Chicken Shawarma Wrap (Print Version)
# Ingredients:
01 -
2 lb boneless chicken thighs.
02 -
1 minced garlic clove, large.
03 -
A tablespoon of cumin, ground.
04 -
1 tbsp of cardamom powder.
05 -
1 teaspoon cayenne for heat.
06 -
1 tbsp coriander, ground.
07 -
2 tsp smoked paprika powder.
08 -
Salt, 2 teaspoons.
09 -
Freshly cracked black pepper.
10 -
Juice from 2 lemons.
11 -
3 tbsp olive oil.
12 -
Greek yogurt, 1 cup.
13 -
Garlic clove for sauce.
14 -
A sprinkle of cumin for sauce.
15 -
Squeeze of lemon for sauce.
16 -
Soft flatbreads to serve.
17 -
Shredded lettuce for topping.
18 -
Thin slices of tomato.
19 -
Red onion, sliced fine.
# Instructions:
01 -
Toss chicken into a zip bag with the marinade mix. Rub it all in well! Let it soak up those flavors for at least 3 hours, but overnight's even better.
02 -
Stir yogurt sauce ingredients in a bowl and keep it cool in the fridge till you're ready.
03 -
Throw it on a grill or skillet. Cook one side for 4-5 minutes, flip it, and do the other for 3-4 minutes, till it's golden and smoky.
04 -
Wrap the cooked chicken in foil and let it chill out for 5 minutes before slicing.
05 -
Lay out chicken, veg, flatbreads, and sauce on a tray so folks can build their own wraps.
# Notes:
01 -
You can freeze the chicken with the marinade.
02 -
Thighs work best for this.
03 -
Cook, store, and quickly reheat later!