Chicken shish taouk wrap with herbed yogurt sauce
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  • Easy to do
  • For the barbecue
préparation
15minutes
cuisson
20minutes
servings
4
type of dish
Crêpes, bread and sandwiches
préparation
15minutes
cuisson
20minutes
servings
4
type of dish
Crêpes, bread and sandwiches
Chicken shish taouk wrap with herbed yogurt sauce
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • For the barbecue
préparation
15minutes
cuisson
20minutes
servings
4
type of dish
Crêpes, bread and sandwiches
préparation
15minutes
cuisson
20minutes
servings
4
type of dish
Crêpes, bread and sandwiches
ingredient
  • 8 shish taouk chicken souvlaki (about 450 g)
  • 4 tortilla(s) (25 cm)
  • 1/2 English cucumber , julienned
  • 1 mango , julienned
  • 1/2 red onion(s) (small), thinly
  • Herbed yogurt sauce
  • 250 ml plain Greek yogurt
  • 15 ml mint , fresh, chopped
  • 60 ml basil , fresh, chopped
  • 2 ml cumin , grounded
  • 1/2 lemon , zested and squeezed
  • To taste, salt and pepper
  • 8 shish taouk chicken souvlaki (about 450 g)
  • 4 tortilla(s) (25 cm)
  • 1/2 English cucumber , julienned
  • 1 mango , julienned
  • 1/2 red onion(s) (small), thinly
  • Herbed yogurt sauce
  • 250 ml plain Greek yogurt
  • 15 ml mint , fresh, chopped
  • 60 ml basil , fresh, chopped
  • 2 ml cumin , grounded
  • 1/2 lemon , zested and squeezed
  • To taste, salt and pepper
prep time
  1. For the herbed yogurt sauce, mix together all the ingredients and season with salt and pepper to taste. Set aside.
  2. Preheat barbecue to medium-high. Grill shish taouk chicken souvlaki for 12 to 15 minutes, or until a meat thermometer inserted in the meat indicates 77°C (170°F). Turn over halfway through cooking.
  3. Spread some herbed yogurt sauce in centre of each tortilla and top with shish taouk chicken souvlaki. Garnish with julienned cucumber and mango and add some thinly sliced onion. Roll up the tortillas and serve.