Chicken Shawarma Wraps with Garlic Yogurt and Cucumber-Tomato Salad

Juicy chicken strips with cumin and paprika, served with a crisp cucumber-tomato salad and cool garlic yogurt, all rolled up in warm wraps. The components keep well separately in the fridge and can be quickly assembled at the end.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 600 g Chicken breast fillet
• 3 tbsp Olive oil
• 1 pc Lemon (juice)
• 1 tsp Sweet paprika powder
• 1 tsp Cumin, ground
• 0.5 tsp Turmeric
• 0.5 tsp Cinnamon
• Salt
• Pepper, freshly ground
• 250 g Plain yogurt
• 2 pc Garlic cloves
• 4 pc Large wheat tortillas
• 1 pc Cucumber
• 3 pc Tomatoes
• 1 pc Red onion
• 1 pc Romaine lettuce
• 1 bunch Parsley

Method

1. Cut the chicken breast into thin strips and mix with 2 tbsp olive oil, the juice of half a lemon, paprika powder, cumin, turmeric, cinnamon, salt and pepper. Let it marinate for at least 30 minutes.
2. Mix the yogurt with the finely grated garlic clove, a little lemon juice, salt and pepper and chill.
3. Dice the cucumber and tomatoes, finely chop the onion, roughly chop the parsley and mix everything with the remaining lemon juice, 1 tbsp olive oil, salt and pepper.
4. Heat a pan with a little olive oil and fry the chicken strips in batches over medium to high heat for 5 to 7 minutes until golden brown and cooked through.
5. Wash the romaine lettuce, shake it dry and cut into broad strips.
6. For meal prep, store the chicken, lettuce, cucumber-tomato salad and yogurt separately in airtight containers in the fridge, keeping for up to three days.
7. To serve, warm the tortillas briefly in a dry pan, fill with lettuce, chicken, lettuce and yogurt, roll up and wrap in aluminum foil if desired.