Ingredients

• 2 pounds boneless, skinless chicken breast
• 2 cloves garlic, minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 teaspoon cayenne pepper
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 cup Greek yogurt
• 1 clove garlic, crushed
• 1 teaspoon ground cumin
• a splash lemon juice
• 2 tablespoons fresh mint and parsley, finely chopped
• 4 to 6 flatbreads, for serving
• to taste lettuce, sliced onion, tomato, and feta, for serving

Equipment

• Large skillet
• Zip-top bag
• Mixing bowl
• Sharp knife
• Tongs

Instructions

1. Slice the chicken breast into thin, bite-size strips so it marinates fast and cooks evenly, then drop it all into a large zip-top bag.
2. Add the minced garlic, coriander, cumin, cardamom, cayenne, smoked paprika, salt, lemon juice, and olive oil to the bag. Seal it and squish everything around until every piece is coated. Refrigerate at least 30 minutes, but 10 to 12 hours gives you the deepest flavor.
3. While the chicken rests, make the sauce: stir together the Greek yogurt, crushed garlic, chopped mint and parsley, the 1 teaspoon cumin, and a splash of lemon juice. Season with salt to taste, then chill until serving so the flavors mingle.
4. Heat a large skillet over medium-high with a thin film of olive oil. Toast the flatbreads one side at a time until lightly golden and warm, then set aside and cover to keep soft.
5. Add more oil to the hot pan and cook the chicken in two batches so it sears instead of steaming. Let each batch get a deep, browned crust before stirring, about 5 to 8 minutes total, until cooked through and no longer pink inside.
6. Build each wrap: spread yogurt sauce over a warm flatbread, then layer on lettuce, onion, tomato, the hot chicken, a crumble of feta, and one more drizzle of sauce. Roll up and serve right away while everything is warm.