Did you understand you could wrap the culinary world up in a warm piece of pita? Well you should. Get ready to be carried all over the world by means of our chef's incredible worldly-inspired wraps. Chef Richard Blais brings the heat with his Chicken Tikka Wrap, featuring fragrant spices and tender chicken, while Chef Nyesha Arrington showcases her skills with a delectable Chicken Gyro, bursting with fresh herbs and appetizing tzatziki. These covers are guaranteed to take your palate on a wild flight.

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* Nyesha's * * Chicken * * Gyro *.
_ Makes _ _ 2 _ _ portions _.

* COMPONENTS *.
* Yogurt * * Marinated * * Chicken *.
8 ounces greek yogurt.
2 tablespoons olive oil.
1 tablespoon newly squeezed lemon juice.
2 large garlic cloves, grated.
2 teaspoons kosher salt, plus more for spices.
1 teaspoon dried oregano.
1 pound boneless, skinless chicken thighs.

* Lemon * * Tahini * * Vinaigrette *.
1/4 cup tahini.
2 tablespoons freshly squeezed lemon juice.
2 tablespoons olive oil.
Kosher salt.
Freshly ground black pepper.
1-2 tablespoons water.

* Chickpea * * Salad *.
1 15-ounce can chickpeas, drained pipes.
1 little red onion, thinly sliced.
2 Persian cucumbers, sliced.
2 vine-ripe tomatoes, sliced.
2 tablespoons torn parsley leaves.
1 tablespoon torn mint leaves.
1 tablespoons dill fronds.

* Assembly *.
2 pieces pita.
2 tablespoons sliced parsley.
1 tablespoon sliced mint.
1 tablespoon dill leaves.
Olive oil.

* PROCEDURE *.
1. Marinate the chicken: In a blending bowl integrate the yogurt, olive oil, lemon juice, garlic, salt, and dried oregano. Include the chicken thighs and toss to coat totally. Cool the chicken and let marinate for at least 1 hour and up to overnight.

2. Heat a grill pan over high heat and grill the marinaded chicken thighs up until charred and prepared through.

3. Make the chickpea salad: In a large blending bowl, whisk together the tahini, lemon juice, olive oil, salt and pepper. Blend in a little bit of water until the vinaigrette reaches your wanted consistency. To the bowl, include the chickpeas, red onion, cucumbers, tomatoes, parsley, mint and dill and toss together.

4. Develop the pita: Position the pita on the hot grill or open flame to char. Dice the chicken, season with salt and divide in between the two pitas. Spray the chicken with parsley, mint and dill and drizzle with olive oil. Leading the pitas with the chickpea salad.

* Richard's * * Chicken * * Tikka * * Wrap *.
_ Makes _ _ 2 _ _ Servings _.

* INGREDIENTS *.
Chicken Tikka.
8 ounces greek yogurt.
1/4 cup masala paste.
1/4 cup cream of coconut.
3 large cloves garlic, grated.
1 pound thin cut, boneless, skinless chicken breast.
Kosher salt.
Newly ground black pepper.

* Pickled * * Red * * Onion *.
1/4 cup red white wine vinegar.
1 tablespoon honey.
2 teaspoons black peppercorns.
1 teaspoon kosher salt.
1 teaspoon coriander seeds.
2 bay Leaves.
1 red onion, sliced.

* Cauliflower *.
2 tablespoons olive oil.
8 ounces cauliflower florets.
1 tablespoon Madras curry powder.

* Chickpea * * Salad *.
1/4 cup tikka marinade.
1 15-ounce can chickpeas.
2 tablespoons chopped cilantro.
1 tablespoon freshly squeezed lime juice.
Kosher salt.

* Assembly *.
2 pieces roti.
1 head romaine, shredded.
1/4 cup chopped cilantro.
1 lime.

* PROCEDURE *.
1. Marinade the chicken: In a blending bowl, combine the greek yogurt, masala paste, cream of coconut, and garlic. Reserve 1/4 cup of marinade and set aside. Season the chicken with salt and pepper and location into the marinade. Let the chicken marinade for a minimum of 1 hour and approximately overnight.

2. Heat a grill pan over high heat and grill the marinaded chicken until charred and cooked through.

3. Make the pickled onion: In a big blending bowl whisk together the vinegar, honey, peppercorns, salt, coriander seeds and bay leaves. Add the onions and toss to combine.

4. Prepare the cauliflower: In a medium frying pan over medium-high heat, include the oil. Once the oil is glittering, add the cauliflower and curry powder. Cook until tender and caramelized.

5. Make the chickpea salad: In a medium blending bowl, toss together the reserved marinade, chickpeas, cilantro, lime juice and salt.

6. Build the roti: Place the roti on the hot grill or open flame to char. Lay the shredded lettuce and cilantro throughout the roti. Dice the chicken, season with salt and divide between the two rotis. Squeeze fresh lime juice over the chicken and top with the cauliflower, chickpea salad, and marinaded red onions.

0:00 Intro.
0:29 Level 1: All About Wraps.
1:11 Level 2: Next Level Covers.
8:45 Level 3: Wrap It Up.

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