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High Protein Crispy Chicken Shawarma Wraps
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High Protein Crispy Chicken Shawarma Wraps

50 minServes 4Nutri-Score B€€
from @panaceapalm20 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless skinless chicken thighs (fat trimmed, sliced into strips)Meat900 g
  • 0% Greek yoghurt (for the marinade)Dairy80 g
  • lemon juice (juice of half a lemon)Produce15 ml
  • minced garlic (minced (teaspoons))Produce2 pieces
  • smoked paprika (teaspoons)Spices2 pieces
  • garlic powder (teaspoon)Spices1 piece
  • onion powder (teaspoon)Spices1 piece
  • allspice (teaspoon)Spices1 piece
  • cayenne (teaspoon)Spices1 piece
  • oregano (teaspoon)Spices1 piece
  • cumin (teaspoon)Spices0.5 pieces
  • salt (teaspoons, for the seasoning)Spices2 pieces
  • avocado oil (for the crispy coating)Pantry45 ml
  • tomato paste (for the crispy coating)Pantry30 g
  • dried chilli flakesSpices2 g
  • salt (to taste, for the coating)Spices1 g
  • 0% Greek yoghurt (for the garlic sauce)Dairy120 g
  • light mayonnaisePantry30 g
  • lemon juice (for the garlic sauce)Produce5 ml
  • garlic powder (teaspoon, or minced garlic)Spices1 piece
  • salt (half a teaspoon, for the sauce)Spices2.5 g
  • honey (optional)Pantry7 g
  • Lebanese wraps (60 g each, separated into two layers)Bakery4 pieces
  • pickles (sliced)Pantry80 g

per serving

Nutrition

555kcal

Carbs
36 g
Proteins
53 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Mixing bowl
  • Frying pan
  • Oven

step by step

Method

  1. Marinate the chicken

    • Slice the chicken thighs into strips.
    • Add the Greek yoghurt, lemon juice, minced garlic, tomato paste and the shawarma seasoning (smoked paprika, garlic powder, onion powder, allspice, cayenne, oregano, cumin and salt).
    • Mix well to coat and leave to marinate.
    Step 1

  2. Make the garlic sauce

    • In a bowl, combine the Greek yoghurt, light mayo, lemon juice, garlic powder, salt and honey.
    • Mix well and set aside.
    Step 2

  3. Bake the chicken

    • Spray a baking tray and spread out the marinated chicken.
    • Bake at 200 °C, tossing halfway through.
    • Then grill/broil on high until golden and charred.
    Step 3

  4. Prepare the crispy coating

    • Mix the avocado oil, tomato paste, salt and chilli flakes until combined.
    Step 4

  5. Assemble the wraps

    • Separate each Lebanese wrap into two layers.
    • Spread a generous amount of garlic sauce, then add the shawarma chicken and sliced pickles.
    • Roll up tightly.
    Step 5

  6. Crisp the wraps in the pan

    • Heat a pan on medium heat and brush the wraps with the shawarma coating.
    • Roll them around until golden and crispy on all sides.
    Step 6

  7. Serve

    • Serve the wraps hot and crispy.
    Step 7
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