Grilled Döner Kebab Spiced Chicken Wrap

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender chicken marinated with classic döner spices, grilled to perfection and wrapped in soft flatbread with fresh vegetables and tangy yogurt sauce. This Middle Eastern-inspired sandwich and wrap recipe, ready in about 90 minutes, pairs boneless skinless chicken thighs, plain Greek yogurt, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 4 flatbreads or large flour tortillas
• 1 cup shredded lettuce
• 1 cup sliced tomatoes
• 1/2 cup thinly sliced red onion
• 1/2 cup cucumber slices
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 clove minced garlic
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: In a bowl, combine 1/2 cup plain Greek yogurt, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1 tsp salt, and 2 tbsp olive oil to create the marinade. Add 1 lb boneless skinless chicken thighs cut into strips, tossing to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour.
2. Step 2: Preheat a grill pan over medium-high heat. Grill the marinated chicken strips for 4-5 minutes per side until cooked through and slightly charred at the edges. Remove and let rest for 5 minutes.
3. Step 3: For the yogurt sauce, mix 1/2 cup plain yogurt with 1 tbsp lemon juice, 1 minced garlic clove, and 2 tbsp chopped fresh parsley until smooth and fragrant.
4. Step 4: Warm 4 flatbreads or large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Assemble each wrap by spreading 2 tbsp of the yogurt sauce onto the flatbread, then layering 1/4 cup shredded lettuce, 1/4 cup sliced tomatoes, 2 tbsp thinly sliced red onion, 2 tbsp cucumber slices, and grilled chicken strips. Fold and serve immediately.