Chicken Shawarma Wrap with Yogurt Garlic Sauce

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 600 g Raw boneless skinless chicken breast
• 200 g Plain low-fat yogurt
• 20 g Olive oil
• 40 g Fresh lemon juice
• 12 g Garlic, peeled and minced
• 3 g Ground cumin
• 3 g Ground coriander seed
• 3 g Paprika
• 1 g Ground cinnamon
• 1 g Ground cardamom
• 1 g Ground black pepper
• 3 g Fine salt
• 240 g Plain wheat pita or taboon-style flatbread, total weight
• 200 g Tomatoes, trimmed
• 100 g Romaine lettuce, washed and dried

Make it

Instructions

1. 1

   Cut the chicken into thin strips. Mix 100 g yogurt, all the oil, 25 g lemon juice, 8 g garlic, the spices and 2 g salt. Coat the chicken, cover and refrigerate for 60 minutes. Do not wash raw chicken.

2. 2

   In a clean bowl, combine the remaining 100 g yogurt, 15 g lemon juice, 4 g garlic and 1 g salt. Keep refrigerated. Wash, dry and slice the tomato and lettuce using clean utensils.

3. 3

   Heat a large nonstick or seasoned pan over medium-high heat. Cook the chicken with its coating in two batches, turning, for about 8–10 minutes per batch, until browned and the thickest strips reach 74°C. Do not add extra oil or serve uncooked marinade.

4. 4

   Warm the pita briefly in a dry pan. Share all cooked chicken, vegetables and sauce equally among four 60 g breads and roll. The estimate counts the full marinade even if some remains in the pan.