Recipes
Lunch

Chicken shawarma wraps with garlic yogurt

Spiced chicken thighs, crisp vegetables and a garlicky yogurt sauce rolled in whole wheat tortillas, ready in 20 minutes.

Chicken shawarma wraps with garlic yogurt

Quick Budget High protein

Prep
8 min
Cooking
12 min

Per serving

1,233 kcal

Protein
93 g
Carbs
109 g
Fat
48 g
Fibre
24 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

5 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Chicken thighs, boneless, skinless, cut into thin strips 1.5 kg
  • Olive oil 5 tbsp 70 g
  • Ground cumin 3 ½ tbsp 20 g
  • Paprika 1 ½ tbsp 10 g
  • Ground turmeric 1 tbsp 10 g
  • Ground cinnamon, a pinch 2 tsp
  • Garlic, minced, divided 20 cloves 60 g
  • Lemon juice, divided ¾ cup 150 g
  • Plain Greek yogurt (2%) 600 g ≈ 2 ¾ cups
  • Whole wheat tortilla (25 cm) 20 tortillas 900 g
  • Romaine lettuce, shredded 400 g
  • Tomatoes, sliced 600 g ≈ 3 ¼ cups
  • Cucumber, sliced 400 g ≈ 3 ¾ cups
  • Salt 1 ½ tsp 10 g

Steps

  1. Toss the chicken with the oil, cumin, paprika, turmeric, cinnamon, salt, half the garlic and half the lemon juice.
  2. Heat a non-stick skillet over medium-high heat and cook the chicken for 8–10 minutes, stirring now and then, until browned at the edges and no longer pink inside (74°C / 165°F).
  3. Meanwhile, stir the yogurt with the rest of the garlic and lemon juice to make the sauce.
  4. Warm the tortillas in a dry skillet for 20–30 seconds per side.
  5. Spread the sauce over the tortillas, top with the lettuce, tomato, cucumber and chicken, and roll up tightly.

Tip: For a packed lunch, bring the sauce in a small container and roll the wraps just before eating.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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