Description
A flavorful Chicken Shawarma Wrap featuring tender marinated chicken, fresh vegetables, and a creamy sauce, all nestled in warm flatbreads.
Ingredients
Scale
- 2 boneless chicken breasts, cut into strips
- 3 tbsp yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp garlic paste
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp oil
- 2–3 flatbreads (shawarma bread or tortillas)
- Fresh veggies (lettuce, tomato, cucumber)
Instructions
- Marinate the chicken: In a large mixing bowl, combine the yogurt, mayonnaise, lemon juice, garlic paste, paprika, cumin, black pepper, and salt. Toss in the chicken strips, ensuring they’re thoroughly coated with the marinade. Cover the bowl and let it marinate for at least 30 minutes; overnight is preferred for intense, mouthwatering flavors.
- Cook the chicken: Heat oil in a frying pan over medium-high heat. Add your marinated chicken strips, spreading them evenly. Cook until browned and fully cooked, about 5-7 minutes, flipping halfway through.
- Warm the flatbreads: While the chicken cooks, warm the flatbreads in a separate pan for a minute or two on each side.
- Assemble your wrap: Lay a warm flatbread on a clean surface. Start with a generous bed of lettuce, followed by sliced tomatoes and cucumbers, then pile on the beautifully cooked chicken.
- Sauce it up: Drizzle some yogurt or tahini sauce over the top for added flavor.
- Serve: Tuck in the edges of the flatbread and roll it tightly. Cut the wrap in half with a sharp knife.
Notes
Make-ahead Tips: Prepare the marinade the night before to boost flavor. Cooking alternatives include air frying or baking the chicken for a healthier option.
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg