lottie last edited by
2lbs chicken thighs, trim excess fat off
1 large clove garlic, crushed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamon
1 teaspoon ground cayenne pepper
2 teaspoons smoked paprika
2 teaspoons salt
2 tablespoons lemon juice
3 tablespoons olive oil
1 cup whole milk probiotic rich yogurt
1 clove garlic, crushed
1 tsp cumin
1/2 lemon, juiced
Salt and pepper
Flat bread, pitas, tortilla shells or Romaine Lettuce leaves
Red Onion, sliced *marinated onions are even better
Combine the marinade in a Ziploc bag, squish it around real good to mix up the spices. Then add your chicken. Be sure to coat the chicken really well. Place in the fridge for 12-24 hours. The longer you marinade it the better. Be sure to mix up the bag a few times to ensure the chicken pieces get slathered in marinade.
Combine all of the dressing ingredients in a small bowl, cover and place in the fridge.
Heat grill/BBQ (or cook in fry pan on stove) on medium heat. Lightly oil your pan or grill. Place the chicken on the grill, cooking each side for 3-4 minutes. You'll want a light char on each side.
Remove the chicken from the grill, cover loosely with foil, and let it rest for about 5 minutes. During this time, slice up your veggies, get your choice of wrap and sauce out.
1.) Slice chicken pieces into smaller chunks.
2.) Smear the inside of your wrap with dressing.
3.) Add chicken to wrap.
4.) Top with your veggies.