Name: Chicken Shawarma Wrap
Prep time: 30 min
Cook time: 15 min
Total time: 2 h
Cuisine: Mediterranean
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into thin strips; 1 cup plain Greek yogurt; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 tablespoon lemon juice; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper (adjust to taste); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup plain Greek yogurt (for sauce); 2 tablespoons tahini; 2 cloves garlic, minced (for sauce); 2 tablespoons lemon juice (for sauce); 1 tablespoon olive oil (for sauce); 1/2 teaspoon salt (for sauce); 1/4 teaspoon white pepper (for sauce); 2 tablespoons fresh parsley, chopped (for sauce); 6 large pita breads or lavash wraps; 2 cups mixed greens or lettuce, chopped; 2 medium tomatoes, diced; 1 cucumber, diced; 1/2 red onion, thinly sliced; 1/2 cup pickled vegetables (optional); Fresh parsley for garnish

Description

A flavorful Chicken Shawarma Wrap featuring spiced chicken, fresh vegetables, and a creamy Mediterranean sauce, all wrapped in warm pita.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs, cut into thin strips
1 cup plain Greek yogurt
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup plain Greek yogurt (for sauce)
2 tablespoons tahini
2 cloves garlic, minced (for sauce)
2 tablespoons lemon juice (for sauce)
1 tablespoon olive oil (for sauce)
1/2 teaspoon salt (for sauce)
1/4 teaspoon white pepper (for sauce)
2 tablespoons fresh parsley, chopped (for sauce)
6 large pita breads or lavash wraps
2 cups mixed greens or lettuce, chopped
2 medium tomatoes, diced
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup pickled vegetables (optional)
Fresh parsley for garnish

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Instructions

In a large mixing bowl, combine all the chicken shawarma spices: cumin, paprika, coriander, turmeric, cinnamon, and cayenne pepper.
Add Greek yogurt, minced garlic, olive oil, lemon juice, salt, and black pepper to the spices and mix until smooth.
Add chicken strips to the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours (overnight is best).
In a small bowl, whisk together all Mediterranean sauce ingredients: Greek yogurt, tahini, minced garlic, lemon juice, olive oil, salt, white pepper, and parsley. Adjust seasoning to taste.
Remove chicken from marinade 30 minutes before cooking. Heat a large skillet or grill pan over medium-high heat.
Cook chicken in batches for 6-8 minutes until cooked through and golden brown. Rest for 5 minutes.
Warm pita breads in a dry skillet or microwave.
Spread 2-3 tablespoons of Mediterranean sauce down the center of each warm pita, add spiced chicken, and top with fresh vegetables.
Wrap tightly and serve, optionally wrapped in foil for easier eating.

Notes

Marinate the chicken overnight for best results. This recipe is versatile; swap chicken for eggplant or cauliflower for a vegetarian version.

Nutrition

Serving Size: 1 wrap
Calories: 485
Sugar: 5g
Sodium: 680mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 34g
Cholesterol: 80mg