chicken shawarma flatbread wraps
Don't skip the marinating. It really makes the dish.
prep time
23 Hr
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- MARINADE
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamon
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 5 tablespoons olive oil, divided
- 4 boneless skinless chicken thighs
- YOGURT SAUCE
- 1 cup plain yogurt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons lemon juice
- TO SERVE
- 2 cups chopped lettuce
- 2 tomatoes, sliced
- 4 flatbreads
How To Make chicken shawarma flatbread wraps
-
Step 1Mix the marinade ingredients, and reserve 2 Tbsp olive oil for cooking the chicken. Then add the chicken and massage the marinade over all the pieces and cover. Set in the fridge and let marinate 12 to 24 hours.
-
Step 2Mix the yogurt sauce ingredients together and place in fridge covered.
-
Step 3To cook the chicken, add the last 2 Tbsp olive oil to a pan and cook the chicken until juices run clear.
-
Step 4Cut into slices.
-
Step 5Place lettuce, tomato, and yogurt sauce on one side of the flatbread.
-
Step 6Then pile the chicken on the other side. Fold in half and roll in parchment paper. Enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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