Chicken Shawarma Wraps with Tahini Yogurt Dressing

Chicken Shawarma Wraps with Tahini Yogurt Dressing
This grilled Chicken Shawrma recipe is a New York street-side flavor bomb. Wanna know the secret? The spice mixture paired with the soft egglife wrap. Enjoy.

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egglife wraps are made with cage-free eggs, not flour.

<1G carbs, 5G protein, 30 calories
The Perfect Wrap for Simple, Delicious, Nutrition!

Serves 2

Note:  Chicken could be marinated overnight.

1 lb. boneless, skinless chicken thighs

4 Original style egglife wraps

1 1/2 T. fresh lemon juice

1 1/2 T. olive oil or avocado oil

1 clove garlic, smashed(optional)

1 t. sea salt

1 t. ground pepper

2 t. ground cumin

2 t. ground coriander

1 t. paprika

½  t. turmeric

¼  t. ground cloves

¼  t. cayenne pepper

Tahini-Yogurt Dressing:

1 c. full-fat plain greek yogurt (dairy or plant-based)

1 heaping T. tahini

1 garlic clove, minced

2 T. fresh lemon juice

2 T. fresh dill, finely chopped

2 T. fresh mint, finely chopped

For the salad:

In a bowl, add the grape tomatoes, cucumbers and red onion and mix well.

Add 1 ½ T. of olive oil and salt and pepper to taste.

Mix well. 

Set aside.

Directions

For Chicken Marinade:

Mix all ingredients but only 1 ½ T. olive oil, up until the greek yogurt, together in a bowl.

Place chicken thighs in a plastic bag, along with the marinade, and massage the spice mixture into the chicken pieces.

Refrigerate overnight (optional).

 

For The Dressing:

Whisk yogurt, tahini, garlic, lemon juice, ½ t. salt and ¼ t. pepper in a medium bowl until it’s all mixed together. 

Fold in dill and mint.

Set aside.

For the salad:

In a bowl, add the grape tomatoes, cucumbers and red onion and mix well.

Add 1 ½ T. of olive oil and salt and pepper to taste.

Mix well. 

Set aside.

 

Grilling Chicken:

Heat grill to medium-high heat, around 350/375 degrees.

Remove chicken from bag, discard leftover marinade, and place onto the hot grill.

Cook for 8 minutes per side, or until cooked through.

Remove from the grill and allow to cool.

Once cooled off, slice into thin pieces.

 

To prepare the egglife wraps:

Heat up a skillet over medium heat.

Spray the skillet with spray oil (I use avocado oil).

Place one wrap on the skillet and cook for 30-45 seconds.  

While it’s cooking, spray the topside of the wrap.

Flip the wrap and cook for another 30-45 seconds.

Remove from heat to a cutting board and continue with three more wraps.

 

To Assemble:

Divide the chicken into four portions and place on top of the egglife wraps.

Add a hearty dollop of the salad mixture.

Next, the Tahini-Yogurt Dressing.

Add greens to the top if desired.

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