Makes 4 Servings
Prep Time: 
Cook Time: 
3 tbsp lemon juice pinch of salt
2 tbsp olive oil
2 tsp ground allspice
1 tbsp ground coriander
3 tbsp chopped fresh cilantro leaves
2 1/2 lbs boneless, skinless chicken thighs, fat trimmed
6 white flatbreads
2 large handfuls shredded iceberg lettuce
8 cloves garlic
2 tsp salt
3 tbsp lemon juice
1/2 cup sunflower oil
3/4 cup olive oil
1/2 cup plain yogurt
2 tsp sumac (a lemony spice used in Middle Eastern cooking)
3 handfuls fresh Italian parsley, chopped
1 vine-ripened tomato, diced
1/2 small onion, thinly sliced
How to make it 

Combine the lemon juice, salt, oil, spices, and cilantro in a large bowl. Add the chicken and toss to coat.

Preheat the outdoor grill to medium-high heat.

Grill the chicken 4 to 5 minutes on each side, or until cooked through. Cut into bite- size pieces.

Meanwhile, to make the yogurt and garlic sauce, combine the garlic, salt, and lemon juice in a blender until smooth. Gradually add the oils in a thin, steady stream while the motor is still running, until the sauce has thickened; fold in the yogurt and sumac.

To make the salad, combine the parsley, tomato, and onion.

To assemble, place the flatbreads on the grill for about 5 to 10 seconds to warm slightly, then spread the yogurt and garlic sauce over them. Arrange the tomato-parsley salad, lettuce, and chicken on top. Roll up to enclose and cut in half to serve.