Joojeh Saffron Chicken Wraps with Sumac Yoghurt

Ingredients Serves 4

  • 0.2g Mahbir Saffron
  • 2 chicken breasts cut into cubes
  • 1 small onion finely sliced
  • 1 cup Greek yoghurt
  • 3 tbsp vegetable oil
  • 4 tbsp freshly squeezed lemon juice
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 plain naan breads
  • 1 small bag of salad leaves
  • ½ cup pomegranate kernels
  • 4 tbsp Greek yoghurt
  • 1 clove of garlic (crushed)
  • 1 tbsp sumac
  • 1 tsp salt


Recipe tips

Useful Information

Preparation time: 20 minutes
Cooking time: 35 minutes
Dietary information: contains gluten, fish and tree nuts
Nutrition information per person: 628kcal; protein: 24g; fat: 11g; fibre: 8.3g; salt: 0.1g


  1. 1Heat the oven to 200°C/180°C fan/gas 6.
  2. 2Infuse the saffron strands in half cup of warm water for about 10 minutes.
  3. 3 Combine the onion, yoghurt, oil , lemon juice, liquid saffron, salt and black pepper into a bowl.
  4. 4 Pour it over the chicken cubes and keep in the fridge for minimum 7 hours (preferably overnight).
  5. 5 Place the cubes on to metal skewers and grill for 15-20 mins, turn the chicken in-between. You can also bake the chicken in the oven, but grilling would be better.
  6. 6 Mix in the yoghurt, garlic, sumac and salt until fully combined.
  7. 7 Heat the naan, and spread a layer of the sumac yoghurt onto it. Top with salad leaves, chicken and pomegranate.