These simple chicken sandos rely on pre-marinated chicken with a zip of lemon and herbs. Tuck it into pillowy lavash, dollop with cool yogurt, and top with garden-fresh cukes and tomatoes.
What You Get
Lemon-herb marinated chicken (see note below)
What You’ll Need
Salt and freshly ground pepper
Hot sauce (optional)
Makes 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
Preheat the oven to 400°F. Remove the chicken from the marinade and season with salt. In a large cast-iron skillet or ovenproof pan over medium heat, warm 3 tablespoons olive oil. Add the chicken and cook until golden on the first side, about 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, 10 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Slice the meat across the grain.
Meanwhile, dice the cucumber and tomatoes. Pick a handful of the dill, toss the stems, and chop the fronds. In a bowl, combine the cucumber, tomatoes, dill, the juice of ½ lemon, and ¼ teaspoon salt. Set aside and let marinate for a few minutes, stirring to incorporate the juices.
To build the wraps, place the lavash on plates, spread with spoonfuls of the yogurt, and dab with hot sauce, if using. Add the sliced chicken and top with the tomato-cucumber salad. Tuck in the ends and roll them up snugly, like a burrito. Cut the wraps in half and serve.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.