Spiced Chicken Shawarma Wrap
Marinated chicken breast wrapped in pita or flour tortilla with shawarma spices, tahini sauce, and fresh vegetables. Assembled warm with cucumber, red onion, and tomato for a handheld Middle Eastern sandwich.
Ingredients
Method
In a mixing bowl, combine shawarma spice blend, lemon juice, 2 tbsp olive oil, and minced garlic.
Add chicken breast to the marinade, turning to coat evenly. Set aside for 15 minutes at room temperature (or refrigerate up to 12 hours).
Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
Place marinated chicken in the hot skillet; cook 6 to 8 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes.
Slice or shred the cooked chicken into bite-sized pieces.
Warm pita bread or tortillas in the skillet for 30 seconds per side, or wrap in a damp towel and microwave for 20 seconds.
Spread 2–3 tbsp tahini-lemon sauce over the center of each warm wrap.
Layer sliced chicken, cucumber, red onion, tomato, and fresh parsley on each wrap.
Fold or roll the wrap tightly and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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