Chicken Shawarma Wrap

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 751kcal

Ingredients

Tabbouleh

  • ¼ cup Bulgur wheat
  • ½ cup Water boiled
  • 1 cup Fresh parsley finely chopped
  • ¼ cup Fresh mint finely chopped
  • ¼ cup Tomato Finely diced
  • 1 TBSP Lemon juice
  • 1½ TBSP Extra-virgin olive oil
  • Kosher salt
  • Black pepper to taste

Chicken Shawarma Wrap

  • 1 clove Garlic minced
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tsp Ground cardamom
  • 1 tsp Smoked paprika
  • Salt
  • Black pepper
  • 1 TBSP Lemon juice
  • 2 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless

Garlic Sauce

  • 10 cloves Garlic
  • 3 tbsp Extra-virgin olive oil
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Lemon juice

Toppings

  • 1 cup Romaine lettuce chopped
  • 1 cup Cucumber diced
  • ½ cup Tomato diced
  • ¼ cup Red onion sliced, thin
  • ¼ cup Pickles diced
  • 2 Whole wheat tortilla burrito size

Dessert

  • 6 Dates

Chamomile Tea

  • 2 cups Water
  • 2 Chamomile tea bags
US Customary - Metric

Instructions

  • Prep the ingredients per instructions above.
  • Prepare the bulgur: Bring water to a boil. Place the bulgur in a bowl, pour boiling water over it, cover, and let sit for 10 minutes until tender. Fluff with a fork and let cool.
  • Make the tabbouleh: Add the parsley, mint, tomato, lemon juice, olive oil, salt, and pepper to the cooled bulgur. Toss well. Refrigerate or set aside to let the flavors meld.
  • Make the shawarma marinade: In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add chicken and toss to coat. Set aside.
  • Prepare the garlic sauce: Blend garlic, oil, salt, pepper, and lemon juice until smooth and fluffy. Set aside. (Optional: For less pungent garlic, boil it in water for 5 minutes, then drain.)
  • Grill the chicken: Heat a grill over medium heat. Grill the marinated chicken on both sides until grill-marked and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes, then slice.
  • Assemble the wrap: Portion the lettuce, cucumber, tomato, red onion, chicken and pickles onto the wrap. Drizzle with garlic sauce. Fold in one end and roll up.
  • Prepare the tea: Bring the water to a boil. Remove from heat, add the chamomile tea bags, and steep for 5 minutes.
  • Serve the shawarma wrap with tabbouleh, chamomile tea, and dates.

Nutrition

Calories: 751kcal | Carbohydrates: 43g | Protein: 32g | Fat: 52g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 984mg | Potassium: 1033mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3537IU | Vitamin C: 63mg | Calcium: 194mg | Iron: 6mg

Chicken Shawarma Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 751 kcal

Ingredients
 
 

Tabbouleh

  • ¼ cup Bulgur wheat
  • ½ cup Water boiled
  • 1 cup Fresh parsley finely chopped
  • ¼ cup Fresh mint finely chopped
  • ¼ cup Tomato Finely diced
  • 1 TBSP Lemon juice
  • 1½ TBSP Extra-virgin olive oil
  • Kosher salt
  • Black pepper to taste

Chicken Shawarma Wrap

  • 1 clove Garlic minced
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tsp Ground cardamom
  • 1 tsp Smoked paprika
  • Salt
  • Black pepper
  • 1 TBSP Lemon juice
  • 2 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless

Garlic Sauce

  • 10 cloves Garlic
  • 3 tbsp Extra-virgin olive oil
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Lemon juice

Toppings

  • 1 cup Romaine lettuce chopped
  • 1 cup Cucumber diced
  • ½ cup Tomato diced
  • ¼ cup Red onion sliced, thin
  • ¼ cup Pickles diced
  • 2 Whole wheat tortilla burrito size

Dessert

  • 6 Dates

Chamomile Tea

  • 2 cups Water
  • 2 Chamomile tea bags

Instructions
 

  • Prep the ingredients per instructions above.
  • Prepare the bulgur: Bring water to a boil. Place the bulgur in a bowl, pour boiling water over it, cover, and let sit for 10 minutes until tender. Fluff with a fork and let cool.
  • Make the tabbouleh: Add the parsley, mint, tomato, lemon juice, olive oil, salt, and pepper to the cooled bulgur. Toss well. Refrigerate or set aside to let the flavors meld.
  • Make the shawarma marinade: In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add chicken and toss to coat. Set aside.
  • Prepare the garlic sauce: Blend garlic, oil, salt, pepper, and lemon juice until smooth and fluffy. Set aside. (Optional: For less pungent garlic, boil it in water for 5 minutes, then drain.)
  • Grill the chicken: Heat a grill over medium heat. Grill the marinated chicken on both sides until grill-marked and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes, then slice.
  • Assemble the wrap: Portion the lettuce, cucumber, tomato, red onion, chicken and pickles onto the wrap. Drizzle with garlic sauce. Fold in one end and roll up.
  • Prepare the tea: Bring the water to a boil. Remove from heat, add the chamomile tea bags, and steep for 5 minutes.
  • Serve the shawarma wrap with tabbouleh, chamomile tea, and dates.

Nutrition

Calories: 751kcalCarbohydrates: 43gProtein: 32gFat: 52gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 35gTrans Fat: 0.01gCholesterol: 73mgSodium: 984mgPotassium: 1033mgFiber: 8gSugar: 4gVitamin A: 3537IUVitamin C: 63mgCalcium: 194mgIron: 6mg
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