0.25teaspooncayenne pepper(optional; adjust for heat)
1teaspoonsalt(kosher or flaky)
0.5teaspoonblack pepper(freshly ground)
1tablespoonlemon juice(fresh, tenderizes and brightens marinade)
0.75cupkajmak(creamy dairy spread)
1tablespoonlemon juice(adds brightness to cut through richness)
1smallgarlic clove(finely grated for extra depth)
1pinchflaky salt(taste first, as kajmak can be salty)
4largeflour tortillas(lavash or flatbread; large burrito-size works)
2cupsbutter lettuce leaves(soft and tender)
0.5cupfresh flat-leaf parsley(roughly chopped)
0.25cupfresh dill(roughly chopped)
0.25cupfresh mint leaves(torn)
1smallred onion(thinly sliced, soak in cold water 10 min)
1mediumtomato(ripe, remove seeds if very juicy)
1tablespoonolive oil(for drizzling over finished wraps)
Instructions
Marinate the chicken thighs with olive oil, garlic, smoked paprika, cumin, sweet paprika, cayenne, salt, black pepper, and lemon juice. Grill until cooked through.
Let the chicken rest, then slice into strips. Prepare the fresh herbs, lettuce, onion, and tomato.
Spread kajmak on each tortilla, add chicken, herbs, lettuce, onion, and tomato. Drizzle with olive oil.
Roll up the wraps tightly and serve immediately.
Notes
For extra flavor, marinate the chicken for at least 30 minutes before grilling.