Chicken Shawarma wraps with salad & lemon yoghurt sauce
Appliance/Function:
Equipment
- 1 Large bowl
- 1 Small bowl
- 1 Frypan
Ingredients
Chicken
- 600 g chicken thighs skinless, boneless
- 4 cloves garlic
- 1 tbsp Moroccan seasoning
- 2 tbsp lemon juice
- 1 tbsp olive oil
Sauce
- ½ cup Greek yoghurt
- ½ tsp cumin
- 1 tsp lemon juice
Filling
- 1 lettuce
- 2 tomato
- 1 red onion optional
- 80 g cheese
To serve
- 6 wholemeal wraps or gluten-free wraps
Instructions
Prep chicken
- Pat 600 g chicken thighs dry and trim any fat. Peel and mince 4 cloves garlic. Combine half of the garlic, 1 tbsp Moroccan seasoningand 2 tbsp lemon juice in a large bowl. Add the chicken, toss to combine and set aside to marinade.
Make sauce
- In a small bowl combine the remaining garlic, ½ cup Greek yoghurt, ½ tsp cumin, 1 tsp lemon juice and season with salt and pepper.
Cook chicken
- Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the marinated chicken and cook for 4-5 minutes on each side or until nicely charred and cooked through. Set chicken aside to rest before slicing.
Prep filling
- Meanwhile, thinly slice 1 lettuce. Slice or dice 2 tomato. Peel and thinly slice 1 red onion. Grate 80 g cheese.
To serve
- Pile the chicken Shawarma onto a platter alongside the 6 wholemeal wraps, fillings and the lemon yoghurt sauce. Get a wrap and smear with yoghurt sauce, add a bit of lettuce, tomato, chicken Shawarma and top with onions and cheese. Roll up and enjoy!
Nutrition
Calories: 562kcal | Carbohydrates: 46g | Protein: 45g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 725mg | Potassium: 785mg | Fiber: 8g | Sugar: 10g | Calcium: 359mg | Iron: 4mg