Name: Chicken Shawarma Wrap
Prep time: 25 min
Cook time: 30 min
Ingredients: ½ cup Water (boiled); ¼ cup Bulgur wheat; 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); 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 Greek yogurt; 8 oz Chicken breast boneless skinless; 1 clove Garlic (minced ); 1/4 cup Greek yogurt; ½ tsp Salt; ½ tsp Black pepper; ½ tsp Lemon juice; 1 cup Romaine lettuce (chopped); 1 cup Cucumber (diced); ½ cup Tomato (diced); ¼ cup Red onion (thinly sliced); 2 Whole wheat tortilla (or flat bread ); 2 cups Water

Chicken Shawarma Wrap

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Prep Time: 25

Cook Time: 30

Servings:

Calories: 565kcal

Ingredients

Tabbouleh

½ cup Water boiled
¼ cup Bulgur wheat
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

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 Greek yogurt
8 oz Chicken breast boneless skinless

Garlic Sauce

1 clove Garlic minced
1/4 cup Greek yogurt
½ tsp Salt
½ tsp Black pepper
½ tsp Lemon juice

Wrap Toppings

1 cup Romaine lettuce chopped
1 cup Cucumber diced
½ cup Tomato diced
¼ cup Red onion thinly sliced
2 Whole wheat tortilla or flat bread

Chamomile Tea

2 cups Water
2 Chamomile tea bags

Dates

6 Dates

US Customary - Metric

Instructions

Place the bulgur wheat in a bowl, pour the boiling water over it, cover, and let sit until tender. Fluff with a fork and allow to cool.
Preheat the oven to 400℉ / 212℃.
Add the parsley, mint, tomato, lemon juice, olive oil, kosher salt, and black pepper to the bulgur. Toss well and set aside to let the flavors meld.
In a bowl, combine the garlic, ground coriander, ground cumin, ground cardamom, smoked paprika, salt, black pepper, lemon juice, and yogurt. Add the chicken and toss to coat evenly.
In a bowl mix the garlic, yogurt, salt, black pepper, and lemon juice.
Roast the chicken on a baking sheet to an internal temperature of 160°F (71°C). Switch the oven to broil and broil until nicely browned about 2 - 3 minutes. Remove from heat and slice.
Arrange the lettuce, cucumber, tomato, red onion, chicken, on the tortilla wraps. Drizzle with sauce and roll to form wraps.
Bring the water to a boil, remove from heat, add the chamomile tea bags, and steep for about 5 minutes. Remove the tea bags.
Serve the chicken shawarma wraps with tabbouleh, chamomile tea, and dates.

Nutrition