Chicken Shawarma Wrap
Ingredients
For The Chicken:
- 1 pound boneless, skinless chicken thighs cut into strips
- 3 large garlic cloves minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, use less for milder flavor
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
For The Yogurt Sauce:
- 3/4 cup plain Greek yogurt
- 1 garlic clove minced
- 1 tablespoon lemon juice for sauce
- Salt and pepper to taste
To Assemble:
- 4 flatbreads or pita breads
- Lettuce leaves
- Tomato slices
- Red onion slices
Instructions
To Make The Chicken:
- In a bowl, combine the chicken with garlic, cumin, coriander, smoked paprika, cayenne pepper, lemon juice, olive oil, salt, and pepper. Toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes.
To Make The Yogurt Sauce:
- In a separate bowl, mix the Greek yogurt, minced garlic, lemon juice, salt, and pepper. Cover and refrigerate until ready to use.
To Assemble:
- Heat a nonstick skillet over medium-high heat. Add the marinated chicken strips and cook for about 5 minutes on each side, until the chicken is cooked through and lightly charred. Transfer the chicken to a plate and let it rest for 5 minutes before slicing further if needed.
- Warm the flatbreads in a dry skillet for a few seconds on each side. Spread a layer of the yogurt sauce on each flatbread. Add lettuce, tomato slices, and red onion slices. Top with the cooked chicken strips, then roll up the flatbread tightly. Serve immediately.
Nutrition
Calories: 385kcalCarbohydrates: 35gProtein: 31gFat: 13gSaturated Fat: 2gSodium: 417mgFiber: 2g
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