Grilled Mint and Coriander Chicken Open Wraps
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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Servings: 4
Calories: 557kcal
Ingredients
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