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

617 kcal

Protein
47 g
Carbs
54 g
Fat
24 g
Fibre
12 g

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 750 g
  • Olive oil 2 ½ tbsp 35 g
  • Ground cumin 1 ½ tbsp 10 g
  • Paprika 2 tsp
  • Ground turmeric 1 ½ tsp
  • Ground cinnamon, a pinch 1 tsp
  • Garlic, minced, divided 10 cloves 30 g
  • Lemon juice, divided 5 tbsp 75 g
  • Plain Greek yogurt (2%) 300 g ≈ 1 ¼ cups
  • Whole wheat tortilla (25 cm) 10 tortillas 450 g
  • Romaine lettuce, shredded 200 g ≈ 4 ¼ cups
  • Tomatoes, sliced 300 g ≈ 1 ¾ cups
  • Cucumber, sliced 200 g ≈ 2 cups
  • Salt ¾ tsp

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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