Spiced Chicken Wraps

I’d call this a great summer recipe, but I eat these year ’round. We don’t have bread in the house most of the time, so that means no tortillas. I absolutely love butter lettuce for my wraps, but any lettuce that holds up will do. If you make these once, you may want to make a batch the next time. See the tip at the end of the recipe.

These chicken wraps have just the right amount of spice, with spices easily found in grocery stores. Heck you probably have them in your kitchen.

This recipe does include several hours to overnight for marinating the chicken, so it’s best to prep it the night before or in the morning.


Spiced Chicken Wraps

10 minPrep Time

18 minCook Time

28 min

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  • 2-3 cloves garlic, minced
  • 1½ t. ground coriander
  • 1 t. ground cumin
  • ½ t. allspice
  • ¼ t. turmeric
  • ½ t. ground cinnamon
  • ¼ t. cayenne pepper
  • 1½ t. smoked paprika
  • 2 T. fresh lemon juice
  • 3 T. extra virgin olive oil
  • Sea salt and black pepper, to taste
  • 6 chicken thighs, boneless and skinless (or breasts if you prefer)
  • 2 T. extra virgin olive oil
  • %

  • Greek Yogurt Dressing:
  • 1 c. Greek yogurt
  • 1 clove garlic, grated
  • 2 t. ground cumin
  • 1 t. dried dill week
  • 1 T. fresh lemon juice
  • Sea salt and black pepper, to taste
  • For plating
  • Butter or Romaine lettuce leaves
  • Tomato slices
  • Cucumber slices


  1. 1. In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
  2. 2. Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
  3. 3. To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
  4. 4. Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
  5. 5. Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
  6. 6. Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!


Tip: For quick make-ahead meals, double or triple this recipe and prepare several freezers bags with chicken and marinade at once. Then, place each bag in freezer until ready to use. Pull out a bag the night before preparing to give the chicken a chance to defrost and marinade at the same time.

spiced chicken wrap keto friendly

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