Recipe Video
Recipe Video
Ingredients
Ingredients for Marinade
- 1/2 teaspoon paprika
- 1/2 teaspoon sumac
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pinch ground nutmeg
- Salt to taste
- 1/2 teaspoon pepper
- 1/4 cup lemon juice
- 1/4 cup Greek yogurt, plain
Ingredients for Wrap
- 1 red onion, sliced into 1 inch strips
- 1 tomato, sliced into 1 inch strips
- 1/4 cup pickles, sliced into 1 inch strips
- 2 boneless skinless chicken breast, cut into strips
- 2 tablespoon olive oil
- 4 whole wheat flatbread
- Tahini paste or dressing
Directions
In a medium bowl, combine paprika, onion powder, garlic powder, ground nutmeg, sumac, cumin, salt, pepper, lemon juice, and yogurt. Mix thoroughly to combine.
Add chicken strips to the marinade mixture and ensure the chicken is thoroughly coated.
Place plastic wrap over top of bowl and let marinate in refrigerator for at least 2 hours or overnight.
When ready to prepare shawarma, remove bowl from refrigerator and lightly pat dry to remove excess marinade.
Over medium-low heat, heat 2 tablespoons of olive oil in a sauté pan.
Place the chicken into the pan and sauté until fully cooked (internal temperature should read 165°F).
Remove from heat and set aside.
Lay flatbreads on a serving plate.
Spread tahini paste or dressing on the middle of each flatbread.
Add 3-4 pieces of chicken strips on top of the tahini.
Top chicken with sliced onions, tomatoes, and pickles.
Garnish each wrap with leftover lemon juice.
Fold the wraps.
Recipe in Action
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4 servings
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Difficulty: Easy
Nutrition Tip 
The use of sumac in this seasoning lets you reduce the salt content without compromising on the rich tangy flavor.
Sumac is a spice made from dried and ground berries of the wild sumac flower that is very versatile and can be used in many dishes.
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