Starting at the bottom edge, begin
rolling the chicken thighs together up
to the top of the plastic wrap, creating
a large sausage shape. Twist each
end of the plastic wrap closed like a
candy wrapper, adding an additional
piece of plastic wrap if necessary.
Then, tie each side with a piece of
twine so it is firmly closed. Place in
the freezer for at least 4 hours or
overnight.
The next day, transfer the frozen chicken into the fridge two hours prior to cooking. We do not want it to thaw fully, but be easier to slice thinly when needed.
Prepare the Pickled Cabbage: using a mandolin, slice red cabbage into thin slices. Place into a 16oz jar, pressing the cabbage down to fill entirely. In a small saucepan, add water, vinegar, salt, and sugar. Over medium heat, bring the mixture to a boil and then remove from the heat. Place the garlic cloves on top of the sliced cabbage and then pour the hot liquid into the jar. Twist the lid on top and then flipover. Allow to sit for at least 2 hours.
Prepare the Cacik: In a medium bowl, add yogurt, sour cream, garlic, lemon zest, fresh mint, and fresh dill. Mix to combine well. Add water, salt, and cucumber and continue to stir until fully combined. Stir in olive oil just before serving.
Prepare the Sauce: In a small bowl, add ketchup, mayo, and bbq sauce. Mix to combine and set aside.
Prepare the Wraps: Remove the chicken from the fridge and unwrap. Slice into very thin slices, 1/8-inch or smaller. Heat a nonstick skillet over high heat. Drizzle the pan very lightly with olive oil. Place one layer of sliced chicken on the hot pan, making sure they do not overlap. Cook for 60 to 90 seconds on the first side and then flip and cook an additional 60 to 90 seconds. Remove the chicken from the heat and place in a baking pan with a lid. Drizzle the pan with a little bit more olive oil and repeat until all chicken is cooked.
Using the same pan, heat the tortillas. Place a tortilla on a plate and top with shredded lettuce, cooked chicken, pickled cabbage liquid and pickled cabbage, dill pickles, and red onions. Drizzle with the wrap sauce and cacik. Roll the wrap to close and repeat with each serving. Serve. Bon appetit!