Chicken Shawarma Wraps with Lemon Tahini Yogurt Sauce
Chicken shawarma wraps: chicken is so juicy and flavorful topped with the crisp pickles, onions and creamy sauce makes this one yummy chicken shawarma wrap.
Ingredients
LEMON HERB TAHINI YOGURT SPREAD:
- 1 cup plain yogurt
- 2 tablespoons tahini
- 1/2 lemon juiced
- 1/2 clove garlic paste
- 2 tablespoons parsley
- 1/4 teaspoon lemon zest
- kosher salt to taste
CHICKEN SHAWARMA:
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons extra light olive oil
- 1/2 lemon juiced
- 4 to 6 cloves garlic finely grated or squeezed through a garlic press
- 1 teaspoon cardamom
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground nutmeg
- 1 large yellow onion sliced vertically
- 1 lemon sliced
FOR THE WRAPS:
- 6 pitas
- sliced pickles I buy Claussen and then slice them myself
Instructions
FOR THE SPREAD:
- Combine the ingredients and refrigerate until ready to use.
FOR THE CHICKEN SHAWARMA:
- Preheat your oven to 425℉ (or 220℃).
- Toss the chicken thighs with 2 tablespoons of olive oil, lemon juice, garlic, salt, cardamom, white pepper, cinnamon, paprika, clove and nutmeg.
- Place onto a rimmed metal baking sheet along with the onion and lemon slices. Drizzle the remaining 2 teaspoons of olive oil over the onions.
- Roast for 20 minutes, rotating the pan halfway through. For crispy edges, flip on the broiler for a few minutes once the chicken is fully cooked.
- Once cooked, let cool and then slice into thin strips.
- Place a few spoonfuls of the tahini yogurt spread onto a warm pita. Top with slices of chicken, onions and pickles.
Nutrition
Serving: 1wrap | Calories: 357kcal | Carbohydrates: 31g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 298mg | Potassium: 621mg | Fiber: 2g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 18mg | Calcium: 102mg | Iron: 2mg