Grilled Chicken Shawarma Wrap
Also known as a Middle Eastern “taco,” this authentically-spiced wrap is perfect for lunch or dinner.
- ¼ cup (50 mL) fresh parsley leaves
- ½ lemon
- ½ cup (125 mL) 2% plain low-fat Greek yogurt, divided
- ½ tsp (2 mL) each red pepper flakes and ground cumin
- ¼ tsp (1 mL) ground coriander
- 12 oz (350 g) chicken tenders, if large cut in half lengthwise
- ½ red onion
- ⅓ seedless cucumber
- 4 pieces naan or pita pockets
- Oil for spraying bread
- 2 garlic cloves
- 1½ tbsp (22 mL) plain hummus
Snip the parsley in a small bowl with the Professional Shears.
Juice the lemon with the Juicer. Combine the parsley, 1 tbsp (15 mL) of lemon juice, 1 tbsp (15 mL) of yogurt, red pepper flakes, cumin, and coriander in a medium bowl. Add the chicken and mix to coat.
Spiralize the onion and cucumber with the ribbon blade on the Veggie Spiralizer. Set aside.
Heat the Double Burner Grill over medium heat for 3–5 minutes. Spray both sides of the bread with oil using the Kitchen Spritzer.
Add the chicken to one side of the pan. Add two pieces of bread to other side, slightly overlapping. Cook the chicken for 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C). Cook the bread for 2–3 minutes per side.
Remove the bread and wrap it in foil; repeat with the remaining bread.
Combine the remaining lemon juice and yogurt, garlic pressed with Garlic Press, and hummus in a small bowl. Spread the sauce onto one side of each piece of bread.
Add the chicken and vegetables to the bread and wrap.
- 4 servings
Nutrients per serving:
Calories 320, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 41 g, Fiber 6 g, Sugars 5 g, Protein 30 g