• Cali'flour Foods Crust 
  • 1 pound skinless, boneless chicken breasts (about 2 large breasts), cubed into bite-size pieces 
  • Olive oil 
  • 2 cloves garlic, pressed through garlic press 
  • Zest of 1 lemon (about 1 tablespoon) 
  • 1 tablespoon lemon juice 
  • 1 teaspoon salt 
  • Pinch or two black pepper 
  • 1/2 teaspoon dried oregano 
  • 1/2 teaspoon ground cumin 
  • 1/4 teaspoon coriander 
  • 1/4 teaspoon paprika 
  • Arugula greens 
  • Sliced tomatoes 


  • 1/2 cup mayonnaise 
  • 1/2 cup sour cream or full-fat, plain Greek yogurt 
  • 3 cloves garlic, pressed through garlic press 
  • 1 tablespoon tahini 
  • 2 to 3 teaspoons sriracha 
  • 1 teaspoon salt 
  • Pinch black pepper 
  • Pinch cayenne pepper  
  • 1/2 teaspoon lemon juice 

chicken lemon wrap


Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.


Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.

Using 4 bamboo skewers (you can soak these in water first to prevent burning), skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.

While the chicken marinates, prep the garlic sauce by adding all the ingredients to a medium-size bowl, and whisking together until completely smooth and creamy; set aside, or keep in the fridge, covered. (I like to put mine in a plastic squeeze bottle, and keep any leftovers in the fridge to use for other sandwiches, or as a tasty condiment.)

When ready to grill, place a grill pan over medium-high heat (you can certainly use your outdoor grill, as well), and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.

To assemble, add a little drizzle of the spicy garlic sauce onto the crust, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the spicy garlic sauce, and fold the sides towards the middle to form a “wrap”.
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