Chicken Shawarma Wraps
Description
These chicken shawarma wraps feature lightly spiced chicken pieces tucked in with a cool and creamy yogurt sauce and lots of fresh veggies.
Ingredients
•
1/2 cup Greek yogurt
•
1 tablespoon garlic, minced
•
1 tablespoon lemon juice
•
1/2 teaspoon ground cinnamon
•
1/2 teaspoon dried oregano
•
1/2 teaspoon salt
•
1/4 teaspoon ground nutmeg
•
1/4 teaspoon ground cloves
•
1 pound skinned, boned chicken breast, cut into thin strips
•
1 tablespoon olive oil
•
1/2 cup plain Greek yogurt
•
1/2 teaspoon lemon juice
•
1/2 teaspoon bottled minced garlic
•
1/4 teaspoon dried dill weed
•
1/8 teaspoon garlic powder
•
1/8 teaspoon salt
•
1/2 head romaine lettuce, shredded
•
1 cucumber, diced
•
2 medium Roma tomatoes, diced
•
4 (6 inch) pita bread rounds
Directions
1
Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2
When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
3
While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
4
Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).