Aleppo Chicken Wrap with Tahini Yogurt Dressing & Cucumber Radish Slaw

Smoky, fruity Aleppo pepper-marinated chicken wrapped in warm flatbread with a creamy tahini yogurt dressing and a crisp cucumber radish slaw.

Aleppo Chicken Wrap with Tahini Yogurt Dressing & Cucumber Radish Slaw

Servings: 4

Ingredients:

600 grams chicken thighs (boneless, skinless)

2 tablespoons Zest & Zing Aleppo pepper flakes

2 tablespoons olive oil

2 garlic cloves, minced

1 lemon, juiced

1 teaspoons salt

4 large flatbreads

150 milliliters Greek yogurt

2 tablespoons Zest & Zing tahini

1 cucumber, thinly sliced

5 radishes, thinly sliced

1 tablespoons white wine vinegar

Preparation:

Marinate: Mix 2 tablespoons Aleppo pepper flakes, 2 tablespoons olive oil, 2 garlic cloves, minced, 1 lemon, juiced and 1 teaspoons salt. Add 600 grams chicken thighs (boneless, skinless), coat well and marinate 30 minutes 

Mix Dressing: Whisk 150 milliliters Greek yogurt, 2 tablespoons tahini, lemon juice and salt until smooth.

Make Slaw: Toss 1 cucumber, thinly sliced and 5 radishes, thinly sliced with 1 tablespoons white wine vinegar and a pinch of salt.

Cook Chicken: Cook chicken 5–12 minutes each side. Rest 5 mins then slice.

Wrap & Serve: Spread dressing on 4 large flatbreads, add chicken and slaw. Sprinkle Aleppo flakes on top and wrap.