Grilled Chicken Shawarma Wrap
Also known as a Middle Eastern “taco,” this authentically-spiced wrap is perfect for lunch or dinner.
Ingredients
- ¼ cup (50 mL) fresh parsley leaves
- ½ lemon
- ½ cup (125 mL) 2% plain low-fat Greek yogurt, divided
- ½ tsp (2 mL) each red pepper flakes and ground cumin
- ¼ tsp (1 mL) ground coriander
- 12 oz (350 g) chicken tenders, if large cut in half lengthwise
- ½ red onion
- ⅓ seedless cucumber
- 4 pieces naan or pita pockets
- Oil for spraying bread
- 2 garlic cloves
- 1½ tbsp (22 mL) plain hummus
Directions
- Snip the parsley in a small bowl with the Kitchen Shears.
- Juice the lemon with the Citrus Press. Combine the parsley, 1 tbsp (15 mL) of lemon juice, 1 tbsp (15 mL) of yogurt, red pepper flakes, cumin, and coriander in a medium bowl. Add the chicken and mix to coat.
- Slice the onion and cucumber on the No. 3 thickness of the Rapid-Prep Mandoline. Set aside.
- Heat the Nonstick Double Burner Grill over medium heat for 3–5 minutes. Spray both sides of the bread with oil using the Kitchen Spritzer.
- Add the chicken to one side of the pan. Add two pieces of bread to other side, slightly overlapping. Cook the chicken for 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C). Cook the bread for 2–3 minutes per side.
- Remove the bread and wrap it in foil; repeat with the remaining bread.
- Combine the remaining lemon juice and yogurt, garlic pressed with Garlic Press, and hummus in a small bowl. Spread the sauce onto one side of each piece of bread.
- Add the chicken and vegetables to the bread and wrap.
Yield:
- 4 servings
Nutrients per serving:
Calories 320, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 41 g, Fiber 6 g, Sugars 5 g, Protein 30 g


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