Sometimes it’s the simple things that make us truly happy — and wraps are definitely one of them. I love how you can fill them with whatever you have in the fridge. They’re light, quick to make, and perfect for on the go.
Today, I’m taking you on a little flavor journey to the Middle East: Chicken Wraps persian style. This recipe was inspired by the wonderful Sabrina Ghayour and her beautiful cookbook Persiana — a true gem filled with color, aroma, and life. Of course, I couldn’t resist adding my own little twist to it (I never can!).
Watch my preparation video on Instagram
THE SECRET IS IN THE SPICES
In Persian cuisine, spices and herbs are the true heart of every dish — they tell stories, create memories, and awaken the senses. In this recipe, Persia meets Morocco, blending the delicate warmth of my homemade Ras el Hanout with the freshness of vibrant herbs.
My homemade Ras el Hanout spice mix wraps the chicken in layers of flavor — warm, fragrant, and slightly exotic. It’s a mix that instantly transports you to a bustling spice market somewhere between Marrakech and Tehran.
To balance those rich aromas, I love adding plenty of fresh herbs: cooling mint, aromatic basil, bright parsley, citrusy cilantro, and a touch of spring onion. Together, they bring a burst of color, freshness, and authenticity that makes Persian recipes so irresistible. If you’ve never cooked with Ras el Hanout before, this Persian chicken wrap is the perfect place to start — simple, delicious, and full of soul.
CHICKEN MEETS POMEGRANATE – A MATCH
Tender chicken marinated in yogurt and Ras el Hanout, layered with creamy yogurt and fresh herbs, all wrapped in soft Lavash bread – it’s pure Middle Eastern comfort food.
The secret touch? Pomegranate molasses (Rob-e Anar). Its sweet-tart flavor gives the wrap that irresistible Persian twist — fruity, tangy, and beautifully balanced.
I love buying my pomegranate molasses and concentrate from Persian or Turkish grocery stores, where the quality and flavor are unbeatable. I also use it just like balsamic vinegar in salad dressings for a refreshing, slightly exotic kick.
If you’ve never cooked with pomegranate molasses before, you’re in for a treat — a drizzle of this ruby-red elixir turns simple dishes into something truly special.
HOW TO DESEED A POMEGRANATE WITHOUT MESS
If you’ve ever tried to deseed a pomegranate, you know it can look like a little crime scene in the kitchen — red juice everywhere!
Here’s my no-mess trick to keep your kitchen spotless:
- Cut the pomegranate in half.
- Hold one half with the cut side facing down over a large bowl.
- Firmly tap the back of the fruit with a wooden spoon.
The seeds will fall out easily — no splashes, no stains, just those beautiful ruby-red jewels ready to enjoy. And if you want even more clever ideas, check out my 4 Easy Ways to Remove Pomegranate Seeds — they’ll change the way you handle this gorgeous fruit forever!
❤️ WHY YOU’LL LOVE THIS WRAP RECIPE
- Quick and easy to make
- Light, healthy, and full of flavor
- Perfect for lunch on the go or meal prep
- A touch of One Thousand and One Nights in every bite
If you love Middle Eastern and Persian flavors as much as I do, you’ll definitely want to try more of my wrap and grill recipes:
Sibzamini Tokhm-e Morgh – Potato & Egg Wrap (سیب زمینی و تخم مرغ)
Kotlet Shirazi – Vegan Potato Patties (کتلت شیرازی)
Kotelett – Persian Meat Patties with Potato
Kabab Koobideh – Grilled Minced Meat Kebab (کباب کوبیده)
Kabab-e Sabzidjat – Grilled Vegetable Skewers (کباب سبزیجات)
Kabab Looleh – Minced Meat Skewers (کباب لوله)
Kuku Kadoo Sabz – Persian Zucchini Frittata
Mirza Ghasemi – Smoky Persian Eggplant Dip
Joojeh Kabab – Saffron and Lemon Chicken
Kuku Sabzi – Persian Herb Frittata کوکو سبزی
SUMAC – THE SPICE WITH THE POWER OF THE SUN
Sumac, or Somāgh as it’s called in Persian, is the little red secret behind many Middle Eastern dishes.
With its fruity, tangy flavor, it adds a bright freshness to any meal and often replaces lemon in Persian cooking.
But Sumac isn’t just a treat for the senses — it’s also a gift for your health. This ruby-red spice is rich in vitamin C and antioxidants that help boost the immune system and fight inflammation. Even more fascinating, Sumac contains omega-3 fatty acids that support heart health and keep your metabolism active.
In traditional Persian medicine, Sumac is known to aid digestion, detoxify the body, and revitalize the mind. Just a sprinkle over grilled meats, rice, or salad brings a pop of flavor — fresh, zesty, and incredibly nourishing for both body and soul.
INGREDIENTS CHICKEN WRAP
for 4 wraps
2 tbsp Ras el Hanout (homemade) or buy here*
4 tbsp Olive oil*
4 skinless chicken breasts
INGREDIENTS MINT YOGURT SAUCE
500 g Greek yoghurt
1 Handful fresh peppermint or 2 tbsp dried peppermint
2 tbsp sumac*
A pinch of lemon salt* and freshly ground lemon pepper*
INGREDIENTS FILLING
1 red onion halved and thinly sliced
4 flour Lavash breads (homemade) or tortilla wraps
1 pomegranate
1 tbsp pomegranate molasses*
1 tbsp pomegranate syrup
1/2 handful arugula
some baby spinach
a bit of beetroot leaves
A pinch of lemon salt* and lemon pepper*
PREPARATION CHICKEN WRAPS PERSIAN STYLE
PREPARE THE MARINADE
In a bowl, mix Ras el Hanout with olive oil until you get a fragrant, golden paste.
