Spiced Lemon Chicken Wraps

I can’t describe myself as a vegetarian but by and large I steer away from meat when I think about what to prepare for our supper. Every now and then however I go through periods of eating meat more regularly. One of our family favourites is roast chicken, free range from my local farm, it’s so hard to beat.

This particular recipe is great to feed a crowd, summer or winter, real communal food.  The thighs are marinated in yogurt and spices and cooked with slices of lemon.  I like to serve it with a red cabbage slaw and a healthy dollop of Greek style yogurt.  I have cooked this on the barbecue in the summer months, I just marinate it overnight to maximise on flavour as you obviously cant cook it in the yogurt.

You can find the yogurt flatbreads recipe here

Print Recipe

Spiced Lemon Chicken Wraps

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dinner

Servings: 4 people

Ingredients

• 8 Boneless chicken thighs
• 200 g Greek style yogurt
• 1 level tsp Cinnamon
• 1/2 tsp Cardamom, freshly ground
• 1/2 tsp Freshly ground black pepper
• 1 small onion
• 1 1/2 Lemons, zest of half
• 2 cloves Garlic

Red Cabbage Slaw

• 1/2 medium Red cabbage
• 1 small Red onion
• 100 g Kale
• 1 Red chilli
• 1 small bunch Fresh mint
• 6 tbsp Olive oil
• 2 tbsp Apple cider vinegar
• 1/2 tsp Fine sea salt

Instructions

• Four hours, or at least two hours before you would like to cook the chicken, marinate the thighs firstly in the juice and zest of 1/2 a lemon and a sprinkling of salt, leave for 15 minutes. Now blitz 5 tablespoons of the yogurt, spices , onion and garlic.
• Preheat the oven 180C/Gas 4. Put the chicken and marinade in a single layer on a baking tray or oven proof dish. Slice the remaining lemon and combine with the chicken. Season with salt and pepper.  Place in the oven for 30-40 minutes or until cooked through.
• While the chicken is cooking make the slaw. Shred the cabbage and kale finely and slice the red onion finely too. Chop the chilli finely. Combine all the vegetables in a bowl and sprinkle over the salt, toss and leave to stand for 10-15 minutes. Mix together the oil and vinegar and add to the slaw, finely chop the mint and add to the salad.