Chicken Shawarma Wraps

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20-minute Chicken Shawarma Wraps with charred naan flatbreads, seasoned rotisserie chicken, veggies, and a quick simple sauce.

Course Dinner, Main Course

Cuisine Healthy, Indian

Keyword Chicken Shawarma Wraps

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings servings

Calories 511kcal

Author Chelsea Lords

Ingredients

Chicken

2 teaspoons ground cumin and paprika
1/2 teaspoon EACH: onion powder, garlic powder, oregano
1/4 teaspoon fine sea salt, pepper and ground turmeric
1 teaspoon chicken bouillon powder
1 and 1/2 tablespoons olive oil
2 cloves garlic minced
2 tablespoons tomato paste
1 cup hot water
3 cups shredded rotisserie chicken

Assembly

8 mini naan flatbreads (we love Stonefire)
1/2 of 1 large red onion diced or thinly sliced
2 cups diced English or Persian cucumbers
2 cups diced cherry tomatoes
3 tablespoons minced fresh parsley optional

Tzatziki Sauce

1/2 cup grated English (or Persian) cucumber
1/2 cup full-fat plain Greek yogurt
1 teaspoon minced garlic
1 and 1/2 teaspoons red wine vinegar
1 large lemon (1/2 teaspoon zest and 1 tablespoon juice)
1 and 1/2 tablespoons olive oil

US - Metric

Instructions

SAUCE: prepare the sauce first so it can chill before serving. Grate a cucumber with the large holes of a cheese grater. Line a small bowl with a few paper towels (or clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber (to keep the sauce from being watery). Once it's drained, add to a medium-sized bowl. Stir in the rest of the sauce ingredients as well as salt and pepper to taste (I add 1/4 teaspoon salt and a pinch of pepper). Cover the bowl and refrigerate until ready to serve.
CHICKEN SEASONINGS: Place all the chicken seasonings in a small bowl and stir together.
CHICKEN: Heat the olive oil in a large skillet over medium-high heat. Add in the garlic and stir until fragrant, about 30 seconds to a minute. Add in all of the chicken seasonings and stir for 1 minute. Reduce the heat as needed, to avoid burning as the spices get fragrant. Mix in the tomato paste and 1 cup hot water. Stir until combined and smooth. Bring to a boil, reduce to a rapid simmer, and cook for 2-4 minutes or until slightly thickened/reduced. Add the shredded chicken and toss to combine. Taste and adjust seasonings to preference, adding additional salt if needed. Season with lemon juice (we add 2 tablespoons). Remove from the heat.
VEGGIES: In a large bowl, toss the diced or thinly sliced red onion, sliced cucumber, and diced tomatoes. Add fresh parsley if desired. Season with salt and pepper (just a pinch) and toss to combine.
NAAN: Lightly spray both sides of the naan with cooking spray. "Grill" naan on the stove top over the open flame until slightly charred, about 10-20 seconds per side (See Note 1). Set aside.
ASSEMBLY: Add charred naan bread to plates. Top with seasoned chicken, veggies, then lots of sauce. Enjoy immediately.

Video

Notes

Note 1: Don't have a gas stove? No problem. Here's how to warm naan in the oven: Preheat the oven to 200 degrees F. Stack the naan in a pile and wrap in foil. Heat in the oven until warm, about 5 minutes.

Nutrition