Grilled Mint and Coriander Chicken Open Wraps

Equipment Needed:

• Food Processor: For speed and efficiency, it’s easiest to make the yoghurt marinade using a food processor. However you can also dice up the ingredients with a sharp knife and mix everything together by hand in a large bowl and spatula.
• Large Mixing Bowl: Use a bowl big enough to fit the chicken and marinade.
• Grill or Grill Pan: A grill pan or BBQ gives these mint and coriander chicken breasts that classic sear pattern. However, you can use a frying pan too. If you’re using a grill, make sure it is clean and well oiled to prevent the chicken from sticking.
• Grater: For the lemon zest and cucumber.
• Medium Mixing Bowl: For the yoghurt marinade. You’ll also need a small spoon to mix it all together.
• Plastic Food Bag and Rolling Pin/Meat Tenderizer: To flatten the chicken breasts.
• Sharp Knife and Chopping Board: To chop the herbs, chilli and garlic, salad ingredients and to slice the chicken.

Ingredients:

• Chicken Breasts: We are using skinless, boneless chicken breasts for this recipe.
• Fresh Mint: A refreshing addition to both the marinade, Greek salad and yoghurt dip, giving the chicken a summery vibe.
• Fresh Coriander: We use just the coriander leaves (cilantro) in this recipe. But, you can also save and freeze the stalks to prevent wastage. Coriander stalks are good for flavouring other recipes like this Turkey Chilli Con Carne.
• Red Chilli: Remove the seeds for less heat if you’re feeding the family with this recipe. If you like things spicy you can leave them in or adjust the amount to suit your tastes.
• Garlic: Fresh garlic goes particularly well with the lemon and herb flavours.
• Lemon Zest, Lemon Juice and Lemon Slices: For best results juice your lemon at room temperature and be sure to use an unwaxed lemon for the zest. We serve the dish with grilled lemon slices as an optional extra to squeeze over the meal for added flavour.
• Whole Cumin Seeds: Be sure to toast them and give them a brief pound with a pestle and mortar to really release the flavours.
• Extra Virgin Olive Oil: Adds a richness to the marinade.
• Black Pepper and Fine Sea Salt: Season to taste.
• Greek Yoghurt: Full-fat Authentic Greek yoghurt works best for this recipe giving your chicken plenty of flavour.
• Cucumber: When making the Raita dip Scoop out the seeds in the middle before grating and make sure to squeeze as much liquid as you can from the cucumber before adding to the rest of the dip ingredients.
• White Sugar: We add a little white sugar to balance the acidity in the dip. You can leave it out though if you prefer.
• Red Onion, Cherry Tomatoes, Cucumber and Mint: We use these ingredients to make a simple red onion salad that pairs really well with the open wraps.
• Flatbreads: We use thick, fluffy flatbreads to serve the mint and coriander chicken on as an open chicken wrap.
• Pumpkin and Sunflower Seeds: Toast them in a grill pan or on a baking tray in the oven for a crunchy addition.

Ingredient Substitutions:

Wondering if you can substitute an ingredient? Here, I will tell you if that’s possible.

Substitutions

• Chicken Breasts: Use skinless, boneless chicken thighs instead if you wish.
• Fresh Mint Leaves: Substitute with dried mint but be aware dried mint is more concentrated in flavour, so use less.
• Fresh Coriander Leaves: Use dried coriander (cilantro) leaves instead. Same rules apply as the mint, use less due to its concentrated flavours.
• Red Chilli: Replace with jalapenos, green chillies, chilli powder or omit if you prefer less heat.
• Garlic Cloves: Use garlic powder or granulated garlic as an alternative.
• Lemon : Use lime for a different citrus flavour.
• Extra Virgin Olive Oil: You can use regular olive oil.
• Greek Yoghurt: Substitute with plain yogurt or Greek-Style Yoghurt. However the texture will be a little thinner and different to Authentic Greek Yoghurt.
• Flatbreads: You can use pitta bread, naan or even thin flour tortillas.

Storage

I don’t recommend storing the open chicken wraps when assembled as the flatbreads will become soggy. However, you can store the components separately as follows:

Storing Cooked Chicken

• Fridge: Store cooked mint and coriander chicken in an airtight container in the fridge for up to 3 days. Allow them to cool to room temperature before transferring to the container to prevent condensation.
• Reheat: Reheat cooked chicken in a preheated oven at 180°C (350°F) for about 10-15 minutes or until heated through. Alternatively, reheat in a grill pan over medium heat for about 5-7 minutes, turning occasionally.

Storing the Yogurt Dip

• Fridge: Store the yogurt dip in an airtight container in the fridge for up to 3 days. Stir well before serving, as some separation may occur. If you wish to make it ahead, leave out the cucumber and add before serving for best results.
• This yoghurt dip does not freeze well.

Storing the salad

• Fridge: The salad can be stored in an airtight container for 2 days.

