Chicken Shawarma Wrap with Garlic Tahini and Tzatziki

Ingredients

• 2 lb chicken breast (Cut into strips)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 2 tsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp lemon juice (For the chicken marinade)
• 3 tbsp olive oil (For the chicken marinade)
• olive oil (For drizzling into the pan)
• 1 cup Greek yogurt (For garlic tahini sauce)
• 2 tbsp tahini (For garlic tahini sauce)
• 1 tsp garlic (Grated; for garlic tahini sauce)
• 2 tbsp lemon juice (For garlic tahini sauce)
• 1 tsp salt (For garlic tahini sauce)
• 0.5 tsp black pepper (For garlic tahini sauce)
• 1 tsp parsley (Chopped; for garlic tahini sauce)
• 1 tbsp water (Use 1–2 tbsp, as needed, for garlic tahini sauce)
• 1 cucumber (Small, peeled; crush or grate and squeeze out excess water)
• 1 cup Greek yogurt (For tzatziki sauce)
• 2 tbsp fresh dill (Chopped; for tzatziki sauce)
• 1 tsp garlic (Grated; for tzatziki sauce)
• 2 tbsp olive oil (For tzatziki sauce)
• 1 tbsp lemon juice (For tzatziki sauce)
• 0.5 tsp salt (For tzatziki sauce)
• pita bread (For wrapping)
• hot sauce (For assembly)
• lettuce (For assembly)
• onion (With sumac; for assembly)
• dill pickles (For assembly)
• pickled turnip (For assembly)
• tomatoes (For assembly)

Steps

1. 1

   Place the cut chicken strips in a bowl. Add the ground coriander, ground cumin, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and 3 tablespoons olive oil directly to the chicken.

2. 2

   Mix the chicken thoroughly until every piece is evenly coated with the marinade.

3. 3

   Cover the chicken and marinate for at least 1 hour; marinate longer if time allows.

4. 4

   Heat a pan over medium-high heat and drizzle olive oil into the pan.

5. 5

   Add the marinated chicken to the pan in a single layer.

6. 6

   Cook the chicken, flipping it as needed, until fully cooked and the edges are slightly caramelized.

7. 7

   For the garlic tahini sauce, combine the Greek yogurt, tahini, grated garlic, lemon juice, salt, black pepper, chopped parsley, and 1–2 tablespoons water. Mix until smooth.

8. 8

   For the tzatziki, crush or grate the peeled cucumber, then squeeze out its excess water.

9. 9

   Combine the drained cucumber with the Greek yogurt, chopped fresh dill, grated garlic, olive oil, lemon juice, and salt. Mix until combined.

10. 10

    To assemble each wrap, place pita bread on a work surface and add garlic tahini sauce, hot sauce, cooked chicken, lettuce, onion with sumac, dill pickles, pickled turnip, tomatoes, and tzatziki sauce.

11. 11

    Wrap the pita tightly and serve.

Notes

The source does not specify the number or size of pita breads, quantities for the wrap fillings, or an exact chicken cooking time or internal temperature. Cook the chicken until fully cooked as stated in the source.

Nutrition per serving

• main
• Middle Eastern
• Ramadan
• chicken
• wrap
• pan-cooked
• marinated
• high-protein