Eid Mint and Pistachio Chicken Wrap

Name: Eid Mint and Pistachio Chicken Wrap
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, pounded to ½-inch (1.25 cm) thickness; 2 tbsp (30 ml) extra-virgin olive oil; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ¾ cup (85 g) roasted, salted pistachios, finely chopped; 1 cup (20 g) fresh mint leaves, packed, loosely packed; ½ cup (120 g) plain Greek yogurt; 2 tbsp (30 ml) pomegranate molasses; 2 cloves (6 g) garlic, minced; 1 tbsp (15 ml) fresh lemon juice; 4 pieces (560 g) sangak bread, large sheets, room temperature or warm; 1 medium (300 g) cucumber, julienned or thinly sliced; 2 medium (300 g) tomato, thinly sliced; ½ cup (85 g) pomegranate seeds (optional); ¼ tsp (½ g) sumac powder (optional)

From the MyKitchenBank Kitchen

A vibrant Persian-inspired wrap celebrating the flavors of Eid. Tender grilled chicken breast is paired with a fragrant mint and pistachio sauce, fresh herbs, and bright pomegranate molasses, all nestled in warm sangak bread. Quick to prepare and stunning in presentation, these wraps bring festive elegance to any table.

Prep: 20 min
Cook: 12 min
Wait: 5 min
Total: 37 min
Makes: 4 wraps

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, pounded to ½-inch (1.25 cm) thickness
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
¾ cup (85 g) roasted, salted pistachios, finely chopped
1 cup (20 g) fresh mint leaves, packed, loosely packed
½ cup (120 g) plain Greek yogurt
2 tbsp (30 ml) pomegranate molasses
2 cloves (6 g) garlic, minced
1 tbsp (15 ml) fresh lemon juice
4 pieces (560 g) sangak bread, large sheets, room temperature or warm
1 medium (300 g) cucumber, julienned or thinly sliced
2 medium (300 g) tomato, thinly sliced
½ cup (85 g) pomegranate seeds (optional)
¼ tsp (0.5 g) sumac powder (optional)

Equipment (7)

Meat mallet or heavy skillet
Large cutting board
Grill or grill pan
Food processor
Small bowl
Spoon or small spatula
Instant-read thermometer

Steps

Before you start

Preheat grill to medium-high heat (400°F/200°C)
Pat chicken breasts dry with paper towels
Have all components prepped and within reach before grilling
Bring sangak bread to room temperature or warm gently

1
Prepare the chicken
- Pat the chicken breasts dry with paper towels to help them brown evenly on the grill.
- Place them on a cutting board and use a meat mallet or the bottom of a heavy skillet to pound them to an even ½-inch (1.25 cm) thickness.
- Rub with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper on both sides.
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Ready when: Chicken is evenly pounded and lightly coated
Tip: Pounding ensures even cooking and prevents dry spots on thicker areas
2
Make the mint-pistachio sauce
- In a food processor, combine the fresh mint, ½ cup Greek yogurt, 2 minced garlic cloves, 2 tablespoons pomegranate molasses, and 1 tablespoon fresh lemon juice.
- Pulse until the mixture is smooth and vibrant green, about 30 seconds.
- Stir in the ¾ cup finely chopped pistachios by hand until evenly distributed.
- Taste and adjust salt if needed.
- Transfer to a small bowl.
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Ready when: Sauce is smooth, creamy, and vibrant green with visible pistachio pieces
Tip: Don't over-blend; you want visible pistachio texture, not a paste
3
Grill the chickenOven 400°F / 205°C
- Heat your grill or grill pan to medium-high (400°F / 200°C).
- Once hot, place the seasoned chicken breasts directly on the grill.
- Cook for 5–6 minutes on the first side without moving them, until deep golden grill marks appear.
- Flip and cook the second side for 5–6 minutes until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part with an instant-read thermometer.
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Ready when: Internal temperature reads 165°F (74°C); chicken is golden brown with clear grill marks
Tip: Resist the urge to move the chicken; letting it sit creates those beautiful grill marks and a flavorful crust
4
Rest and slice the chicken
- Transfer the grilled chicken to a cutting board and let it rest for 5 minutes.
- This keeps the juices inside rather than running onto the plate.
- Slice each breast into ¼-inch (6 mm) strips across the grain.
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Ready when: Chicken is sliced into even strips
Tip: Slicing against the grain makes each bite more tender
5
Warm the breadOven 350°F / 175°C
- While the chicken rests, warm the sangak bread on the grill for 30 seconds per side, or wrap it in foil and warm in a 350°F (175°C) oven for 2 minutes.
- The bread should be soft and pliable, not crispy.
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Ready when: Bread is warm and soft to the touch
Tip: Warm bread is far easier to roll without cracking
6
Assemble the wraps
- Lay a sangak bread sheet on a clean surface.
- Spread 2–3 tablespoons of the mint-pistachio sauce down the center of the bread.
- Layer one-quarter of the sliced grilled chicken on top, then add cucumber slices, tomato slices, and a sprinkle of pomegranate seeds if using.
- If desired, dust lightly with sumac.
- Fold the sides of the bread inward and roll tightly from the bottom toward you, similar to a burrito.
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Ready when: Wraps are tightly rolled and ingredients are fully enclosed
Tip: Less filling is more—overstuffed wraps will split when rolled. Save extra sauce for serving on the side
7
Serve
- Place the wraps seam-side down on a serving platter.
- Serve warm, with any remaining mint-pistachio sauce on the side for dipping.
- Offer pomegranate molasses, extra sumac, and fresh mint as accompaniments for guests to customize.
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Ready when: Wraps are plated and ready to serve
Tip: Serve immediately while the wraps are still warm and the bread is pliable

Good to know

Tips

For extra flavor, marinate the pounded chicken in 1 tablespoon olive oil, 1 minced garlic clove, and the juice of half a lemon for 30 minutes before grilling.
Make the mint sauce just before serving to preserve the bright green color and fresh flavor of the mint.
If you don't have a grill, use a grill pan or cast-iron skillet over medium-high heat; cooking times remain the same.
Pomegranate molasses is essential to the authentic Persian flavor; if unavailable, check Middle Eastern markets or order online rather than substituting.

Make ahead

The mint-pistachio sauce can be made up to 4 hours ahead and refrigerated in an airtight container. The chicken can be grilled up to 2 hours ahead and served at room temperature, though warm chicken is preferred. Assemble wraps just before serving to keep the bread pliable and flavors bright.

Storage & reheating

Assembled wraps are best eaten immediately. Leftover grilled chicken keeps in an airtight container in the refrigerator for up to 3 days and can be reheated gently in a 300°F (150°C) oven for 5 minutes or served cold. The mint-pistachio sauce keeps refrigerated for up to 4 days. Do not freeze assembled wraps as the bread will become tough when thawed.

Substitutions

sangak bread → flatbread, naan, or large flour tortillas. Sangak's distinctive seeded texture and flavor are iconic, but any flatbread will work structurally. Adjust quantities if using smaller pieces.
pomegranate molasses → 2 tablespoons balsamic vinegar mixed with ½ teaspoon honey. Gives tartness and slight sweetness, though the distinctive pomegranate flavor will be missing. Adjust to taste.
plain Greek yogurt → labneh or sour cream. Labneh offers similar tanginess and richness. Sour cream works but is slightly thinner; use ⅜ cup for the same consistency.
roasted, salted pistachios → toasted walnuts or almonds, finely chopped. Changes the flavor profile but maintains the nutty, textural element. Toast nuts before chopping for better flavor.