Ingredients:
1/4 cup plain unsweetened 0% fat
Greek yogurt
3 tablespoons extra-virgin olive oil,
divided
Juice of 1 lemon (3 tablespoons)
2 teaspoons harissa paste or tomato
paste
1 recipe Shawarma Seasoning (see
below)
1 pound boneless skinless chicken
thighs, cut into thin strips
1 recipe Garlic Cucumber Sauce,
divided (see below)
4 large (10-inch) flour tortillas
2 plum tomatoes, sliced
1/2 medium red onion, extra-thinly
sliced
1 large handful fresh mint leaves,
roughly chopped
Instructions:
1. Whisk together the Greek yogurt, 1 1/2 tablespoons of olive oil, lemon juice, harissa,
and Shawarma Seasoning in a medium-large bowl. Stir in the chicken strips and let
stand for 30 to 45 minutes to marinate.
2. Heat a wok or large cast-iron skillet over medium-high. Add the chicken strips with
marinade and cook while stirring until the chicken is well done, about 6 minutes.
3. Dollop the Garlic Cumber Sauce on tortillas; add the cooked chicken (straining of
excess liquid), tomatoes, onion, and mint.* Roll up like a burrito.
4. Lightly brush the wraps with the remaining 1 1/2 tablespoons of olive oil. Toast in a
large skillet over medium-high heat until browned on all sides, about 5 minutes total.
Serve whole or halved.
Shawarma Seasoning: Shake in a small jar: 1 1/4 teaspoons sea salt; 1 teaspoon each
ground cinnamon, paprika, and garlic powder; and 3/4 teaspoon freshly ground black
pepper. (Hint: Make in advance and label.)
Garlic Cucumber Sauce: Vigorously stir together in a medium bowl: 1/2 cup plain
unsweetened 0% fat Greek yogurt; 2 tablespoons extra-virgin olive oil; 4 large garlic
cloves, minced; 2 tablespoons finely chopped fresh mint; and 1 teaspoon sea salt. Then
pat dry 1 cup finely chopped English cucumber and stir into the sauce. It’ll be chunky!
(Hint: Make in advance and chill. Double recipe to serve on the side as a dip!)
Serves: 4
Protein: 34g
Calories: 565