Chicken Shawarma Wraps with Garlic Toum
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 50 min · Chicken · high-protein
634 cal
42g protein
40g carbs
34g fat
per serving · estimated
Ingredients
- 1 lb boneless chicken thighs
- 1/4 cup plain yogurt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 5 garlic cloves
- 1 lemon
- 1/2 cup neutral oil
- 2 large flour flatbreads
- to serve tomatoes and pickles
Method (tap to check — screen stays awake)
- Toss chicken with yogurt (reserving 1 tbsp), cumin, paprika, turmeric, cinnamon, 3 minced garlic cloves, juice of 1 lemon, and salt. Marinate 20 minutes.
- For the toum, blend the remaining 7 garlic cloves with 1/2 tsp salt in a food processor until finely pureed. With the motor running, add the oil in a very thin stream, alternating with the juice of 1 lemon a teaspoon at a time, until it emulsifies into a fluffy white sauce. If it breaks, slowly blend the mixture into the reserved tablespoon of yogurt to bring it back.
- Heat a heavy skillet or grill pan over medium-high and sear chicken 5-6 minutes per side until charred and 165F.
- Rest 5 minutes, then slice thin across the grain.
- Warm flatbreads, spread with toum, and fill with chicken, tomatoes, and pickles.
- Roll tightly and toast seam-side down 1 minute to seal.
- Assemble the wraps while the chicken rests so everything is warm together.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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