Shawarma Chicken Wrap
Spiced chicken wrapped in pita or tortilla with tahini sauce, vegetables, and aromatics. Assembled warm with crispy edges and creamy tahini-lemon dressing.
Ingredients
Method
Pat chicken strips dry and place in a bowl. Combine onion powder, paprika, cumin, and ginger in a small bowl, then toss with chicken and 1 tbsp olive oil. Set aside for 10 minutes.
Whisk tahini, lemon juice, minced garlic, and 2–3 tbsp cold water in a bowl until smooth and pourable. Season with salt and black pepper to taste.
Slice cucumber, red onion, and tomato. Chop parsley. Warm pita or tortillas in a dry skillet or directly over low flame for 30 seconds per side.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches, sear chicken strips 3–4 minutes per side until golden and cooked through (165°F internal). Transfer to a plate.
Lay a warm wrap flat. Spread 2–3 tbsp tahini sauce down the center. Top with a quarter of the cooked chicken, then layer cucumber, red onion, tomato, and parsley.
Fold or roll the wrap tightly, enclosing the filling. Repeat with remaining wraps and ingredients. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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