Baharat Chicken Wrap with Garlic Yoghurt

Baharat Chicken Wrap with Garlic Yoghurt

Baharat Chicken Wrap with Garlic Yoghurt

Prep Time
10 Minutes
Cook Time
20 Minutes
A delicious Middle Eastern style kebab with Baharat seasoning and a yoghurt, garlic sauce.
  • 1 sachet Baharat

  • 1 teaspoon oil

  • 1 tablespoon lemon juice

  • 1 tablespoon white wine vinegar

  • 325 grams (11 ounces) boneless, skinless chicken breast

  • 100 grams (4 ounces) Greek yoghurt

  • 75 grams (3 ounces) cucumber, seeded and diced

  • 1/2 teaspoon Garlic Granules

  • 2 flat breads

  • 50 grams (2 ounces) lettuce leaves

  • 75 grams (3 ounces) roasted red pepper, sliced

Cooking tip
  1. Pre-roasted red peppers are available in jars.


  • 1 Pre-heat oven to 220°C, 425°F, Gas Mark 7.
  • 2 Combine the Baharat Street Food Seasoning, oil, lemon juice and the white wine vinegar in a large bowl. Add the chicken and coat in the marinade, transfer to a foil lined baking tray and cook for 20 minutes, or until cooked through and slightly charred on the outside.
  • 3 Meanwhile combine the yoghurt with the cucumber and Garlic Granules.
  • 4 Warm the flatbreads through in the oven for around a minute and slice the cooked chicken. Arrange the lettuce, peppers and chicken between the flatbreads, spoon over the cucumber, garlic yoghurt and roll up. Serve with French fries, potato wedges or a side salad.