Baked chicken shawarma wrap
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
This savory wrap is the perfect snack or lunch for one. You'll enjoy how easy it is to make it and how all the flavors and textures come together. It features chicken that's spiced with dried oregano, dried thyme, garlic powder, ground turmeric, and cayenne pepper. Feel free to add as little or as much cayenne as you like depending on your heat tolerance. After baking the chicken in the oven, wrap it up with sliced cucumbers, red onions, and a yogurt-garlic mixture that really helps put this recipe over the top. It'll be your go-to recipe whenever the craving for a filling, satisfying, unique wrap hits.
Ingredients
Flatbread(s)
1 item(s)
Uncooked boneless skinless chicken breast
4 oz
Dried oregano
0.25 tsp
Dried thyme
0.25 tsp
Garlic powder
0.25 tsp
Ground turmeric
0.25 tsp
Cayenne pepper
0.125 tsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Plain fat free Greek yogurt
0.25 cup(s)
Garlic
0.5 medium clove(s)
Cucumber(s)1
6 slice(s)
Uncooked red onion(s)
1 cup(s), chopped
Instructions
1
Preheat oven to 375°F.
2
Combine the spices in a bowl, and add the chicken breast, rubbing the spices into the meat. Season with salt and pepper.
3
Bake chicken on a sheet pan lined with foil for 10-15 minutes until cooked through, then let cool and slice into pieces.
4
In a small bowl, combine the fresh garlic with the yogurt, and season with salt and pepper.
5
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.
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