Regag Chicken Wraps

Soft regag-style wraps filled with spiced grilled chicken, chopped salad and a light tahini-yogurt sauce for an Emirati-inspired street-food meal.

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This recipe uses the idea of thin regag bread as a wrapper for warmly spiced chicken. It is a practical modern use of a traditional bread rather than a strictly traditional dish.

Ingredients

• 700 g boneless chicken thighs (cut into strips)
• 4 regag bread or very thin flatbreads
• 3 tbsp plain yogurt (for marinade)
• 2 tbsp fresh lemon juice
• 3 garlic cloves (finely grated)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 0.5 tsp ground turmeric
• 0.5 tsp black pepper
• 1 tsp fine salt
• 1 tbsp olive oil
• 1 cucumber (diced)
• 2 tomato (diced)
• 100 g lettuce (shredded)
• 2 tbsp tahini
• 4 tbsp plain yogurt (for sauce)
• 2 tbsp water (for sauce)

Step-by-step method

1. Mix 3 tablespoons yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, black pepper, salt and olive oil. Add the chicken and coat thoroughly.
2. Marinate for at least 20 minutes, or cover and refrigerate for up to 12 hours for deeper flavour.
3. Mix the tahini with 4 tablespoons yogurt and enough water to make a pourable sauce. Taste and add a small pinch of salt or extra lemon if needed.
4. Heat a wide frying pan or grill pan over medium-high heat. Cook the chicken in a single layer for 6–8 minutes, turning once or twice, until browned and the thickest pieces reach at least 74°C.
5. Warm the regag or flatbreads very briefly so they bend without cracking. If using crisp regag, lightly mist or brush it with water and warm for a few seconds to soften it enough to fold.
6. Divide the lettuce, cucumber and tomato between the breads. Add the hot chicken and drizzle lightly with tahini-yogurt sauce.
7. Fold the sides inward and roll firmly. Serve immediately with the remaining sauce on the side so the bread does not become soggy.