Grilled Chicken Shawarma Wrap
Marinated grilled chicken breast wrapped in flour tortillas with tahini-lemon sauce, cucumber, and red onion. Warm, protein-forward handheld meal with Middle Eastern spicing and cool yogurt-based condiment.
Ingredients
Method
Whisk together garam masala, minced garlic, lemon juice, and olive oil in a bowl.
Coat chicken breast evenly with marinade and let rest 15 minutes (or up to 8 hours refrigerated).
Preheat grill to medium-high heat. Grill chicken 6–7 minutes per side until internal temperature reaches 165°F.
Rest cooked chicken 5 minutes, then slice against the grain into strips.
Whisk tahini, yogurt, remaining lemon juice (about 1 tbsp), and salt until smooth and pourable.
Warm tortillas over the grill or in a dry skillet, then lay flat.
Spread tahini sauce on each tortilla, layer chicken strips, cucumber, red onion, and parsley.
Sprinkle with toasted sesame seeds, roll wrap tightly, and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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