Lebanese chicken wraps

Lebanese chicken wraps

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(16 ratings)

Prep: 20 mins Cook: 10 mins - 15 mins plus marinating


Serves 4
Marinate chicken in yogurt, lemon and allspice before char-grilling and wrapping in flatbread with salad for a light and delicious midweek meal

Nutrition and extra info

  • Healthy


  • kcal466
  • fat13g
  • saturates4g
  • carbs42g
  • sugars6g
  • fibre4g
  • protein42g
  • salt0.8g


  • 4 skinless chicken breasts
  • 200g Greek yogurt
  • juice and zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp allspice
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • 25g pine nuts, toasted
  • small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tomatoes, diced
  • ½ cucumber, diced
  • 4 large tortilla wraps or large flatbreads
  • mixed salad, to serve


  1. Lay the chicken breasts on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin. Mix half the yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.

  2. Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through (you may need to do this in batches). Transfer to a board and slice. Spread the rest of the yogurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.

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Comments, questions and tips

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1st Feb, 2019
A very tasty recipe. The marinade leaves the chicken really moist. I have a very well seasoned griddle pan and even so the chicken sticks to it. This is probably best cooked outdoors as virtually every time it sets off our smoke alarm. Good on a barbecue.
17th Jul, 2016
The marinated chicken was very moist and delicious. I grilled the chicken on foil following the comment about it getting stuck to the griddle. Any marinade that runs off burns, so I think that was probably an easier way to cook it (and clean up) than on a griddle. I used small flatbreads, rather than wraps. Definitely need larger flatbreads or large wraps next time as there was a lot to fit in! Will definitely make again.
7th Nov, 2015
Just made this tonight, and while it was nice, most of us preferred the recipe- paillard of chicken with lemon and herbs. If you could give half stars it would be 3 1/2.
circe12's picture
31st Aug, 2015
Really delicious and worth the effort. My main issue was that the quantities are hard to manage. When I make this again (and I definitely will) I will make it for one person to avoid the 'batches' issue mentioned in the recipe. One chicken breast is all that would fit on my griddle! Otherwise there are two important things to watch out for: one is that the yoghurt sauce sticks to the griddle and is very hard to remove, so make sure the griddle is well seasoned. The other is that the amount of veg you make has to fit inside the flatbread or wrap for griddling at the end. So keep the quantity modest...
FifiP's picture
8th Apr, 2015
Very tasty, but a bit of a faff, so next time would just have it with salad & baby potatoes. Would definitely make again as the flavours were lovely. Think I'd try it barbecued too.
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