Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup plain Greek yogurt
  • 3 tbsp lemon juice
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 cup mayonnaise
  • 3 cloves fresh garlic, grated
  • 1 tsp dried dill
  • 1 tsp vinegar
  • 4 large pita bread rounds
  • 1 cup shredded iceberg lettuce
  • 1/2 cup thinly sliced red onions
  • 1/2 cup pickled cucumbers
  • 1 tbsp high-smoke-point oil

Instructions:

  1. In a large bowl, combine the yogurt, lemon juice, cumin, paprika, turmeric, cinnamon, ginger, salt, and pepper. Toss the chicken thighs in this mixture until well coated. Let it sit for at least 15 minutes.
  2. Prepare the garlic sauce by whisking together the mayonnaise, grated garlic, dill, and vinegar in a small jar. Set aside.
  3. Heat a large cast-iron skillet over medium-high heat with 1 tablespoon of oil. Ensure the oil shimmers and barely smokes before adding the chicken.
  4. Place the thighs in the pan, leaving space between them. Cook for 6-8 minutes per side until deeply browned and charred.
  5. Transfer chicken to a cutting board and let it rest for 5 minutes. Slice thinly against the grain into 1/2-inch strips.
  6. Warm the pita bread in the same pan for 30 seconds per side until soft and pliable.
  7. Assemble the wraps by spreading a thick layer of garlic sauce on the pita, adding 1 cup shredded lettuce, 1/2 cup red onions, 1/2 cup pickled cucumbers, and the sliced chicken. Fold the sides and roll tightly to secure the layers.