Grilled Lemon Chicken Flatbread Wraps, and That Golden-Hued Evening Sky

Grilled Lemon Chicken Flatbread Wraps, and That Golden-Hued Evening Sky

Prepared lemon chicken barbecued to flawlessness and enclosed by delicate and chewy flatbread with arugula greens, crisp tomatoes, and zesty garlic sauce.

Those entrancing early night skies that we have here in Los Angeles are elements themselves—creatures—like agonizing characters out of a Hollywood film.

They're a touch smoky-purple and blue from that renowned brown haze of our own (sufficiently insane, it makes for a fabulously shaded dusk), and they never stay nearby to anything over around "15 minutes" or somewhere in the vicinity, until they sneak away. Thus I attempt to grasp a them when I can, these night skies that I call "mine", these dreams that radiance and gleam.

The brilliant shaded night sky that envelopes resembles a warm wrap that holds me and everything else beneath it firmly together, all moved up decent and snuggly, and keeps all that is great and genuine tenderly secured.

It is a blessing to the spirit that longs for things that are better and all the more supernaturally delectable, holding those very things suspended and in pause, until the individuals who can oppose never again come and take a nibble of it.


Grilled Lemon Chicken Flatbread Wraps, and That Golden-Hued Evening Sky


  • 1 pound skinless, boneless chicken breasts (about 2 large breasts), cubed into bite-size pieces
  • Olive oil
  • 2 cloves garlic, pressed through garlic press
  • Zest of 1 lemon (about 1 tablespoon)
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • Pinch or two black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon paprika
  • 4 middle eastern-style flatbreads (you can use pita bread, as well)
  • Arugula greens
  • Sliced tomatoes
  • Spicy Garlic Sauce (recipe below)


  1. Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
  2. Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
  3. When ready to grill, place a grill pan over medium-high heat (you can certainly use your outdoor grill, as well), and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
  4. To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap” (you can even use some parchment paper or foil to hold it all together, if you’d like).

Spicy Garlic Sauce Ingredients:

  • ½ cup mayonnaise
  •  ½ cup sour cream or full-fat, plain Greek yogurt
  • 3 cloves garlic, pressed through garlic press
  • 1 tablespoon tahini
  • 2-3 teaspoons sriracha (I used a lot more since I like mine spicy, so use your own judgement!)
  • 1 teaspoon salt
  • Pinch black pepper
  • Pinch cayenne pepper (again, you can use more, if you like it spicier)
  • ½ teaspoon lemon juice


  1. Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered. (I like to put mine in a plastic squeeze bottle, and keep any leftovers in the fridge to use for other sandwiches, or as a tasty condiment.)

For more detail :

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