Lemon Pepper Chicken Wraps
Marinated chicken thigh skewers in a spicy lemon pepper mayo, wrapped in warm flatbreads with crunchy veg.
Ingredients
- 720g boneless, skinless chicken thighs
- 4 garlic cloves, minced (or 1 1/2 tsp garlic powder)
- 2 1/2 tsp oregano
- 2 1/2 tsp paprika
- 1 1/2 tsp salt and pepper
- Juice of 1 lemon
- 4 flatbreads
- Shredded lettuce, to serve
- Sliced red onion, to serve
- Diced tomato, to serve
- 75g light mayonnaise
- 25g sriracha
- 3/4 tsp each salt, pepper and paprika
- Juice of 1 large lemon
Instructions
- Marinate the chicken thighs with the garlic, oregano, paprika, salt, pepper and lemon juice for at least 30 minutes.
- Thread the chicken onto skewers.
- Cook in the oven for 30 minutes at 200°C, or air fry for 18 minutes at 200°C, brushing with a little melted light butter if you like.
- Meanwhile, whisk together the mayo, sriracha, salt, pepper, paprika and lemon juice until smooth to make the lemon pepper sauce.
- Warm the flatbreads, then fill with the chicken, shredded lettuce, red onion and diced tomato, and drizzle with the lemon pepper sauce.