Indulge in the delightful flavors of the Mediterranean with this Garlic Chicken Shawarma Wrap. This wrap is not only a delicious meal but also a quick and easy solution for busy weeknights or lunch prep. With its marinated chicken, fresh vegetables, and robust garlic sauce, it’s a satisfying dish that everyone will love.
Ingredients
Scale:
2 pounds boneless, skinless chicken thighs
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
Salt and pepper to taste
Juice of 1 lemon
1 cup plain yogurt
2 tablespoons tahini
3 cloves garlic, minced
Juice of 1/2 lemon
Salt to taste
1 cup diced tomatoes
1 cucumber, diced
1/2 red onion, thinly sliced
Fresh parsley, chopped
2 large pita breads or gluten-free wraps
Instructions
In a large bowl, combine minced garlic, olive oil, ground cumin, ground coriander, paprika, turmeric, cinnamon, salt, pepper, and lemon juice. Mix well to form a marinade.
Place the boneless, skinless chicken thighs in the bowl with the marinade. Ensure each piece is coated evenly, cover with plastic wrap and refrigerate for at least 1 hour or overnight.
Preheat your grill or stovetop skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes per side until it reaches an internal temperature of 165°F and is nicely charred.
In a small bowl, whisk together yogurt, tahini, minced garlic, lemon juice, and salt until smooth. Adjust seasoning to taste.
Slice the cooked chicken into thin strips. Take a pita or gluten-free wrap, spread garlic sauce, layer chicken, and top with tomatoes, cucumber, red onion, and parsley.
Fold the sides of the wrap over the filling and roll tightly from the bottom up. Serve immediately or wrap in foil for later.
