Name: TANGIER Spiced Chicken Pita Wraps with Yogurt Sauce recipe by Winola Peris at BetterButter
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 4
Ingredients: For the Chicken:; SPRIG Tangier Spice Blend - 4 tsp; Boneless, Skinless Chicken - 500 g, sliced; Garlic - 2 cloves, chopped finely; Juice of half a lemon; Salt - 1/4 tsp; Olive Oil - 2 tsp; For the Pitas:; Lukewarm Water - 1 cup; Active Dry Yeast - 2 tsp; Honey - 1 tbsp; Whole Wheat Flour - 210 g; All Purpose Flour - 130 g; Olive Oil - 1 tbsp; Salt - 1.5 tsp; For the Yogurt Sauce:; Greek Yogurt - 200 g; Lemon Juice - 1 tsp; Garlic - 1 clove, minced; Cumin Powder - 1 tsp; Pepper - to taste; Salt - to taste; To Assemble:; Lettuce - a handful, roughly chopped; Tomatoes - 2, sliced

ABOUT TANGIER Spiced Chicken Pita Wraps with Yogurt Sauce RECIPE

These Chicken Pita Wraps ooze with the wonderful flavours of the Mediterranean captured perfectly in SPRIG's Tangier spice blend! Hot, lemony, garlic-y marinated Chicken, pan grilled and wrapped in soft Pitas with tomatoes & lettuce, and topped with silky yogurt sauce is just what you need for a quick escape to the sunny, beachy Mediterranean! What you get in this recipe is a wonderful meal the entire family will LOVE!

Ingredients Serving: 4

For the Chicken:
SPRIG Tangier Spice Blend - 4 tsp
Boneless, Skinless Chicken - 500 g, sliced
Garlic - 2 cloves, chopped finely
Juice of half a lemon
Salt - 1/4 tsp
Olive Oil - 2 tsp
For the Pitas:
Lukewarm Water - 1 cup
Active Dry Yeast - 2 tsp
Honey - 1 tbsp
Whole Wheat Flour - 210 g
All Purpose Flour - 130 g
Olive Oil - 1 tbsp
Salt - 1.5 tsp
For the Yogurt Sauce:
Greek Yogurt - 200 g
Lemon Juice - 1 tsp
Garlic - 1 clove, minced
Cumin Powder - 1 tsp
Pepper - to taste
Salt - to taste
To Assemble:
Lettuce - a handful, roughly chopped
Tomatoes - 2, sliced

Instructions

Marinate the Chicken: To marinate the chicken, mix together SPRIG Tangier spice blend, lemon juice, garlic and salt. Add olive oil and mix till well combined. Pour the marinade over the sliced chicken, massage it in, cover and leave aside.
For the Pita dough: In a large bowl, add yeast and honey to the lukewarm water and leave aside for 5 minutes. Add in the flours, olive oil and salt and mix by hand till it all comes together.
Turn the dough out on to a floured surface and knead for 5-6 minutes. At this point the dough will be soft, smooth and elastic. Shape the dough into a ball and place in an oiled bowl, cover and set aside to rise for 1 hour.
For the Yogurt Sauce: Mix the Greek yogurt, garlic, cumin, lemon juice, salt and pepper well. Refrigerate until using.
Bake the Pitas: Preheat your oven to 230 degrees Celsius. Once the dough has risen, gently press it down and divide it into 8 equal portions. Roll each portion out into circles and place on a baking sheet for 4 minutes each in the oven.
Cook the Chicken: Thread the chicken with bamboo skewers and place on a hot pan to cook for 2 minutes on each side.
Assemble the Chicken Pita Wraps: Place chopped lettuce and tomatoes on the pita, and top with pan grilled Tangier spiced Chicken. Drizzle some Yogurt Sauce over it, roll the pita and dig in!

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