Lebanese Chicken Wraps
HAY! Ok, I'm scrambling to write this during commercial breaks of The Bachelorette. My Chromecast is broken and Dan needs quiet in the living room, so I'm on my laptop and there's a commercial for some show about 90s pop stars singing karaoke or something..? Eek, back in a sec. Commercials are over. (C'mon James Taylor, make some moooves!)
Aaaand James Taylor just stuffed 26 french fries in his mouth to prove a point. Honestly what more do you want in a husband? I never watched this show before this summer because I thought I had better things to do with my time. I was so very wrong, though.
This weekend was marvelous! How was yours? Did you watch the Euro Cup? Did you eat anything wonderful? I went to a one-year-old's bday party in Jersey City where I ate way too much delicious Indian food. Then I helped Dan catch Pokemon. (I don't know much about Pokemon, but I did enjoy catching the one I caught. I wanted to say it was a Nirolex, but then I Googled that and it's a cough medicine, so I'm not sure anymore.)
We also went to the dog beach on Sunday. On the way we stopped at a Long Island deli and got iced coffee in styrofoam cups. Wow nothing has ever felt more like home than icy drinks in styrofoam cups. Then I helped out with Iris's dress shoppin and ate some cupcakes after. All of this was on Snapchat. Follow me! (hillreeves)
Another thing I did for the first time lately is decide to make some Lebanese chicken wraps. They were the best lunch in the whole wide world. Garlicky mayonnaise, pickles, and lemony grilled chicken. Spring for some excellent pitas; they make all the difference. If you can only find crappy pita pockets, try making your own or just email me... I'll ship you the real deal from Queens, hunnies!
Lebanese Chicken Wrapsmakes 4 wraps
- 1.6 lbs boneless chicken thighs
- 6 cloves garlic
- 1 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp dried oregano
- 1/2 tsp cayenne
- pinch cinnamon
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1 lemon, zested
- 1/2 cup mayonnaise
- 2 garlic cloves, pressed
- 1/2 tsp lemon juice
- 4 pitas
- spicy pickles
For the Toum (Garlic Mayo)
- Cut chicken thighs into one-inch pieces.
- In a large bowl, combine chicken with spices, lemon juice, garlic, olive oil, and lemon zest. Cover and let rest for 30 minutes.
- Heat a cast iron skillet, grill, or grill pan over high heat. Add in chicken and cook, allowing it to char a bit on the outside. Cook until browned on all sides, about 8 minutes. Remove chicken and let rest.
- Combine mayonnaise with pressed garlic and lemon juice. Mix well. Can be made one day ahead of time.
- Toast pitas, directly on burner, one minute on each side. Keep a close eye -- if they begin to burn a bit in spots, that's OK, but flip immediately. Remove pitas from fire.
- Spread pita with 1/4 of mayonnaise and top with 1/4 of chicken. Add pickles to taste. Serve warm.