Baked chicken shawarma wrap
Uncooked boneless skinless chicken breast(s)
Plain fat free Greek yogurt
½ clove(s), medium, minced
6 slice(s), sliced lengthwise
Uncooked red onion(s)
1 cup(s), chopped, thin slices
- Preheat oven to 375°F.
- Combine the spices in a bowl, and add the chicken breast, rubbing the spices into the meat. Season with salt and pepper.
- Bake chicken on a sheet pan lined with foil for 10-15 minutes until cooked through, then let cool and slice into pieces.
- In a small bowl, combine the fresh garlic with the yogurt, and season with salt and pepper.
- To assemble wrap, arrange chicken, cucumbers, onions onto the flatbread, then pour yogurt over the chicken, and roll up, beginning at rounded end. Cut in half.
- Serving size: 1 wrap