isithalal.food · Recipes

Lebanese chicken wraps with Halal chicken

The Good Food team's Lebanese chicken wraps: Halal chicken fillets marinated in yogurt, lemon, allspice and garlic, griddled and rolled in wraps with pine nuts, parsley, tomato, cucumber and more yogurt.

Levantine · Main · Easy · 4 wraps · 65 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

The wraps are filled with 4 chicken fillets, which are Halal only from Halal-slaughtered birds; the yogurt and the tortilla wraps each need a label check.

Halal-critical ingredients

• Chicken fillets: Chicken is a Halal bird, but slaughter decides, and chicken without a Halal mark doesn't say how the bird was slaughtered. Buy the chicken from a Halal butcher or in a certified pack. See Chicken.
• Greek yogurt: Plain yogurt is milk fermented with cultures, but gelatin turns up in set, low-fat and dessert yogurts. Choose a yogurt with no gelatin on the label. See Yogurt.
• Tortilla wraps: Some tortillas are made with lard, which is pork fat. Read the wrap pack for lard or 'animal fat', or use one made with vegetable oil.

Ingredients

Chicken

• 4 Halal chicken fillets
• 200 g Greek yogurt (no gelatine), half for the marinade
• 1 lemon, juice and zest
• 1 tsp allspice
• 2 tsp olive oil
• 2 garlic cloves, crushed

Wraps

• 25 g pine nuts, toasted
• small bunch parsley, finely chopped
• 2 tomatoes, diced
• ½ cucumber, diced
• 4 large tortilla wraps or large flatbreads (no lard)
• to serve mixed salad

Method

1. Flatten the chicken. Lay the chicken on a sheet of baking parchment, cover with another sheet and bash with a rolling pin to flatten.
2. Marinate. In a large bowl mix half the yogurt with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Stir in the chicken until well coated, cover and chill for 30 minutes.
3. Griddle. Heat a griddle pan over a high heat and cook the chicken for 5 to 6 minutes on each side until cooked through, in batches if needed. Move to a board and slice.
4. Fill and toast. Spread the rest of the yogurt over the wraps and fill with the pine nuts, chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Toast the wraps on the griddle for 30 seconds a side and serve with a mixed salad.

Allergens

milk (yogurt), gluten (wraps), pine nuts

How this recipe was researched

Method adapted from BBC Good Food's 'Lebanese chicken wraps' by the Good Food team (serves 4: 4 chicken fillets flattened between sheets of baking parchment with a rolling pin; half of 200 g Greek yogurt mixed with half the juice of a lemon, its zest, 1 tsp allspice, 2 tsp olive oil, 2 crushed garlic cloves and a pinch of salt, the chicken stirred in, covered and chilled 30 minutes; the chicken cooked on a hot griddle pan 5 to 6 minutes a side until cooked through, in batches if needed, and sliced; the rest of the yogurt spread over 4 large tortilla wraps or flatbreads, filled with 25 g toasted pine nuts, the chicken, a small bunch of finely chopped parsley, 2 diced tomatoes and ½ diced cucumber, drizzled with the rest of the lemon juice and rolled; the wraps toasted on the griddle 30 seconds a side and served with a mixed salad). We specified Halal chicken fillets and flagged the yogurt and wrap labels; nothing else needed changing. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: chicken shawarma wraps, not the finished dish from this recipe.