Homemade Chicken Shawarma Wraps
Enjoy a taste of the Middle East at home with these flavorful chicken shawarma wraps, delivering all the deliciousness of a takeaway favorite using simple, everyday ingredients.
15 min
Prep
25 min
Cook
4
Serves
320
Calories
Macros · per serving
26g protein
28g carbs
11g fat
Ingredients
For 4 servings
- 1 pound chicken thigh
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tortilla
- 1 cup lettuce
- 1 tomato
- 0.5 red onion
Instructions
- 1
In a large bowl, combine yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper to create the marinade.
- 2
Cut chicken thighs into strips and add to the marinade, ensuring all pieces are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- 3
Preheat the oven to 400°F (200°C).
- 4
Arrange marinated chicken on a baking sheet lined with foil or parchment paper.
- 5
Bake for 20-25 minutes or until the chicken is fully cooked and slightly charred at the edges.
- 6
While the chicken is cooking, shred the lettuce, dice the tomato, and thinly slice the red onion.
- 7
Warm the tortillas in a dry skillet for a minute on each side until pliable.
- 8
Assemble the wraps by placing a portion of cooked chicken on each tortilla, topped with lettuce, tomato, and onion.
- 9
Roll tightly and serve immediately.
Cook it this week.
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