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Duration :

30 Minutes

Difficulty :


Serves :

3 people


  • 6 whole chicken thighs (boneless)
  • 1 large onion (chopped into half rings)
  • 2 small tomatoes (grated)
  • 1 tablespoon yogurt
  • 2 tablespoons vinegar
  • 1 teaspoon oregano
  • 1 teaspoon sumac
  • 1/4 teaspoon garlic powder
  • salt and pepper (to taste)
  • 1 tablespoon olive oil
  • 3 medium tortillas (or flat bread)
  • 1/2 cup Frico Herbey Dutch cheese (wedge) (shredded)
  • 3 tablespoons mayonnaise
  • 1 small lime
  • 2 medium garlic clove (minced)
  • 2 tablespoons parsley
  • 1 handful sprouts


  1. Place chicken in a bowl and add all marinade ingredients: onion, tomatoes, yoghurt, vinegar, oregano, sumac, garlic powder, salt and pepper. Toss together to make sure all pieces are well coated. Cover and leave to marinate for at least an hour.
  2. To prepare the garlic mayo, blend the mayonnaise with garlic, lime, parsley and sumac in a small food processor until smooth. Set aside.
  3. To cook the chicken, heat a griddle pan and add olive oil. Discard the leftover marinade and grill the chicken with the onions on both sides until golden and cooked through.
  4. To prepare the wrap, scatter shredded cheese over the bread. While still warm, cut two chicken thighs into two and arrange them over the cheese. Add a few grilled onions.
  5. Next, add cubed tomatoes. Spread one tablespoon garlic mayo over chicken. Finish it off with some fresh green sprouts. Wrap the tortilla and serve immediately. Repeat for the remaining 2 sandwiches.

Products used

Get them from all leading supermarkets

Frico Edam Herbs

Mexifoods Wheat Tortillas

Extra Virgin Olive Oil