Servings: 6 wraps
Amount Per Serving: 1 wrap
Total Time: 20 minutes + marinating time
Chicken Shawarma Wrap
- 1 pound chicken (breast or thigh) cut into strips
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice (½ to 1 lemon)
- 1 tsp salt
- 1/2 tsp. black pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1/8 tsp. cinnamon
- 1/8 tsp. cayenne pepper
- 1/2 onion, sliced
For Serving
- 6 pitas
- chopped romaine lettuce
- thinly sliced cucumber
- 1/2 cup prepared tzatziki sauce
This Chicken Shawarma Wrap is bursting with seasoned, tender chicken, fresh vegetables and a creamy, tangy sauce, all wrapped in a soft tortilla. It’s a bold, satisfying wrap that’s perfect for a quick lunch or an easy weeknight meal.
Preparation Notes
Top off with desired toppings like: chopped romaine lettuce, thinly sliced cucumbers, tzatziki sauce
Directions
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Combine oil, lemon juice, salt, pepper, cumin, turmeric, cinnamon and cayenne pepper. Toss with chicken and marinate for at least 2 hours, up to overnight.
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Preheat oven to 425⁰F. Line a large baking sheet with parchment paper. Place chicken on baking sheet with onion.
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Bake until chicken is cooked thoroughly, 20–25 minutes, flipping chicken halfway through.
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Remove from oven and let chicken rest for 5 minutes. Slice chicken into bite-sized pieces.
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Serve on pitas with desired toppings.
Nutrition
367 calories; 16 g fat; 2.8 g saturated fat; 47 mg cholesterol; 375 mg sodium; 35 g carbohydrate; 1.7 g fiber; 2.4 g sugar; 22 g protein