Name: Grilled Mint and Coriander Chicken Open Wraps Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 50 min
Cuisine: Mediterranean
Ingredients: 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; 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); 1 tbsp Extra Virgin Olive Oil; 1/2 Cucumber; 1/2 Red Onion; 10 Cherry Tomatoes; 1 tsp Fresh Mint Leaves; Sea Salt and Black Pepper (to taste); 4 Thick Flatbreads; 4 Thick Lemon Slices; Toasted Sunflower Seeds (optional); Toasted Pumpkin Seeds (optional)

Jump to Recipe· 4.1 from 78 reviews

The Grilled Mint and Coriander Chicken Open Wraps Recipe is a vibrant and fresh take on classic grilled chicken, bursting with herby goodness from mint and coriander, a zesty kick of lemon, and a cool, creamy raita to balance every bite. This dish perfectly blends smoky, aromatic grilled chicken with crunchy veggies and soft flatbreads, creating a wrap that's as delightful to eat as it is to look at. If you’re looking for a meal that’s both wholesome and packed with lively flavors, this is one recipe you’re going to want to keep close to your heart.

Ingredients You'll Need

A bright salad is shown inside a white bowl with a blue rim, placed on a white marbled surface. The salad has three main layers: at the bottom, there are fresh green cucumber cubes with smooth skin; the middle layer is made of shiny red tomato pieces scattered evenly; and on top, thin purple onion slices curl in loose rings. A woman's right hand holds a white spoon on the left side of the bowl, and her left hand steady the bowl from the right, both hands with red nail polish. The scene is well lit, highlighting the natural colors of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a vital role in building the layers of flavor and texture that make these wraps truly special. From fresh herbs that brighten the dish to creamy yogurt that adds a cooling touch, each component is simple yet essential.

Chicken Breasts: The star protein, tenderized for quick, even grilling and easy eating.

Fresh Mint Leaves: Adds a refreshing, cooling aroma that complements the spices beautifully.
Fresh Coriander Leaves: Provides a citrusy, green note that lifts the marinade and salad.
Red Chilli: Brings subtle heat—deseeded for mild spice or kept for a bolder kick.

Garlic Cloves: Minced to infuse the marinade and yogurt dip with a punchy savoriness.
Lemon Zest and Juice: The bright acidity that cuts through the richness and adds zing.
Extra Virgin Olive Oil: Ensures juicy, grilled chicken with a smooth mouthfeel.

Black Pepper and Fine Sea Salt: Essential for seasoning and enhancing all flavors.
Greek Yogurt: Dual purpose—for tenderizing the chicken and crafting a creamy raita dip.
Cucumber: Adds crisp freshness in the raita and salad components.

White Sugar: Balances the tartness of lemon and yogurt in the raita.
Toasted Cumin Seeds: Offers a warm, nutty toastiness that deepens the dip’s flavor.
Red Onion and Cherry Tomatoes: Provide vibrant color, crunch, and a touch of sweetness for the salad.

Thick Flatbreads: The perfect sturdy base to hold those open wraps together.
Lemon Slices: Grilled for an extra smoky citrus twist served alongside.
Toasted Sunflower and Pumpkin Seeds (optional): Add crunch and nutty flavor as a fun finishing touch.

How to Make Grilled Mint and Coriander Chicken Open Wraps Recipe

Step 1: Prepare the Marinade

Start by blending fresh mint, coriander, red chili without seeds, garlic, lemon zest and juice, black pepper, sea salt, and a cup of Greek yogurt to a smooth paste. Stir in your olive oil last to keep it luscious and smooth. This marinade is where the magic begins — it infuses the chicken with vibrant herbaceous flavors and tenderizes the meat for the ultimate juicy bite.

Step 2: Flatten and Marinate the Chicken

Tenderize each chicken breast by pounding gently between clingfilm or placing in a bag. Halve each breast for a perfect size and coat them thoroughly in the marinade. Letting the chicken rest in this herby mix for at least an hour, or better yet overnight, ensures every morsel soaks in those beautiful layers of flavor.

Step 3: Make the Raita Yogurt Dip

While the chicken marinates, prep the cooling raita. Scoop out cucumber seeds, grate, and squeeze excess moisture. Mix this with Greek yogurt, chopped mint, lemon juice, sugar, garlic, toasted cumin, salt, and pepper. This creamy, tangy dip will provide a perfect cool contrast to the charred chicken’s smoky notes.

