Spicy chicken kebab wraps

Smoky paprika and garlic perfumes juicy chicken to make a satisfying snack in this Jordanian-inspired recipe from John Gregory Smith
Spicy chicken kebab wraps
  • Rating:
  • Serves: 2
  • Cook Time: 12 minutes
  • Prep Time: 15 minutes plus 20 mins marinating
  • Effort: easy


For the marinade

  • large handful fresh thyme
  • 1/2 tsp smoked paprika
  • 1 tsp ground cumin seeds
  • 1 lemon, juice only
  • 2 cloves garlic, roughly chopped
  • 2 tbsp olive oil
  • 4 X 125 g chicken, thigh fillets

For the carrot salad

  • 2 large carrots, finely grated
  • 1 1/2 lemons, juice only
  • 1 red chilli, deseeded and finely chopped
  • 4 tbsp yogurt, or mayonnaise
  • handful mint, finely chopped

To serve

  • 1/2 lettuce, finely sliced
  • 4 small tortillas, wraps


1. For the marinade: pound all the ingredients in a pestle and mortar to a rough paste. Tip into a shallow dish, add the chicken, mix well and marinate for a minimum of 20 minutes or overnight if you have time.

2. Lift the chicken out of the marinade, and place on a grill pan. Brown the chicken under a hot grill for 5-6 minutes on each side until golden and cooked through, then set aside to cool and cut into slices.

3. For the salad: prepare the salad by mixing the carrot, two thirds of the lemon juice and the red chilli in a bowl. To make the dressing, mix the yoghurt, the remainder of the lemon juice, mint and plenty of seasoning.

4. Place a handful of lettuce on a tortilla wrap, then top with a few slices of chicken, the grated carrot and a drizzle of yoghurt, then fold and serve.

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