Simple and Quick Greek and Indian Inspired Wraps | Next Level Kitchen

Nyesha’s Chicken Gyro
Makes 2 servings

INGREDIENTS
Yogurt Marinated Chicken
8 ounces greek yogurt
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 large garlic cloves, grated
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon dried oregano
1 pound boneless, skinless chicken thighs

Lemon Tahini Vinaigrette
¼ cup tahini
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1-2 tablespoons water

Chickpea Salad
1 15-ounce can chickpeas, drained
1 small red onion, thinly sliced
2 Persian cucumbers, sliced
2 vine-ripe tomatoes, sliced
2 tablespoons torn parsley leaves
1 tablespoon torn mint leaves
1 tablespoons dill fronds

Assembly
2 pieces pita
2 tablespoons chopped parsley
1 tablespoon chopped mint
1 tablespoon dill fronds
Olive oil

PROCEDURE
1. Marinate the chicken: In a mixing bowl combine the yogurt, olive oil, lemon juice, garlic, salt, and dried oregano. Add the chicken thighs and toss to coat completely. Refrigerate the chicken and let marinate for at least 1 hour and up to overnight.

2. Heat a grill pan over high heat and grill the marinated chicken thighs until charred and cooked through.

3. Make the chickpea salad: In a large mixing bowl, whisk together the tahini, lemon juice, olive oil, salt and pepper. Whisk in a little bit of water until the vinaigrette reaches your desired consistency. To the bowl, add the chickpeas, red onion, cucumbers, tomatoes, parsley, mint and dill and toss together.

4. Build the pita: Place the pita on the hot grill or open flame to char. Dice the chicken, season with salt and divide between the two pitas. Sprinkle the chicken with parsley, mint and dill and drizzle with olive oil. Top the pitas with the chickpea salad.

Richard’s Chicken Tikka Wrap
Makes 2 Servings

INGREDIENTS
Chicken Tikka
8 ounces greek yogurt
¼ cup masala paste
¼ cup cream of coconut
3 large cloves garlic, grated
1 pound thin cut, boneless, skinless chicken breast
Kosher salt
Freshly ground black pepper

Pickled Red Onion
¼ cup red wine vinegar
1 tablespoon honey
2 teaspoons black peppercorns
1 teaspoon kosher salt
1 teaspoon coriander seeds
2 bay Leaves
1 red onion, sliced

Cauliflower
2 tablespoons olive oil
8 ounces cauliflower florets
1 tablespoon Madras curry powder

Chickpea Salad
¼ cup tikka marinade
1 15-ounce can chickpeas
2 tablespoons chopped cilantro
1 tablespoon freshly squeezed lime juice
Kosher salt

Assembly
2 pieces roti
1 head romaine, shredded
¼ cup chopped cilantro
1 lime

PROCEDURE
1. Marinate the chicken: In a mixing bowl, combine the greek yogurt, masala paste, cream of coconut, and garlic. Reserve ¼ cup of marinade and set aside. Season the chicken with salt and pepper and place into the marinade. Let the chicken marinade for at least 1 hour and up to overnight.

2. Heat a grill pan over high heat and grill the marinated chicken until charred and cooked through.

3. Make the pickled onion: In a large mixing bowl whisk together the vinegar, honey, peppercorns, salt, coriander seeds and bay leaves. Add the onions and toss to combine.

4. Cook the cauliflower: In a medium skillet over medium-high heat, add the oil. Once the oil is shimmering, add the cauliflower and curry powder. Cook until tender and caramelized.

5. Make the chickpea salad: In a medium mixing bowl, toss together the reserved marinade, chickpeas, cilantro, lime juice and salt.

6. Build the roti: Place the roti on the hot grill or open flame to char. Lay the shredded lettuce and cilantro across the roti. Dice the chicken, season with salt and divide between the two rotis. Squeeze fresh lime juice over the chicken and top with the cauliflower, chickpea salad, and pickled red onions.