Chicken Shawarma Wraps, Thursday - Week 17

Bring the flavors of the Middle East to your dinner table with these delicious Chicken Shawarma Wraps. They're easy to make and perfect for a quick, satisfying meal.

Prep time: 15 minutes (plus marinating time)
Cook time: 20 minutes
Total time: 35 minutes (plus marinating time)
Serves: 4

Ingredients

For the chicken marinade:

• 450 g boneless, skinless chicken thighs
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 60 ml plain yogurt
• 2 tablespoons olive oil

For the wraps:

• 4 large flatbreads (such as pita or lavash)
• 1 small cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 2 tomatoes, thinly sliced
• 100 g lettuce, shredded
• 200 g hummus
• 100 g tzatziki or garlic sauce

Instructions

1. In a large bowl, combine the garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), salt, black pepper, yogurt, and olive oil. Mix well to form a marinade.

2. Add the chicken thighs to the marinade, making sure they're well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

3. Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 74°C.

4. Remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into thin strips.

5. To assemble the wraps, spread a layer of hummus on each flatbread. Top with lettuce, cucumber, red onion, and tomato slices. Add the sliced chicken and drizzle with tzatziki or garlic sauce.

6. Roll up the wraps tightly and cut them in half diagonally. Serve immediately and enjoy your Chicken Shawarma Wraps!

Note: For a vegetarian alternative, you can replace the chicken with grilled vegetables, such as bell peppers, zucchini, and eggplant.