A traditional wrap made with thinly sliced chicken thighs marinated in yogurt and spices, then pan-cooked until tender like döner and wrapped in lavash with a garlic-yogurt sauce. It makes a hearty meal to share with the family.
Toss the thinly sliced chicken with the yogurt, garlic, thyme, salt, and black pepper. Cover and refrigerate for at least 2 hours.
Mix the yogurt with the crushed garlic to make the garlic-yogurt sauce.
Cook the marinated chicken in a wide skillet over high heat, turning often, for 12–15 minutes, until the edges are lightly browned.
Place the lettuce, tomato, and cooked chicken on the lavash. Add the garlic sauce and pickles, then roll it up tightly.
Marinate the chicken for at least 2 hours, or overnight if possible, so it becomes tender like döner. Allergens: Contains dairy (yogurt sauce) and gluten (lavash).
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