Minted Lemon and Olive Chicken Wraps | Oregonian Recipes

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped capers
• 1/2 cup oil-cured black olives, pitted and chopped
• Pinch red pepper flakes
• 1 tablespoon coriander seeds, crushed
• Zest and juice of 2 lemons
• 2-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
• 1 tablespoon honey
• 1/4 cup chopped fresh mint
• Salt and freshly ground black pepper
• 8 pita breads or baguette sections, to serve
• 1 cup fresh ricotta cheese
• 1 cup sliced seedless cucumber