lemon juice. For added flavor, you can incorporate a small minced garlic clove or sprinkle dried mint if desired, and stir well.
- Assemble the Wrap: Lay one warm flatbread on a plate. Spread a generous spoonful of the prepared yogurt sauce evenly over the surface. Layer on a handful of shredded red cabbage, cucumber slices, and halved cherry tomatoes.
- Add the Chicken: Place one grilled chicken skewer on top of the veggies. Carefully slide the chicken pieces off the skewer onto the flatbread to distribute evenly.
- Finish and Season: Drizzle the remaining tablespoon of olive oil and a little more fresh lemon juice over the filling. Season with salt and freshly ground black pepper to taste. Top with chopped fresh parsley for brightness.
- Serve: Fold or roll the flatbread wrap tightly and serve immediately for the best taste and texture.
Notes
- You can substitute grilled chicken skewers with rotisserie chicken or grilled chicken breast slices.
- Adding minced garlic or dried mint to the yogurt sauce gives an extra flavor boost but can be omitted to keep it simple.
- Use whole wheat or gluten-free flatbread if preferred.
- For extra heat, add a dash of cayenne pepper or hot sauce in the yogurt sauce.
- Leftovers can be stored separately and assembled fresh to avoid soggy flatbread.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Mediterranean
Keywords: grilled chicken wrap, flatbread wrap, yogurt sauce, healthy chicken wrap, Mediterranean wrap, fresh vegetable wrap