Slice the chicken breasts into strips and coat them thoroughly in the marinade.
Cover and let rest in the fridge for at least 30 minutes — ideally 2 hours.
The longer the chicken marinates, the deeper and richer the flavors become.
💡 Tip: For extra tender and aromatic chicken, let it marinate overnight.
MAKE THE MINT-YOGURT DRESSING
In a small bowl, combine plain yogurt with fresh or dried mint, sumac, lemon salt, and lemon pepper.
Chill the dressing in the fridge while you prepare the rest — this allows the flavors to blend beautifully.
COOK THE CHICKEN
Heat a pan over medium-high heat and cook the marinated chicken along with any leftover marinade.
Fry for 5–6 minutes, depending on the thickness of your strips, until golden on the outside and juicy on the inside.
PREPARE THE FILLING
Meanwhile, slice the red onion into thin rings.
Halve the pomegranate and use the classic “tapping trick” to remove the seeds:
Hold one half cut-side down over a bowl and tap the back firmly with a wooden spoon — the ruby seeds will fall right out, no mess!
Wash and dry your arugula, baby spinach, and beetroot leaves, and set aside.
ASSEMBLE THE WRAPS
Warm your Lavash bread or flour tortillas briefly in a pan or oven until soft and pliable.
Spread a layer of mint-yogurt dressing over the surface.
Add a handful of greens, top with chicken strips, red onions, and pomegranate seeds.
Drizzle with a little pomegranate molasses or pomegranate concentrate, and season with lemon salt and lemon pepper to taste.
Roll the wrap tightly and slice in half if desired.
SERVE AND ENJOY
These Persian-style chicken wraps taste delicious both warm or cold — perfect for lunch on the go, picnics, or easy meal prep.
💡 Tip for entertaining: Set up a DIY Wrap Bar! Arrange all the ingredients in small bowls and let your guests build their own wraps — it’s fun, colorful, and always a hit.
💡 Vegetarian option: Swap the chicken for grilled halloumi, roasted eggplant, or your favorite plant-based chicken alternative.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Chicken Wraps persian style
Ingredients
INGREDIENTS CHICKEN WRAP
- 2 tbsp Ras el Hanout homemade
- 4 tbsp Olive oil
- 4 skinless chicken breasts
INGREDIENTS MINT YOGURT SAUCE
- 500 g Greek yoghurt
- 1 handful fresh peppermint or 2 tbsp dried peppermint
- 2 tbsp sumac
- a pinch of lemon salt and lemon pepper
INGREDIENTS FILLING
- 1 red onion halved and thinly sliced
- 4 Lavash breads homemade or tortilla wraps
- 1 pomegranate
- 1 tbsp pomegranate molasses
- 1 tbsp pomegranate syrup
- 1/2 handful young arugula
- some baby spinach
- a bit of red beetroot leaf
- a pinch of lemon salt* and lemon pepper*
Instructions
PREPARATION CHICKEN WRAPS PERSIAN STYLE
PREPARE THE MARINADE
-
In a bowl, mix Ras el Hanout with olive oil until you get a fragrant, golden paste.
-
Slice the chicken breasts into strips and coat them thoroughly in the marinade.
-
Cover and let rest in the fridge for at least 30 minutes — ideally 2 hours.
-
The longer the chicken marinates, the deeper and richer the flavors become.
-
💡 Tip: For extra tender and aromatic chicken, let it marinate overnight.
MAKE THE MINT-YOGURT DRESSING
-
In a small bowl, combine plain yogurt with fresh or dried mint, sumac, lemon salt, and lemon pepper.
-
Chill the dressing in the fridge while you prepare the rest — this allows the flavors to blend beautifully.
COOK THE CHICKEN
-
Heat a pan over medium-high heat and cook the marinated chicken along with any leftover marinade.
-
Fry for 5–6 minutes, depending on the thickness of your strips, until golden on the outside and juicy on the inside.
PREPARE THE FILLING
-
Meanwhile, slice the red onion into thin rings.
-
Halve the pomegranate and use the classic “tapping trick” to remove the seeds:
-
Hold one half cut-side down over a bowl and tap the back firmly with a wooden spoon — the ruby seeds will fall right out, no mess!
-
Wash and dry your arugula, baby spinach, and red beetroot leaves, and set aside.
ASSEMBLE THE WRAPS
-
Warm your Lavash bread or flour tortillas briefly in a pan or oven until soft and pliable.
-
Spread a layer of mint-yogurt dressing over the surface.
-
Add a handful of greens, top with chicken strips, red onions, and pomegranate seeds.
-
Drizzle with a little pomegranate molasses or pomegranate concentrate, and season with lemon salt and lemon pepper to taste.
-
Roll the wrap tightly and slice in half if desired.
SERVE AND ENJOY
-
These Persian-style chicken wraps taste delicious both warm or cold — perfect for lunch on the go, picnics, or easy meal prep.
Recipe Notes
💡 Tip for entertaining: Set up a DIY Wrap Bar! Arrange all the ingredients in small bowls and let your guests build their own wraps — it’s fun, colorful, and always a hit.
💡 Vegetarian option: Swap the chicken for grilled halloumi, roasted eggplant, or your favorite plant-based chicken alternative.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