Chicken Shawarma Wraps
Ingredients
Marinade
-
2
lemons
juiced
-
½
cup
olive oil
-
6
cloves
garlic, minced
-
1
teaspoon
kosher salt
-
2
teaspoons
freshly ground black pepper
-
2
teaspoons
ground cumin
-
2
teaspoons
paprika
-
½
teaspoon
turmeric
-
a pinch
cinnamon
-
¼ - ½
teaspoon
crushed red pepper flakes
Other Ingredients
-
2
lbs
boneless skinless chicken breast cutlets
-
1
medium
red onion, cut into wedges
-
¾
cup
plain fat free Greek yogurt
-
2
tablespoons
light mayonnaise
-
1
tablespoon
lemon juice
-
1
tablespoon
tahini, stirred
-
¼
teaspoon
garlic powder
-
8
pieces
pitas
-
8
leaves
green leaf lettuce
-
2
medium
tomatoes, thinly sliced
-
½
medium
cucumber, thinly sliced
-
2
tablespoons
chopped fresh parsley
Instructions
- Prepare the marinade by whisking together all marinade ingredients in a mixing bowl.
- Place chicken cutlets in a zip-top bag, pour the marinade over, seal, and toss to coat. Refrigerate for at least 2 hours, up to 12 hours.
- Preheat the oven to 425°F and line a baking sheet with foil or parchment paper.
- Remove chicken from marinade and place on the baking sheet, letting excess marinade drip off. Toss onion wedges in the marinade and place on the baking sheet.
- Roast chicken and onions in the oven for 16-22 minutes until cooked through. Broil for an additional 1-2 minutes to brown.
- Let the chicken rest for 10 minutes before slicing.
- Mix Greek yogurt, mayonnaise, lemon juice, tahini, and garlic powder in a small bowl to make the white sauce.
- Assemble each wrap by layering pita with lettuce, tomatoes, cucumbers, roasted onions, chicken, white sauce, and parsley.
Nutrition Facts (estimated)
Servings
8 wraps
Calories
298
Total fat
12g
Total carbohydrates
16g
Total protein
35g
Sodium
431mg
Cholesterol
0mg
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