By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
569 cal · 52 min
Lebanese Chicken Wraps
Recipe GLPRcb663867496e53
Tender marinated chicken wrapped in flatbread with Greek yogurt, fresh vegetables, and toasted pine nuts. This Mediterranean-inspired dish features chicken breast pounded thin and seasoned with warm spices like allspice, then cooked until golden and served in soft wraps with crisp vegetables and herbs.
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Ingredients
4 boneless, skinless chicken breast fillets
200g Greek yogurt
1 lemon, juice and zest
1 teaspoon ground allspice
2 teaspoons olive oil
2 garlic cloves, crushed
25g pine nuts, toasted
small bunch fresh parsley, finely chopped
2 medium tomatoes, diced
½ cucumber, diced
4 large tortilla wraps or flatbreads
mixed salad, to serve
Directions
Place each chicken breast between two sheets of baking parchment paper. Using a rolling pin or meat mallet, gently pound the chicken to an even thickness of about ½ inch.
In a large mixing bowl, combine half the Greek yogurt with half the lemon juice, lemon zest, ground allspice, olive oil, crushed garlic, and a pinch of salt. Stir until well blended.
Add the flattened chicken breasts to the yogurt mixture and toss to coat evenly, ensuring all pieces are well covered. Cover the bowl and refrigerate for 30 minutes to allow the flavors to develop.
Heat a griddle pan or skillet over medium-high heat. Working in batches if necessary, cook the marinated chicken for 5–6 minutes on each side, until the internal temperature reaches 165°F and the chicken is cooked through. Transfer cooked chicken to a cutting board and let it rest for a few minutes, then slice into strips.
Warm the tortilla wraps or flatbreads. Spread the remaining Greek yogurt evenly across the inside of each wrap.
Layer the toasted pine nuts, sliced cooked chicken, chopped parsley, diced tomatoes, and diced cucumber onto each wrap. Drizzle the remaining lemon juice over the filling.
Roll each wrap tightly, tucking in the sides as you go. Return the rolled wraps to the griddle pan for 30 seconds on each side to lightly toast.
Serve the warm wraps immediately with a side of fresh mixed salad.
Comments
Pine nuts are the real roadblock here—Harris Teeter and Food Lion carry them sporadically and at $12–15 per small container, pushing the cost per serving to around $6–7, mostly on the nuts alone; almonds or walnuts cut that to $4 per serving and are always in stock. The 52-minute stated time is honest if you're not pounding the chicken thin, but expect 10 extra minutes if you are. The recipe is weeknight-friendly, requires minimal active attention, and reheats well in a low oven. North Carolina-grown lemon is a rarity, so plan for grocery-store lemons year-round, which is a minor sourness drawback in winter months.
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