


2–2 1/2 lbs boneless skinless chicken thighs or tenders

1 cup plain Greek yogurt

3 tbsp olive oil

Zest juice of 1 lemon

4 cloves garlic, minced

1 tbsp paprika

1 tsp turmeric

1 tsp salt

1/2 tsp black pepper

1/2 tsp cinnamon

1/2 tsp onion powder

Fries

2–3 lbs russet potatoes, cut into fries

2 tbsp olive oil

1 tsp salt

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp turmeric

Pinch black pepper

1 cup mayo

4 cloves garlic, grated

2 tbsp lemon juice

1/2 tsp salt

2 tbsp olive oil
Warm pita or flatbread

Shredded lettuce

Diced tomatoes

Thin sliced red onion
Optional pickles or cucumbers
Marinate the Chicken
Mix everything for the chicken marinade. Coat chicken completely and marinate at least 30 minutes (overnight = elite).
Cook the Fries
Bake at 425°F for 30–35 minutes (flip halfway) or air fry at 400°F for 16–20 minutes.
Cook the Chicken
Sear in a hot skillet 4–5 minutes per side until charred and juicy. Rest, then slice thin.
Make the Garlic Sauce
Whisk everything together and chill 10 minutes.
Assemble the Wraps