Freezing the Chicken before cooking

• Marinated Chicken: Freeze the marinated chicken (without the yogurt added) in a freezer-safe bag or container for up to 3 months. Make sure to remove as much air as possible to prevent freezer burn. Defrost the chicken in the fridge overnight before adding the yoghurt about an hour before cooking.

Grilled Mint and Coriander Chicken Open Wraps

5 from 3 votes

A fresh and minty dish. These mint and coriander chicken breasts are grilled and served on an open wrap with homemade garlic raita, Greek salad and a sprinkling of toasted seeds.

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Course: Main Course

Cuisine: Mediterranean

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Marinating Time: 1 hour hour

Total Time: 1 hour hour 50 minutes minutes

Servings: 4

Calories: 557kcal

Author: Rebecca Foxley

Ingredients

  

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For The Marinated Chicken

• ▢ 4 Chicken Breasts
• ▢ 3 tbsp Fresh Mint Leaves, finely chopped
• ▢ 4 tbsp Fresh Coriander Leaves, finely chopped
• ▢ 1 Red Chilli, deseeded
• ▢ 2 Cloves Garlic, minced
• ▢ 1 tbsp Lemon Zest
• ▢ 2 tbsp Lemon Juice
• ▢ 2 tbsp Extra Virgin Olive Oil
• ▢ 1 tsp Black Pepper
• ▢ 1 tsp Fine Sea Salt
• ▢ 1 Cup Greek Yoghurt

For The Raita Dip

• ▢ 1 Cup Greek Yoghurt
• ▢ 1/2 Cucumber
• ▢ 1 tbsp Mint Leaves, finely chopped
• ▢ 1 tsp Lemon Juice
• ▢ 1 tsp White Sugar
• ▢ 1 Clove Garlic, minced
• ▢ 0.25 tsp Toasted Cumin Seeds
• ▢ Sea Salt and Black Pepper , to taste

For The Salad

• ▢ 1/2 Cucumber
• ▢ 1/2 Red Onion
• ▢ 10 Cherry Tomatoes
• ▢ 1 tsp Fresh Mint Leaves
• ▢ Sea Salt and Black Pepper, to taste

For Everything Else

• ▢ 4 Thick Flatbreads
• ▢ 4 Thick Lemon Slices
• ▢ Toasted Sunflower Seeds, optional
• ▢ Toasted Pumpkin Seeds, optional

Instructions

• ▢
  In a food processor, combine the fresh mint leaves, fresh coriander leaves, red chili (with the seeds removed for less heat), garlic cloves, lemon zest, lemon juice, black pepper, sea salt, and 1 cup of Greek yogurt. Blend until smooth, then stir in the extra virgin olive oil.
• ▢
  Place the chicken breasts one at a time into a food bag or between pieces of clingfilm (plastic wrap) and pound with a rolling pin to flatten. Cut each breast in half then place in a large bowl and pour the marinade over them. Mix well to coat the chicken thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for best results.
• ▢
  Prepare the raita yogurt dip. Slice the cucumber in half and scoop out the seeds in the middle using a small spoon.
• ▢
  Finely grate the cucumber, then squeeze out excess moisture.
• ▢
  In a bowl, combine 1 cup of Greek yogurt, the grated cucumber, chopped mint leaves, lemon juice, white sugar, minced garlic, toasted cumin seeds, extra virgin olive oil and a pinch of sea salt and black pepper. Mix well.
• ▢
  Preheat a grill or grill pan over medium-high heat. Cook the chicken breasts for 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
• ▢
  For the salad, dice the tomatoes and cucumber, finely slice the onion and chop the mint leaves. Toss everything in a bowl and season with salt and pepper.
• ▢
  Remove the chicken breasts from the grill and let them rest for a few minutes.
• ▢
  While the chicken is resting and the grill is hot, quickly warm the flatbreads on each side before placing on individual plate. Lightly grill the lemon slices on both sides and add to the plate.
• ▢
  Top the flatbreads with the salad and chicken, sprinkle with the toasted seeds and serve with the yogurt dip on the side. Serve immediately.

Recipe Notes

For ‘Prep Ahead Tips,’ ‘Smart Shortcuts,’ and ‘Mastering This Recipe’ guidance, visit the full recipe post!

• You can freeze the chicken in the marinade (without the yoghurt) for 3 months.
• Be sure to flatten the chicken breasts to the same thickness for even cooking. 
• Store the components of the wrap separately, otherwise the bread will turn soggy. 
• For the best flavour, allow the chicken to marinade overnight. 

Nutrition Estimate

Calories: 557kcal | Carbohydrates: 36g | Protein: 65g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 1163mg | Potassium: 1195mg | Fiber: 3g | Sugar: 8g | Vitamin A: 749IU | Vitamin C: 40mg | Calcium: 221mg | Iron: 2mg