Chicken shawarma wrap with garlic yogurt sauce

Name: Chicken shawarma wrap with garlic yogurt sauce
Prep time: 12 min
Cook time: 8 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 255 g boneless chicken breast, cut in thin strips (255 g chicken boneless); 1.5 tbsp plain yogurt (25 g dahi loose); 1 large clove, crushed (4 g garlic); 1 tsp juice (5 g lemon); 1 level tsp shawarma spice mix (5 g shawarma or bbq masala packet); 3/4 tsp, its share of the Sunday sear (3.4 g cooking oil); 1 shawarma bread / pita (60 g shawarma bread); a handful finely shredded (30 g cabbage); 3 slices (30 g tomato); 5 slices (30 g cucumber); a few thin rings (15 g onion); 1 pinch (1 g salt)

Yogurt-and-lemon marinated chicken strips charred in a dry hot pan, rolled in warm flatbread with crunchy cabbage, tomato, cucumber and a thick garlic yogurt sauce. 66 g of protein in one wrap.

Protein 66 gCarbs 45 gFat 13 g

Makes 1 · Weekend 12 min · On the day 8 min · Fridge box

Jump to recipe Watch the video

Video: Chicken Shawarma | Home made Chicken shawarma Recipe By Food Fusion — Food Fusion

The video’s version isn’t the same as ours; follow the amounts below for the numbers above.

Method

Saturday night: mix all 455 g strips (this wrap's 255 g + Friday's spaghetti 200 g) with the yogurt, garlic, lemon, spice mix and salt; fridge overnight.
Sunday 09:30, non-stick pan on high: 3/4 tsp oil, half the strips in one layer (two batches).
Leave 3 min without stirring until charred at the edges, turn, 3 min more until no pink inside.
Cool on a tray 20 min; the 255 g-raw share (a little over half) goes in a fridge box for Monday, the rest in a freezer box for Friday.
Monday: warm the strips 2-3 min in a hot dry pan until steaming.
Warm the bread 20 s per side, spread the garlic yogurt sauce, pile on cabbage, tomato, cucumber, onion and chicken.
Roll tight, wrap the bottom in foil and toast the seam side 1 min so it stays closed.

Keeping

Keeps: Cooked strips: fridge 2 days

Why it tastes good: Do not stir for the first 3 minutes: the char from a dry hot pan is what makes it taste like it came off a spit.

Nutrition, per portion