Description
These Grilled Mint and Coriander Chicken Open Wraps combine tender, juicy marinated chicken breasts with a refreshing mint and coriander marinade, paired with a cool cucumber raita and fresh salad, all served on warm flatbreads. Perfect for a flavorful, light meal with vibrant, fresh ingredients and a hint of spice.
Ingredients
Chicken and Marinade
- 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
Raita Yogurt 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)
- 1 tbsp Extra Virgin Olive Oil
Salad
- 1/2 Cucumber
- 1/2 Red Onion
- 10 Cherry Tomatoes
- 1 tsp Fresh Mint Leaves
- Sea Salt and Black Pepper (to taste)
To Serve
- 4 Thick Flatbreads
- 4 Thick Lemon Slices
- Toasted Sunflower Seeds (optional)
- Toasted Pumpkin Seeds (optional)
Instructions
- Prepare Marinade: In a food processor, combine fresh mint leaves, fresh coriander leaves, deseeded red chili, minced garlic cloves, lemon zest, lemon juice, black pepper, fine sea salt, and 1 cup of Greek yogurt. Blend until smooth, then stir in 2 tablespoons of extra virgin olive oil to create the marinade.
- Marinate Chicken: Place the chicken breasts one at a time into a food bag or between clingfilm and pound with a rolling pin to flatten. Cut each breast in half, place in a large bowl, and pour the marinade over them. Mix well to coat thoroughly. Cover and refrigerate for at least 1 hour or up to overnight for best flavor.
- Prepare Cucumber for Raita: Slice the cucumber in half lengthwise and scoop out the seeds using a small spoon. Finely grate the cucumber halves and then squeeze out excess moisture by pressing with hands or using a clean cloth.
- Make Raita Yogurt Dip: In a bowl, combine 1 cup Greek yogurt, grated and drained cucumber, chopped mint leaves, lemon juice, white sugar, minced garlic, toasted cumin seeds, 1 tablespoon extra virgin olive oil, and a pinch of sea salt and black pepper. Mix well until smooth and chilled.
- Preheat Grill: Heat a grill or grill pan over medium-high heat, ensuring it is hot before cooking.
- Grill Chicken: Place the marinated chicken breasts on the grill and cook for 10-12 minutes, turning occasionally, until fully cooked through with visible grill marks and internal temperature reaches 165°F (74°C).
- Prepare Salad: Dice the cherry tomatoes and cucumber, finely slice the red onion, and chop fresh mint leaves. Toss all together in a bowl and season with sea salt and black pepper to taste.
- Rest the Chicken: Remove the chicken from the grill and let it rest for a few minutes to retain juices.
- Warm Flatbreads and Lemon: While chicken rests and the grill remains hot, quickly warm each flatbread on both sides on the grill. Lightly grill lemon slices on both sides until caramelized and fragrant.
- Assemble Wraps: Place warm flatbreads on individual plates, top with salad and grilled chicken pieces, sprinkle with toasted sunflower and pumpkin seeds if using, add grilled lemon slices on the side, and serve the cucumber raita yogurt dip alongside. Enjoy immediately for best freshness.
Notes
- Marinating the chicken overnight enhances flavor and tenderness but a minimum of 1 hour is sufficient.
- Squeezing out the moisture from the grated cucumber is important to prevent the raita from becoming watery.
- Adjust the level of chili to your spice preference by adding or removing seeds.
- Toasting the sunflower and pumpkin seeds adds a pleasant crunch and depth of flavor but can be omitted if unavailable.
- Use thick flatbreads sturdy enough to hold the fillings without tearing easily.
- Resting the grilled chicken after cooking ensures juicy results.
- Ensure grill or grill pan is preheated properly to get beautiful marks and caramelization.
