Simple and Quick Greek and Indian Inspired Wraps | Next Level Kitchen
Gordon Ramsay
Did you know you could wrap the culinary world up in a warm piece of pita? Well you should. Get ready to be transported around the world via our chef’s amazing worldly-inspired wraps. Chef Richard Blais brings the heat with his Chicken Tikka Wrap, featuring aromatic spices and tender chicken, while Chef Nyesha Arrington showcases her skills with a delectable Chicken Gyro, bursting with fresh herbs and tangy tzatziki. These wraps are guaranteed to take your taste buds on a wild ride.
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*Nyesha’s* *Chicken* *Gyro*
_Makes_ _2_ _servings_
*INGREDIENTS*
*Yogurt* *Marinated* *Chicken*
8 ounces greek yogurt
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 large garlic cloves, grated
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon dried oregano
1 pound boneless, skinless chicken thighs
*Lemon* *Tahini* *Vinaigrette*
¼ cup tahini
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1-2 tablespoons water
*Chickpea* *Salad*
1 15-ounce can chickpeas, drained
1 small red onion, thinly sliced
2 Persian cucumbers, sliced
2 vine-ripe tomatoes, sliced
2 tablespoons torn parsley leaves
1 tablespoon torn mint leaves
1 tablespoons dill fronds
*Assembly*
2 pieces pita
2 tablespoons chopped parsley
1 tablespoon chopped mint
1 tablespoon dill fronds
Olive oil
*PROCEDURE*
1. Marinate the chicken: In a mixing bowl combine the yogurt, olive oil, lemon juice, garlic, salt, and dried oregano. Add the chicken thighs and toss to coat completely. Refrigerate the chicken and let marinate for at least 1 hour and up to overnight.
2. Heat a grill pan over high heat and grill the marinated chicken thighs until charred and cooked through.
3. Make the chickpea salad: In a large mixing bowl, whisk together the tahini, lemon juice, olive oil, salt and pepper. Whisk in a little bit of
