Chicken Shawarma Wrap with Tzatziki and Pickled Onion

Ingredients

• Lavash bread or other wrap (Use your choice of wrap; the author used lavash bread from Trader Joe’s.)
• 1 lb Ground chicken
• Paprika (For seasoning the chicken.)
• Chili powder (For seasoning the chicken.)
• Garlic powder (For seasoning the chicken.)
• Salt (For the chicken, roasted garlic and tomatoes, tzatziki, and pickling mixture as specified.)
• Black pepper (For the chicken and tzatziki.)
• Greek yogurt (For the tzatziki.)
• Persian cucumber (Grate for the tzatziki; additional cucumber is used as a topping.)
• Dill (Chopped, for the tzatziki.)
• Olive oil (Used for the tzatziki and poured over the roasting pan.)
• Garlic (A head of garlic, with the top chopped off to expose the cloves; roasted and smashed for the tzatziki.)
• Cherry tomatoes (Roasted alongside the chicken.)
• Pickled red onion (Use the homemade pickled onion below.)
• Sweet and spicy jalapeños (For topping the wrap.)
• 1 Red onions (Thinly sliced; pack tightly into a jar or container.)
• 2 cup White vinegar (For the pickling liquid.)
• 2 cup Water (For the pickling liquid.)
• 2 tbsp Honey (For the pickling liquid.)

Steps

1. 1

   Thinly slice 1–2 red onions, using a mandolin if available. Pack the slices tightly into a jar or container.

2. 2

   In a small pot, combine the water, white vinegar, and honey. Bring the mixture to a simmer.

3. 3

   Once the pickling mixture reaches a simmer, turn off the heat and let it cool for 1 minute.

4. 4

   Pour the pickling mixture over the red onions. Leave the onions at room temperature for 15 minutes, then refrigerate them.

5. 5

   Preheat the oven to 400°F.

6. 6

   Place the ground chicken on a sheet of foil or parchment paper. Cover it with a second sheet and roll it out until it is evenly thin.

7. 7

   Season the flattened chicken with paprika, chili powder, garlic powder, salt, and black pepper.

8. 8

   Roll the seasoned chicken up tightly. Cut the roll in half if needed so it fits in the baking pan.

9. 9

   Place the wrapped chicken in a baking pan alongside the cherry tomatoes and the head of garlic, with the top of the garlic chopped off to expose the cloves.

10. 10

    Pour olive oil over the contents of the pan and season with salt.

11. 11

    Roast the pan at 400°F for 40–45 minutes.

12. 12

    While the chicken roasts, prepare the toppings and the pickled onion.

13. 13

    Remove the chicken from the oven and let it cool.

14. 14

    While the chicken cools, make the tzatziki by combining Greek yogurt, grated Persian cucumber, smashed roasted garlic, chopped dill, olive oil, salt, and black pepper. Mix well.

15. 15

    Arrange the lavash or other wrap with the cooked chicken, tzatziki, cucumber, pickled onion, roasted cherry tomatoes, and sweet and spicy jalapeños.

16. 16

    Fold the wrap and sear it in a pan so it is closed and warmed.

17. 17

    Serve and enjoy.

Notes

The source does not specify quantities for the tzatziki ingredients, chicken seasonings, toppings, olive oil, or garlic. It also does not specify a chicken doneness temperature; verify that the chicken is fully cooked before serving. Pickled onions require refrigeration after the stated 15-minute room-temperature period.

Nutrition per serving

• main
• wrap
• Middle Eastern-inspired
• oven-roasted
• high-protein
• meal-prep
• chicken
• homemade-pickles