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Spiced Lemon Chicken Wraps

21st February 2019 by Louise
Lemon & Cardamom Chicken Wraps
Lemon & Cardamom Chicken Wraps with Red Cabbage Slaw

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.
Chicken Wraps with Greek Yogurt
Chicken Wraps with Greek Yogurt

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Category: Autumn, Dinner, Healthy, Lunch, Spring, Summer, WinterTag: chicken, Communal food, Slaw, Wraps
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Only @nigellalawson could make squeezing in just o Only @nigellalawson could make squeezing in just one more baking book sound so elegant. She wrote the loveliest words about Buns: Sweets and Simple Bakes — and went for the Brown Butter & Vanilla, a quiet favourite of mine. Deceptively simple, but the kind of bun that’s never trying too hard, because it doesn’t need to.

So chuffed you took the time, Nigella — thank you.

@quadrillebooks 
#BunsTheBook #MorningBuns #bakingwithyeast #bakingbook #NigellaLawson #brownbutterbuns #vanilla #BunsSweetsAndSimple #nordickitchenstories
With all this hot weather lately, a chilled Cucumb With all this hot weather lately, a chilled Cucumber & Almond soup was just what I fancied. Cool, creamy, and packed with protein and flavour. I used 650g small cucumbers, 250g full-fat Greek yogurt, 2 spring onions, a blanched clove of garlic (raw’s a bit harsh for this, I find), 60g skinned almonds, 50ml strong veg stock, a good drizzle of EVOO, lemon juice, and a splash of sherry vinegar to finish. I also threw in a handful of herbs – fresh dill, blanched parsley, and mint – for a lovely hit of green brightness. (Serves 2.)

Tip: blitz the blanched almonds with the veg stock first until really smooth – that’s key. Then add the cucumber, herbs, spring onions, garlic, EVOO, lemon, vinegar, and just a third of the yogurt. Only whisk in the rest once the soup’s puréed – it gives a lovely thick, creamy texture. If you add all the yogurt to the blender at once, it can end up a bit thinner than you’d like.

Finish with a swirl of EVOO, a drizzle of thinned yogurt, and maybe a few cucumber ribbons if you're feeling a bit cheffy.

As I sat down to eat, it occurred to me that some chopped pickled jalapeños on top would be lovely – so that’s exactly what I added to the finished soup before tucking in!

#chilledsoup #cucumbersoup #summerrecipes #almondsoup #vegetarianrecipes #glutenfree #coolingmeals #easyrecipes #greekyoghurt #souprecipe #healthyandfresh #britishsummerfood
This week’s bits and pieces… 1 & 2. A christe This week’s bits and pieces…

1 & 2. A christening cake I loved making, thank you for the flowers @littlebeechesfarm 

3. A lovely walk and catch-up with @wasielewskamarta – always a pleasure 🤍
 
4. Stumbled on some wild raspberries while out and about 

5. Making the most of the gorgeous summer tomatoes

6. Grass dancing in the wind



#LittleMoments #BritishSummer #SlowDays #HomeBakes #ForagedFinds #SeasonalEating #CountrysideWalks #ChristeningCake #SimplePleasures #nordickitchenstories
I’m fully embracing my current obsession with to I’m fully embracing my current obsession with tomatoes — and honestly, who wouldn’t? They’re so sweet and juicy at the moment. This little tart is packed with toasted fennel seeds, chunks of salty feta, and a mix of whole and sliced tomatoes that roast beautifully. The feta is so good with the sweet, blistered tomatoes — such a lovely mix of textures and flavours. All of that’s tucked into a light spelt pastry that’s perfectly crumbly. The full recipe will be on the blog tomorrow!

#tomatoseason #seasonaleats #summertart #vegetarianrecipes #homebaking #britishseasonalfood #tomatolove #easyvegetarian #eattheseasons #tartrecipe #bloggerrecipes #instafoodie #savourybakes #tomatotart #ukblogger #nordickitchenstories
What a weekend! I managed to deliver a Strawberry What a weekend! I managed to deliver a Strawberry and Elderflower Buttercream Cake in 30°C heat without a single mishap – a small miracle if you ask me. Huge congratulations to the lovely newlyweds Victoria and John –  hope you had the most wonderful day 💐🎂 (There’s a snap of the cake over on stories)

Now the new week is here and the temperatures are finally a bit more manageable. Thought I’d share my current favourite weekend lunch – a lovely summery Tuna Salad. When tomatoes are so sweet and juicy, it’s the perfect time to make the most of them. Paired with haricot beans, diced celery (I know it can be a bit divisive, but it adds such a nice crunch), and a caper and chive mustard dressing. Light, fresh, and very satisfying.

#strawberryandelderflowercake #buttercreamcake #summerwedding  #tunasalad #seasonaleating #haricotbeans #capers #chives #homemadelunch #simplemeals #foodinspo #saladseason #homecooking #frommytable #inmykitchen #onmyplate #ukfoodie #ukfoodblog #foodbloguk #slowdownwithstills #nordickitchenstories
I meant to post this much earlier, but I’ve been I meant to post this much earlier, but I’ve been busy prepping a wedding cake for a Midsummer wedding tomorrow. Buttercream and a heatwave are not the best combination! I was up at 4:30 to get ahead of the heat, and I’m so glad I did — the cake is finished and happily chilling in the fridge.

Being half Swedish, Midsommar holds a special place in my heart. It’s all about flower crowns, fresh air, and that lovely feeling of long summer days. We gather with family and friends, share a beautiful midsommar feast - pickled herring, new potatoes, strawberry cream cake (this is not the wedding cake), and snaps! 
A time to slow down, dance around the maypole, and celebrate life and light. 

 Glad Midsommar! 💛🌞

#Midsommar #GladMidsommar #swedishmidsummer #weddingseason #Midsommarvibes #FlowerCrowns #ScandiStyle #NordicTradition #SummerSolstice  #SkålToSummer  #Familytraditions #ScandinavianCelebration #nordickitchenstories
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