Dinners

Chicken Shawarma Crunch Wrap

Name: Chicken Shawarma Crunch Wrap
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern-Mexican
Ingredients: 2 lb boneless, skinless chicken thighs, sliced; 3 tablespoons tomato paste; 3 tablespoons plain greek yogurt; 1 tablespoon smoked paprika; 1 teaspoon kosher salt; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; ½ teaspoon chili flakes; ½ teaspoon ground cinnamon; 4 garlic cloves, minced; Juice of 1 large lemon; 3 tablespoons olive oil, divided; 1 cup plain greek yogurt; 3 tablespoons harissa paste; 3 tablespoons lemon juice; 3 teaspoons honey; ½ teaspoon kosher salt, or to taste; 4 (10-inch) extra-large tortillas; 1 (6.34-ounce) bag of pita chips; 1 small lettuce head, shredded; 3 roma tomatoes, diced; 1 red onion, sliced; 2 Persian cucumbers, sliced; shredded colby jack cheese; 4 (4-inch) small corn tortillas; 1 tablespoon neutral cooking oil (or cooking spray)

Middle Eastern-Mexican

Tortilla

4 servings

portionen

20 minutes

aktive zeit

55 minutes

gesamtzeit

Kochen beginnen

Zutaten

2 lb boneless, skinless chicken thighs, sliced

3 tablespoons tomato paste

3 tablespoons plain greek yogurt

1 tablespoon smoked paprika

1 teaspoon kosher salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon chili flakes

½ teaspoon ground cinnamon

4 garlic cloves, minced

Juice of 1 large lemon

3 tablespoons olive oil, divided

1 cup plain greek yogurt

3 tablespoons harissa paste

3 tablespoons lemon juice

3 teaspoons honey

½ teaspoon kosher salt, or to taste

4 (10-inch) extra-large tortillas

1 (6.34-ounce) bag of pita chips

1 small lettuce head, shredded

3 roma tomatoes, diced

1 red onion, sliced

2 Persian cucumbers, sliced

shredded colby jack cheese

4 (4-inch) small corn tortillas

1 tablespoon neutral cooking oil (or cooking spray)

Anweisungen

Make the chicken: In a large bowl, toss together the chicken, tomato paste, yogurt, smoked paprika, salt, coriander, cumin, turmeric, chili flakes, cinnamon, garlic, lemon juice, and 2 tablespoons of the olive oil.

Heat a skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon olive oil.

Cook the chicken in the hot oil for 8–10 minutes, until they develop a nice char and are cooked through. Set aside.

Make the harissa yogurt sauce: In a small bowl, stir together the yogurt, harissa, lemon juice, honey, and salt to taste until smooth. Set aside.

Make the crunch wraps: On the center of each large tortilla, layer the ingredients in the following order: chicken, pita chips, harissa yogurt sauce, lettuce, tomatoes, onion, cucumbers, cheese, and 1 small corn tortilla. Fold the edges of the large tortilla over the filling, overlapping to create a sealed wrap.

Heat a clean skillet over medium heat, and grease the skillet with oil or cooking spray.

Working in batches, place each crunch wrap, folded side down, in the skillet. Cook for 2–3 minutes, until golden and sealed. Flip and cook for 2–3 minutes, until crispy on the other side.

Slice the crunch wrap in half. Serve with extra harissa yogurt sauce on the side for dipping.

Enjoy!

Nährwertangaben

Portionsgröße

Kalorien

761

Gesamtfett

24 g

Gesättigtes Fett

Ungesättigtes Fett

Transfett

Cholesterin

Natrium

Gesamtkohlenhydrate

69 g

Ballaststoffe

6 g

Zucker insgesamt

19 g

Eiweiß