Lebanese-style chicken wrap with bulgur wheat

Marinated, griddled chicken thighs, lemon bulgur and a herby tomato salad turn these simple wraps into a satisfying snack or main course from Aaron Craze
By Aaron Craze
Lebanese-style chicken wrap with bulgur wheat
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes plus 1 hour marinating
  • Effort: easy


For the chicken

  • 6 skinless fillets chicken thighs
  • 1 tbsp olive oil
  • 1 cloves garlic, finely chopped
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano

For the bulgur wheat

  • 100 g bulgur wheat, covered in boiling water for 10 minutes, or until tender (or according to packet instructions), drained of any excess water
  • ½ cucumber, finely chopped
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • ¼ lemons, juice only

For the salad

  • 1 red onion, thinly sliced
  • 3 tomatoes, sliced
  • 1 tsp red wine vinegar
  • ½ lemons, juice only
  • handfuls parsley, chopped

To serve

  • 4 wraps or flatbreads, lightly warmed
  • 200 ml Greek-style yogurt
  • pinches paprika


1. For the chicken: mix all of the chicken ingredients together in a bowl then set aside to marinate for at least an hour.

2. Preheat a griddle pan over a medium-high heat. When the pan is hot, add the chicken strips to the pan and griddle for 3-4 minutes on each side, or until cooked through and charred in places. Set aside to rest for 3-4 minutes.

3. For the bulgur wheat: when the bulgur is tender, stir through all the other ingredients and season with salt and black pepper.

4. For the salad: mix all of the salad ingredients together in a bowl.

5. To serve, spread the wraps with yogurt and sprinkle with a little paprika. Scatter over the bulgur wheat and salad followed by the chicken. Roll up, cut in half and serve.

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