Chicken Shawarma Wraps
Ingredients
- ½ cup Greek yogurt
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 pound skinned, boned chicken breast, cut into thin strips
- 1 tablespoon olive oil
- ½ cup plain Greek yogurt
- ½ teaspoon lemon juice
- ½ teaspoon bottled minced garlic
- ¼ teaspoon dried dill weed
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- ½ head romaine lettuce, shredded
- 1 cucumber, diced
- 2 medium Roma tomatoes, diced
- 4 (6 inch) pita bread rounds
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Instructions
- 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.
- 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.
- 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.
- 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).
Source
Original recipe: View Original
