Za'atar Chicken Shawarma Wrap
Marinated chicken shawarma with za'atar spice, tahini sauce, and fresh vegetables wrapped in flatbread. Sliced chicken is assembled with pickled onions, cucumber, and herbs, then drizzled with creamy tahini dressing.
Ingredients
Method
In a bowl, whisk together za'atar spice blend, olive oil, lemon juice, and minced garlic.
Coat chicken breasts evenly with marinade. Refrigerate for at least 15 minutes or up to 24 hours.
Heat a grill or skillet to medium-high. Cook marinated chicken 6–8 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice into strips.
Slice cucumber thinly. Thinly slice or quick-pickle red onion. Chop parsley. Dice tomato. Warm flatbread.
In a bowl, stir together tahini, yogurt, lemon juice, minced garlic, and a pinch of salt until smooth and pourable.
Lay a warm flatbread flat. Arrange sliced chicken down the center. Top with cucumber, red onion, parsley, and tomato.
Drizzle tahini sauce generously over filling. Wrap or fold flatbread around filling and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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