Step 4: Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Cook each chicken piece for 10 to 12 minutes, turning until beautifully charred with lovely grill marks and cooked through. The aroma filling your kitchen at this point is absolutely irresistible!

Step 5: Prepare the Fresh Salad

Dice the cherry tomatoes and cucumber, thinly slice the red onion, and finely chop mint. Toss these in a bowl and season simply with salt and black pepper. This fresh, crisp salad adds a much-needed brightness and crunch to the open wraps.

Step 6: Warm the Flatbreads and Grill Lemon Slices

While the chicken rests, lightly warm the flatbreads on the grill until soft and pliable, perfect for layering. Grill lemon slices briefly on both sides to bring out a caramelized sweetness and add a smoky citrus burst to your serving plate.

Step 7: Assemble Your Grilled Mint and Coriander Chicken Open Wraps Recipe

Lay the warmed flatbreads down, spoon on a generous helping of the salad, place the tender grilled chicken on top, and sprinkle with toasted sunflower or pumpkin seeds if you’re feeling adventurous. Serve alongside your zesty raita dip and grilled lemon slices for a plate that’s bursting with color and flavor.

How to Serve Grilled Mint and Coriander Chicken Open Wraps Recipe

A white plate sits on a white marbled surface with a light green patterned napkin under a fork on its left side and a spoon on the right outside the plate. On the plate, there is one round flatbread in the bottom layer with a mix of red cherry tomatoes, green cucumber, and light purple onion pieces on the left side. On top of the salad, there is a grilled piece of chicken with dark grill marks in the center right, topped with a round grilled lemon slice that is yellow and brown with charred edges. A dollop of white sauce is on the upper left part of the chicken, and scattered pumpkin seeds are spread on the flatbread around the food. In the background, there are small bowls with salad and pumpkin seeds, a red chili pepper and a bunch of green herbs placed on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh mint leaves and additional toasted seeds make fantastic garnishes, lending extra texture and pops of herbal brightness to each bite. You can even add a drizzle of extra virgin olive oil or a sprinkle of lemon zest for an elegant finishing touch.

Side Dishes

Pair this wrap with simple, fresh sides like a green salad, lemony quinoa, or even crispy roasted potatoes. Each offers a unique texture and flavor counterpoint that complements the vibrancy of the grilled chicken wraps perfectly.

Creative Ways to Present

Turn these wraps into stunning individual platters by serving open-faced on a rustic wooden board with small bowls of the raita and salad on the side. Alternatively, wrap them loosely in parchment paper for a charming picnic-style meal that’s as portable as it is delicious.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep salad and raita separate to preserve freshness and vibrant textures.

Freezing

Grilled chicken pieces freeze well for up to three months when wrapped tightly. Defrost overnight in the fridge before reheating gently on a grill or stovetop.

Reheating

To keep the chicken juicy, reheat it slowly on medium heat, covering loosely with foil. Warm the flatbreads separately in a skillet or oven to avoid sogginess.

FAQs

Can I use other herbs instead of mint and coriander?

While mint and coriander are key to achieving the fresh, zesty character of this recipe, you can experiment with basil or parsley for a different twist, though it won’t have the exact same bright flavor profile.

Is it possible to make this recipe gluten-free?

Absolutely! Simply substitute thick flatbreads with gluten-free wraps or large lettuce leaves to keep it light and gluten-free without compromising taste.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully for this recipe and will be even juicier. Just adjust the grilling time accordingly and ensure they’re cooked through.

How spicy is the red chili in this recipe?

Removing the seeds keeps the chili mild, but if you prefer more heat, leave some seeds in or add extra chili to the marinade for a spicier kick.

What can I do if I don’t have a grill or grill pan?

No grill? No problem! You can use a regular frying pan or bake the chicken in the oven at a high temperature to get a similar charred effect. Just watch carefully to avoid overcooking.

Final Thoughts

This Grilled Mint and Coriander Chicken Open Wraps Recipe is one of those meals that feels like a celebration with every bite—fresh, flavorful, and wonderfully satisfying. Whether you’re cooking for family, friends, or simply treating yourself, this recipe brings zest, texture, and a whole lot of joy to your table. I hope you fall in love with it just like I did!

Grilled Mint and Coriander Chicken Open Wraps Recipe

Ingredients You'll Need