Crispy Chicken Shish Kebab Wraps with Garlic Yogurt Sauce

This crispy chicken shish kebab wrap brings the char of a kebab and the crunch of a toasted wrap together in one hand-held meal. Cubes of chicken breast marinate in a spiced yogurt blend, then sear in a hot skillet until deeply charred and juicy.

Wrapped in flatbread with garlic yogurt sauce, pickles, and sumac onions, then pressed on the griddle until crunchy, every bite is a mix of textures and bold Mediterranean flavors.

The secret to this wrap is the double-cooking method: first, the chicken gets a hard sear in a cast iron skillet to create those crispy, charred edges; second, the assembled wrap goes back on the griddle to toast until the flatbread shatters with a satisfying crunch.

The marinade does double duty—tenderizing the chicken and building layers of flavor with sumac, cumin, and smoked paprika. The garlic yogurt sauce adds a cool, creamy counterpoint, while the pickles and sumac onions bring brightness and tang.

Ingredients

Why this recipe works

The yogurt marinade is the key to juicy, tender chicken. The lactic acid in the yogurt gently breaks down the proteins, keeping the chicken moist even when seared at high heat. The sugar in the yogurt also promotes browning, giving the chicken those deep, charred spots that taste like they came off a grill.

Toasting the assembled wrap is what sets this apart from a cold wrap. The direct heat crisps the flatbread, creating a contrast between the crunchy exterior and the soft, saucy interior. This also warms the fillings, melding the flavors together. The result is a wrap that is satisfying from the first bite to the last.

Notes and substitutions

Choose boneless, skinless chicken breasts for even cooking and easy cubing. If using chicken thighs, they will be more forgiving and even juicier.

Red pepper paste adds a subtle sweetness and heat; if unavailable, substitute tomato paste mixed with a pinch of red pepper flakes. Sumac is a tangy, lemony spice that is essential to the flavor profile—do not skip it.

Use a large cast iron skillet for the best sear. It retains heat well and creates a nice crust. If you don't have one, a heavy stainless steel skillet works too.

For the flatbread, look for lavash or large flour tortillas that are pliable. If using pita, you may need to warm them first to make them easier to roll.

• red pepper paste: 1 tbsp tomato paste mixed with 1/2 tsp red pepper flakes
• Greek yogurt: Plain whole-milk yogurt or labneh
• flatbreads: Flour tortillas or pita bread
• dill pickles: Sliced cucumber pickles or pickled peppers

Equipment

• Large bowl
• Cast iron skillet
• Tongs
• Cutting board
• Chef's knife
• Griddle or large skillet for toasting wraps