Shawarma Salad Wrap

配料

CHICKEN

- 2 tablespoons fresh lemon juice

- 1 tablespoon double-concentrated tomato paste

- 2 tablespoons shawarma spice blend*

- 1 teaspoon Diamond Crystal kosher salt

- Freshly cracked black pepper

- 3 tablespoons olive oil, divided

- 1 pound (455 g) chicken tenders*

FOR THE SALAD

- ⅓ cup (120 ml) mayonnaise

- ¼ cup (60 ml) fresh lemon juice

- 8 garlic cloves, finely grated

- ¼ cup (60 g) tahini

- Diamond Crystal kosher salt

- Freshly cracked black pepper

- 1 large head romaine lettuce,* chopped

FOR ASSEMBLY

- 4 sheets lavash bread*

- 8 to 12 pepperoncini,* stemmed and halved

- 1 cup (about 80 g) cooked French fries,* optional

步骤

*

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**To marinate the chicken:** Combine the lemon juice, tomato paste, shawarma spice blend, salt, plenty of pepper, and 2 tablespoons of the olive oil in a medium bowl or resealable bag. Whisk to combine, then add the chicken tenders. Toss to coat and marinate on the counter for 15 minutes to 1 hour or in the refrigerator for up to 3 hours.

**While the chicken marinates, make the dressing:** Combine the mayonnaise, lemon juice, garlic, and tahini in a large bowl. Whisk to combine, taste, and season with salt and lots of pepper. Depending on the brand of tahini, the dressing may seize. If it does, whisk in 1 tablespoon water. Reserve two-thirds of the dressing in a separate bowl and set aside. Add the lettuce to the remaining one-third of the dressing and let sit; don't toss until ready to assemble.

**To cook the chicken:** Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches if needed, lay the chicken tenders in a single layer, making sure not to overcrowd the skillet, and cook until browned on all sides and cooked through, 4 to 6 minutes per side. Transfer to a cutting board and slice the chicken into ½-inch-thick pieces.

Toss the lettuce in the dressing.

**To assemble:** Heat the lavash in the skillet over medium heat, about 1 minute per side. If it comes folded, unwrap the bread into a single layer and spread over some of the reserved dressing. Add one-quarter of the dressed lettuce to the center, followed by one-quarter of the chicken, a few pepperoncini, and some french fries. Fold the sides in, roll tightly to secure, and repeat to make the remaining wraps. Serve any leftover dressing alongside the wraps or with fries.

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*See recipe notes for substitutions and details