Baked Chicken Shawarma Wrap
- Total Time
Flatout Flatbread Light original flatbread1 item(s)
uncooked boneless skinless chicken breast4 oz
dried oregano¼ tsp
dried thyme¼ tsp
garlic powder¼ tsp
ground turmeric¼ tsp
cayenne pepper⅛ tsp, 1 pinch or to taste
table salt1 pinch
black pepper1 pinch
plain fat free Greek yogurt¼ cup(s)
garlic clove(s)½ medium clove(s), minced
cucumber(s)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.