Chicken Shawarma Wrap
Seasoned chicken wrapped in flatbread with tahini sauce, cucumbers, and tomatoes. Assembled warm with crispy exterior and tender, spiced chicken.
Ingredients
Method
Combine chicken strips with shawarma spice blend, lemon juice, minced garlic, and olive oil in a mixing bowl; toss until evenly coated and let sit 10 minutes.
Slice cucumber, dice tomatoes, and thinly slice red onion; set vegetables aside in separate bowls.
Warm pita bread in a skillet or over a flame for 30 seconds per side until pliable.
Heat a cast iron skillet or grill pan over medium-high heat; cook chicken strips in batches 3–4 minutes per side until golden and internal temperature reaches 165°F, working in batches to avoid crowding.
Place warm pita on a clean surface and spread 2 tablespoons tahini-lemon sauce down the center.
Layer chicken, cucumber, tomato, and red onion on top of sauce; sprinkle with fresh parsley.
Fold or roll pita to enclose filling, wrap the bottom with parchment if needed, and serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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