2 lb boneless chicken breasts and thighs, mixed and cut into small pieces
Salt, to taste
1 tsp black pepper
1 tbsp garlic powder
1 tsp onion powder
1 tbsp paprika
1 tsp ground sumac
1 tsp ground cumin
1-2 tsp red pepper flakes
2 tbsp whole-milk yogurt
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 cup shredded mozzarella
1 tsp parsley
Oil, for cooking
Onion-tomato salad
1 red onion, finely diced
1/2 cup diced tomato
1 tbsp finely chopped parsley
Salt, to taste
1/2 tsp black pepper
1/2 tsp sumac
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
Creamy garlic sauce
1/2 cup mayonnaise
1/4 cup sour cream
2 fresh garlic cloves, grated
1 tbsp lemon juice
Salt, to taste
1/2 tsp black pepper
1/2 tsp honey
To serve
Large flour tortillas
Extra creamy garlic sauce, for drizzling
Directions
Marinate the chicken: toss the chopped chicken with the salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice until well coated. Let it sit while you prep the rest.
Make the onion-tomato salad: combine the red onion, tomato and parsley with the salt, pepper, sumac, lemon juice and olive oil. Set aside.
Make the creamy garlic sauce: whisk together the mayonnaise, sour cream, grated garlic, lemon juice, salt, pepper and honey until smooth.
Cook the chicken in a little oil over high heat until browned and cooked through. Scatter the shredded mozzarella over the hot chicken and let it melt into it, then stir through the parsley.
Build the wraps: spread garlic sauce down the center of each tortilla, pile on the cheesy chicken and a spoonful of the onion-tomato salad, then drizzle with more garlic sauce. Fold into a tight wrap.
Crisp the wraps seam-side down in a dry or lightly oiled hot pan, turning, until golden and crunchy on both sides. Serve with extra garlic sauce.
Juicy spiced chicken made melty with mozzarella, bright onion-tomato salad and a creamy garlic sauce, all folded into a tortilla and pan-crisped. Caption gave the ingredients; method reconstructed from the video. Original by @iramsfoodstory, saved via eatinghealthygram on Instagram.
