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 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 shawarma wrap with tabbouleh, chamomile tea, and dates.
Nutrition
Calories: 490kcal | Carbohydrates: 64g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 1655mg | Potassium: 1231mg | Fiber: 12g | Sugar: 17g | Vitamin A: 5880IU | Vitamin C: 59mg | Calcium: 268mg | Iron: 6mg
Chicken Shawarma Wrap
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 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 shawarma wrap with tabbouleh, chamomile tea, and dates.
Nutrition
Calories: 490kcalCarbohydrates: 64gProtein: 32gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 59mgSodium: 1655mgPotassium: 1231mgFiber: 12gSugar: 17gVitamin A: 5880IUVitamin C: 59mgCalcium: 268mgIron: 6mg
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