Chicken Shawarma Wraps

 

Ingredients:

For the Chicken Marinade:

1.5 pounds boneless, skinless chicken thighs

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper (acclimate to taste for hotness)

Salt and pepper to be added if needed

Juice of 1 lemon

For the Yogurt Sauce:

1 cup Greek yogurt

2 cloves garlic, minced

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley, chopped

Salt and pepper to be added if needed

For Assembly:

4 pita bread rounds

1 cup cherry tomatoes, halved

1 cup cucumber, thinly sliced

2 cups lettuce leaves, shredded

Red onion, thinly sliced (optional)

Pickles (optional)

Instructions:

Marinate the Chicken:

To make the marinade take a bowl and add olive oil, minced garlic, ground cumin, salt, black pepper, turmeric, cayenne pepper, and lemon juice and mix well.

Make Chicken thighs into small strips and put them in a dish.

Pour the marinade over the chicken, seal the pack or cover the dish, and back rub the marinade into the chicken to guarantee in any event, covering.

Refrigerate the marinated chicken for no less than 30 minutes to permit the flavors to merge. For best outcomes, marinate for 2-4 hours or short-term.

Set up the Yogurt Sauce:

In a little bowl, join Greek yogurt, minced garlic, new lemon juice, slashed parsley, salt, and dark pepper. Blend well.

Refrigerate the yogurt sauce until you're prepared to collect the wraps.

Cook the Chicken:

Heat a barbecue container or skillet with a medium-high flame. You can likewise utilize an open-air barbecue.

String the marinated chicken tenders onto sticks or cook them straightforwardly in the skillet.

Barbecue the chicken for around 5-7 minutes for each side or until it's completely cooked and has a decent singe. Guarantee the chicken arrives at an interior temperature of 165°F (75°C).

Eliminate the cooked chicken from the sticks or container and let it rest for a couple of moments.

Collect the Shawarma Wraps:

Warm the pita bread adjusts in the broiler or on the burner until they are malleable.

Spread out every pita bread round and spread a liberal spoonful of the yogurt sauce in the middle.

Add a modest bunch of destroyed lettuce, a couple of cherry tomato parts, cut cucumber, and red onion (if utilized).

Put the barbecued chicken tenders on top of the veggies.

Optional Garnish:

Drizzle a little more yogurt sauce over the chicken.

Add pickles if desired for extra flavor and crunch.

Fold and Serve:

Fold the sides of the pita bread over the filling, then roll it up from the bottom, creating a wrap.

Secure the wraps with foil or parchment paper to hold them together.

Serve immediately and enjoy your homemade Chicken Shawarma Wraps!

These wraps are ideally suited for a fast and tasty dinner. Go ahead and redo them with your #1 garnishes and partake in the scrumptious mix of delicate, marinated chicken and velvety yogurt sauce.