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Servings: 6 wraps

Total Time: 20 minutes + marinating time

  • 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
  • 6 pitas
  • chopped romaine lettuce
  • thinly sliced cucumber
  • 1/2 cup prepared tzatziki sauce
Chicken Shawarma Wrap

Preparation Notes

6 pitas

chopped romaine lettuce

thinly sliced cucumbers 

½ cup prepared tzatziki sauce

Directions

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. 

Preheat oven to 425⁰F. Line a large baking sheet with parchment paper. Place chicken on baking sheet with onion.  

Bake until chicken is cooked thoroughly, 20–25 minutes, flipping chicken halfway through. 

Remove from oven and let chicken rest for 5 minutes. Slice chicken into bite-sized pieces. 

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

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