I haven’t had a good Shawarma wrap in forever. Houston is pretty international, but I just haven’t seen them on menus as much! