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Shawarma Chicken Wraps
On February 9, 2018 Category: Lunch and Dinner, Recipes
This crowd-pleasing recipe is sure to be a hit at your dinner table. Make it vegetarian by swapping the chicken for chickpeas, or turn it into a salad to boost your vegetable intake. The cozy combination of spices is sure to satisfy your cravings and have even the pickiest of eaters going back for seconds.
  • 8 Mini Soft Tortilla Wraps (4 inches)
  • 8 oz Boneless skinless chicken breasts (roughly 1 large chicken breast or 2 medium chicken breasts)
  • 1 tbsp avocado oil or extra virgin olive oil
  • 1 tsp each cumin and garlic powder
  • ½ tsp each salt, black pepper, and paprika
  • ¼ tsp each ground coriander and ground cinnamon
  • ¼ cup hummus
  • 1 tbsp lemon juice
  • 1 tsp dried dill
  • ½ tsp garlic
  • Water, as needed (to thin out sauce)
  • Red onion, finely diced
  • Avocado, diced
  • Lettuce, shredded
  • Roma tomato, diced
  • Cucumber
Preheat oven to 350 F. Cut chicken into bite-sized pieces. In a medium bowl, combine the cumin, 1 tsp garlic powder, salt, pepper, paprika, coriander, and cinnamon. Mix well. Add chicken to spices and toss to evenly coat. Transfer chicken to a baking sheet and bake until chicken is cooked through (about 10-15 minutes).

In a small bowl, combine hummus, lemon juice, dill, and ½ tsp of garlic. Add water as needed until your desired consistency is reached.

Prepare your toppings, as needed.

To assemble, add chicken and desired toppings to a wrap. Finish by drizzling with the hummus dressing. Serves 2 -3.

REcipe Notes:
  • Make it vegetarian! Substitute the chicken breast for 1 can of chickpeas.
  • To make this a salad, combine all finished ingredients in a bowl, without the tortillas. Thin out the hummus topping with more water for your salad dressing.