These za’atar grilled chicken wraps pair juicy, lemony chicken with cool yogurt sauce, crisp vegetables, and warm flatbread. The herb-and-sesame spice blend seasons the chicken quickly, while a hot grill adds a little char that makes each wrap especially satisfying.
Ingredients
- 1½ pounds boneless, skinless chicken thighs (about 4 pieces)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons za’atar, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- ¾ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- 1 tablespoon tahini
- 1 small garlic clove, finely grated or minced
- 1 tablespoon water, plus more as needed
- 4 large flatbreads or wraps, about 8 to 10 inches wide
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced tomato, or halved cherry tomatoes
- 1 cup shredded romaine lettuce
- ¼ small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley or mint (optional)
Instructions
- Season the chicken. In a bowl, combine the olive oil, 1½ tablespoons za’atar, lemon juice, lemon zest, salt, and pepper. Add the chicken and turn to coat. Cover and refrigerate for 20 minutes, or up to 8 hours. If you are short on time, you can grill it right away; avoid leaving raw chicken at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
- Make the sauce. Stir together the Greek yogurt, tahini, garlic, water, and remaining ½ tablespoon za’atar. Add a pinch of salt and a squeeze of lemon if you like. The sauce should be thick but easy to spread; stir in a little more water, about a teaspoon at a time, if needed. Refrigerate while you prepare the grill.
- Heat the grill. Preheat an outdoor grill to medium-high, about 400°F (200°C), and clean and lightly oil the grates. For a stovetop grill pan, heat it over medium-high until hot and oil it lightly. Keep a clean plate and clean tongs ready for the cooked chicken; do not reuse anything that touched raw chicken without washing it.
- Grill the chicken. Lift each thigh from the marinade, letting excess drip off, and lay it on the grill. Cook for about 5 to 7 minutes per side, depending on thickness, turning once. Chicken is safe when the thickest part reaches 165°F (74°C) on an instant-read thermometer. Check each piece; grilling time is only a guide. If the exterior browns before the center is cooked, move the chicken to a cooler part of the grill and continue cooking.
- Rest and slice. Transfer the cooked chicken to a clean plate and rest for 5 minutes so the juices settle. Slice across the grain into strips. If you want a stronger za’atar finish, sprinkle a little extra over the warm chicken.
- Warm the flatbreads. Place the flatbreads briefly on the grill, about 15 to 30 seconds per side, just until warm and flexible. Alternatively, warm them in a dry skillet or wrap them in foil and heat in a 300°F (150°C) oven for about 10 minutes. Keep them covered with a clean towel so they do not dry out.
- Fill and wrap. Spread each flatbread with yogurt sauce, leaving a border around the edges. Divide the lettuce, cucumber, tomato, onion, herbs, and sliced chicken among them. Fold the sides inward, then roll tightly from the bottom. Serve whole or cut in half. Add sauce at the table if you prefer a less saucy wrap.
Tips
- Choose a suitable za’atar. Blends vary in saltiness and tang. Taste yours before seasoning, and reduce the added salt if it is already salty. A pinch of sumac and sesame seeds can brighten a milder blend.
- Use thighs for a forgiving result. They stay juicy on the grill, but boneless, skinless chicken breasts also work. Pound thicker areas to an even thickness and check the temperature early to avoid drying them out.
- Keep the filling dry. Pat washed vegetables dry and remove watery tomato seeds if the flatbread is delicate. Too much moisture or sauce can make the wrap soggy and difficult to roll.
- Make assembly easier. Do not overfill. If a flatbread cracks, warm it a little longer or use two smaller tortillas per serving. For meal prep, store the components separately and assemble just before eating.
Serving Suggestions
Serve the wraps with extra yogurt sauce, lemon wedges, and a simple salad of chopped cucumber, tomato, parsley, and lemon. For a more filling meal, add hummus, roasted potatoes, or a bowl of lentil soup. Pickled turnips or a few olives provide a sharp, salty contrast to the creamy sauce. If serving a group, arrange the sliced chicken and toppings on a platter so everyone can build a wrap to taste.
Variations
Make it dairy-free: Use an unsweetened, thick plant-based yogurt and check that the flatbreads contain no dairy. For a nut-free sauce, omit tahini and thin the yogurt with lemon juice and water instead.
Change the protein: Use boneless chicken breasts, adjusting their thickness and cooking time, or grill firm tofu. For tofu, press it first, coat it in the same oil and za’atar mixture, and cook until browned and hot throughout.
Add a little heat: Stir harissa or chili flakes into the yogurt sauce, or serve them on the side. You can also add crumbled feta or chickpeas to the filling for a heartier wrap; reduce added salt if using salty feta.
Storage and Reheating
Refrigerate cooked chicken within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Store it in a covered container at 40°F (4°C) or below for up to 3 to 4 days. Keep the sauce in a separate covered container for up to 3 to 4 days, and store washed, thoroughly dried vegetables separately. Assembled wraps are best eaten promptly; lettuce and flatbread soften during storage.
Reheat chicken only in the portion you plan to eat. Warm it in a skillet over medium heat with a teaspoon of water, or microwave it covered in short intervals, stirring or turning as needed. Heat leftovers to 165°F (74°C), then assemble the wrap with fresh vegetables and sauce. Do not leave cooked chicken out for more than 2 hours, and avoid repeated reheating. Freeze plain cooked chicken, well wrapped, for up to 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating. Do not freeze assembled wraps or the yogurt sauce.
Frequently Asked Questions
What does za’atar taste like?
Za’atar is a Middle Eastern seasoning blend that commonly combines thyme or other herbs, sesame seeds, and sumac. Its flavor is savory, herbal, nutty, and lightly tangy. Ingredients and salt levels vary by brand and region.
Can I cook the chicken without an outdoor grill?
Yes. Use a hot grill pan or skillet over medium-high heat, working in batches so the chicken browns rather than steams. Cook until the thickest part reaches 165°F (74°C), then rest for 5 minutes. A broiler also works; place the chicken on a foil-lined pan and turn it once, watching closely for browning.
Can I marinate the chicken overnight?
You can marinate it for up to 8 hours in the refrigerator. The lemon juice gives the marinade some acidity, so much longer may affect the chicken’s texture. Keep raw chicken covered and refrigerated, and discard the used marinade rather than serving it as sauce.
How do I stop the wraps from falling apart?
Warm the flatbreads until flexible, leave a border at the edges, and avoid overfilling. Fold in both sides before rolling from the bottom. If you are packing them to go, wrap each one snugly in parchment or foil and keep wet ingredients separate when possible.
Can I prepare the components ahead?
Yes. Mix the sauce and slice the vegetables up to a day ahead, keeping them covered and refrigerated. You can also grill the chicken up to 3 to 4 days ahead. Store everything separately and assemble after reheating the chicken for the freshest texture.
Is the yogurt sauce safe to serve with the marinade?
The sauce in this recipe is made separately and never touches raw chicken. Do not use leftover marinade as a dip. If you intend to use a marinade as a sauce, it must be brought to a full boil first; making a fresh sauce is simpler and safer.