Chicken Shawarma Wrap

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 509kcal

Ingredients

Tabbouleh

  • ¼ cup Bulgur wheat
  • 1 cup Fresh parsley finely chopped
  • ¼ cup Fresh mint finely chopped
  • ¼ cup Tomato finely diced
  • 1 tsp Lemon juice
  • 1½ tsp Extra-virgin olive oil
  • Salt to taste
  • 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 tsp Lemon juice
  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless butterflied

Garlic Sauce

  • 3 cloves Garlic minced
  • ¼ cup Greek yogurt
  • Salt
  • Black pepper
  • ½ tsp Lemon juice

Toppings

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

Dessert

  • 4 Dates

Chamomile Tea

  • 2 cups Water
  • 2 Chamomile tea bags or 1 tsp loose-leaf tea per serving
US Customary - Metric

Instructions

  • Prep the ingredients per instructions above.
  • 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. 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.
  • 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.
  • Blend garlic, yogurt, salt, pepper, and lemon juice until smooth and fluffy. Set aside.
  • 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.
  • Portion the lettuce, cucumber, tomato, red onion, chicken and pickles onto the wrap. Drizzle with garlic sauce. Fold in one end and roll up.
  • Bring the water to a boil. Remove from heat, add the chamomile tea bags, and steep for 5 minutes.
  • Serve the wrap with tabouleh dates, and chamomile tea.

Nutrition

Calories: 509kcal | Carbohydrates: 61g | Protein: 37g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 616mg | Potassium: 1242mg | Fiber: 12g | Sugar: 16g | Vitamin A: 5904IU | Vitamin C: 60mg | Calcium: 260mg | Iron: 6mg

Chicken Shawarma Wrap

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 509 kcal

Ingredients
 
 

Tabbouleh

  • ¼ cup Bulgur wheat
  • 1 cup Fresh parsley finely chopped
  • ¼ cup Fresh mint finely chopped
  • ¼ cup Tomato finely diced
  • 1 tsp Lemon juice
  • 1½ tsp Extra-virgin olive oil
  • Salt to taste
  • 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 tsp Lemon juice
  • 2 tsp Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless butterflied

Garlic Sauce

  • 3 cloves Garlic minced
  • ¼ cup Greek yogurt
  • Salt
  • Black pepper
  • ½ tsp Lemon juice

Toppings

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

Dessert

  • 4 Dates

Chamomile Tea

  • 2 cups Water
  • 2 Chamomile tea bags or 1 tsp loose-leaf tea per serving

Instructions
 

  • Prep the ingredients per instructions above.
  • 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. 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.
  • 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.
  • Blend garlic, yogurt, salt, pepper, and lemon juice until smooth and fluffy. Set aside.
  • 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.
  • Portion the lettuce, cucumber, tomato, red onion, chicken and pickles onto the wrap. Drizzle with garlic sauce. Fold in one end and roll up.
  • Bring the water to a boil. Remove from heat, add the chamomile tea bags, and steep for 5 minutes.
  • Serve the wrap with tabouleh dates, and chamomile tea.

Nutrition

Calories: 509kcalCarbohydrates: 61gProtein: 37gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 74mgSodium: 616mgPotassium: 1242mgFiber: 12gSugar: 16gVitamin A: 5904IUVitamin C: 60mgCalcium: 260mgIron: 6mg
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