Chicken Shawarma Wrap

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 704kcal

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
  • Salt to taste
  • Black pepper to taste

Chicken Shawarma Wrap

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

Garlic Sauce

  • 3 cloves Garlic
  • 1 tsp Extra-virgin olive oil
  • ¼ cup Greek yogurt
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Lemon juice

Wrap Toppings

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

Dessert

  • 6 Dates

Chamomile Tea

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

Instructions

  • Prepare all ingredients as listed above.
  • Bring water to a boil. Place bulgur in a bowl, pour the boiling water over it, cover, and let sit for about 10 minutes until tender. Fluff with a fork and allow to cool.
  • Add parsley, mint, tomato, lemon juice, olive oil, salt, and black pepper to the cooled bulgur. Toss well to combine and set aside so the flavors can meld.
  • In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil to make the shawarma marinade.
  • Add chicken to the marinade and toss until evenly coated.
  • Blend garlic, olive oil, yogurt, salt, black pepper, and lemon juice until smooth. Set aside.
  • Heat a grill or grill pan over medium heat and cook the marinated chicken until grill-marked and the internal temperature reaches 165°F (74°C).
  • Remove the chicken from the grill, allow it to rest for about 5 minutes, then slice into strips.
  • Lay out the tortillas and portion lettuce, cucumber, tomato, red onion, sliced chicken, and pickles onto each wrap. Drizzle with sauce. Fold in the ends and roll up.
  • Bring water to a boil, remove from heat, add chamomile tea bags, and steep for about 5 minutes.
  • Serve the shawarma wrap with tabbouleh, chamomile tea, and dates for dessert.

Nutrition

Calories: 704kcal | Carbohydrates: 67g | Protein: 37g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1201mg | Potassium: 1305mg | Fiber: 13g | Sugar: 21g | Vitamin A: 5908IU | Vitamin C: 64mg | Calcium: 268mg | 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 704 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
  • Salt to taste
  • Black pepper to taste

Chicken Shawarma Wrap

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

Garlic Sauce

  • 3 cloves Garlic
  • 1 tsp Extra-virgin olive oil
  • ¼ cup Greek yogurt
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Lemon juice

Wrap Toppings

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

Dessert

  • 6 Dates

Chamomile Tea

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

Instructions
 

  • Prepare all ingredients as listed above.
  • Bring water to a boil. Place bulgur in a bowl, pour the boiling water over it, cover, and let sit for about 10 minutes until tender. Fluff with a fork and allow to cool.
  • Add parsley, mint, tomato, lemon juice, olive oil, salt, and black pepper to the cooled bulgur. Toss well to combine and set aside so the flavors can meld.
  • In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil to make the shawarma marinade.
  • Add chicken to the marinade and toss until evenly coated.
  • Blend garlic, olive oil, yogurt, salt, black pepper, and lemon juice until smooth. Set aside.
  • Heat a grill or grill pan over medium heat and cook the marinated chicken until grill-marked and the internal temperature reaches 165°F (74°C).
  • Remove the chicken from the grill, allow it to rest for about 5 minutes, then slice into strips.
  • Lay out the tortillas and portion lettuce, cucumber, tomato, red onion, sliced chicken, and pickles onto each wrap. Drizzle with sauce. Fold in the ends and roll up.
  • Bring water to a boil, remove from heat, add chamomile tea bags, and steep for about 5 minutes.
  • Serve the shawarma wrap with tabbouleh, chamomile tea, and dates for dessert.

Nutrition

Calories: 704kcalCarbohydrates: 67gProtein: 37gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 74mgSodium: 1201mgPotassium: 1305mgFiber: 13gSugar: 21gVitamin A: 5908IUVitamin C: 64mgCalcium: 268mgIron: 6mg
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