Crispy Chicken Shish Kebab Wraps with Garlic Yogurt Sauce Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, pat the cubes dry before marinating—this helps the sear. Also, don't move the chicken too soon in the skillet; let it develop a crust before flipping.

If you have time, marinate the chicken for at least 2 hours or overnight for deeper flavor.

When toasting the wraps, press down with a spatula to ensure even browning. If you're making a large batch, keep the toasted wraps warm in a low oven (200°F/95°C) while you finish the rest.

Serve with extra garlic yogurt sauce on the side for dipping—it's a must.

Variations

• Spicy Harissa Version: Add 1-2 tablespoons of harissa paste to the marinade for a smoky, spicy kick. Replace the sumac onions with pickled red onions for extra tang, and drizzle with a little harissa oil before serving.
• Grilled Chicken Version: Instead of searing in a skillet, thread the marinated chicken onto skewers and grill over medium-high heat for 8-10 minutes, turning occasionally, until charred and cooked through. Proceed with the wrap assembly and toasting as directed.
• Vegetarian Falafel Version: Replace the chicken with crispy falafel balls. Use the same garlic yogurt sauce and sumac onions. Toast the wraps until golden and serve with extra tahini sauce if desired.
• Lamb Shish Version: Swap the chicken for lamb cubes (leg or shoulder) and marinate with the same spices. Cook to an internal temperature of 145°F (63°C) for medium-rare, then let rest for 3 minutes before wrapping. Proceed with the recipe.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the garlic sauce separate to prevent sogginess.

Freezer

Assembled but untoasted wraps can be frozen for up to 2 months. Wrap each tightly in plastic wrap and store in a freezer bag.

Reheat

To reheat frozen wraps, thaw overnight in the refrigerator, then toast in a dry skillet or oven at 350°F (175°C) for 10 minutes until hot and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a dry skillet over medium heat for 2-3 minutes per side until hot and crispy again. The garlic yogurt sauce can be stored separately in a jar for up to 5 days.

The chicken can be marinated up to 24 hours in advance. The garlic yogurt sauce can be made 2-3 days ahead. Assemble the wraps just before toasting to keep the flatbread from becoming soggy. You can also cook the chicken ahead and reheat it gently before assembling.

Serving ideas

Serve the wraps whole or sliced in half diagonally, with extra garlic yogurt sauce for dipping. They are perfect for a weeknight dinner, a casual gathering, or a game-day spread. Pair with a simple green salad or roasted vegetables for a complete meal.

The wraps are best enjoyed warm, right off the griddle, when the flatbread is at its crispiest.

If serving a crowd, cut them into smaller pieces and arrange on a platter with toothpicks for easy grabbing. The combination of charred chicken, tangy pickles, and creamy sauce is sure to be a hit.

Frequently asked questions

Recipe card

Crispy Chicken Shish Kebab Wraps with Garlic Yogurt Sauce

Prep 20 minCook 25 minTotal 45 minServes 6

Ingredients

• 2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp red pepper paste
• 1 tbsp ground sumac
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 6 large flatbreads (such as lavash or tortillas)
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1 cup dill pickles, sliced
• 1 cup sumac onions (thinly sliced red onion tossed with sumac and a pinch of salt)

Instructions

1. In a large bowl, combine the Greek yogurt, lemon juice, red pepper paste, sumac, coriander, cumin, smoked paprika, olive oil, and minced garlic. Whisk until smooth. Add the cubed chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. In a small bowl, stir together the Greek yogurt, minced garlic, lemon juice, and salt. Cover and refrigerate until ready to use.
3. Heat a large cast iron skillet over high heat until smoking hot. Add the marinated chicken cubes in a single layer (work in batches if needed). Sear without moving for 3-4 minutes until deeply charred on one side. Flip and continue cooking for another 3-4 minutes, until the chicken is cooked through and crispy on the edges.
4. Insert an instant-read thermometer into the thickest piece of chicken. The internal temperature should read at least 165°F (74°C). If not, continue cooking for another minute or two and check again.
5. Lay a flatbread on a clean work surface. Spread a generous spoonful of garlic yogurt sauce down the center. Top with a portion of the charred chicken, a few slices of dill pickles, and a spoonful of sumac onions. Fold in the sides and roll tightly, like a burrito.
6. Heat a griddle or large skillet over medium-high heat. Place the wraps seam-side down and press gently with a spatula. Toast for 2-3 minutes per side, until golden brown and crispy on the outside.
7. Remove the wraps from the griddle and let them rest for 2 minutes. This allows the filling to set slightly. Slice each wrap in half diagonally and serve with extra garlic yogurt sauce for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.