Grilled Lemon Chicken Flatbread Wraps

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ¼ lb or 567g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemon zest

  1 lemon or 4g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  2 dash or 0.2g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander leaf

  Spices, dried

  ¼ tsp or 0.1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Pita bread

  White, enriched

  4 pita, large or 240g

• Arugula

  Raw

  1 cup or 20g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Mayonnaise

  Regular, with salt

  ½ cup or 110g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tahini

  Dips and Spreads - Wegmans

  1 tblsp or 15g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Lemon juice

  Raw

  ½ tsp or 3g

Directions

1. Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
2. Using 4 bamboo skewers (you can soak these in water first to prevent burning), skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
3. While the chicken marinates, prep the garlic sauce by adding all the ingredients to a medium-size bowl, and whisking together until completely smooth and creamy; set aside, or keep in the fridge, covered. (I like to put mine in a plastic squeeze bottle, and keep any leftovers in the fridge to use for other sandwiches, or as a tasty condiment.)
4. When ready to grill, place a grill pan over medium-high heat (you can certainly use your outdoor grill, as well), and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
5. To assemble, add a little drizzle of the spicy garlic sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the spicy garlic sauce, and fold the sides towards the middle to form a "wrap" (you can even use some parchment paper or foil to hold it all together, if you'd like).
6. Recipe by: Ingrid Beer (source: https://thecozyapron.com/grilled-lemon-chicken-flatbread-wraps/)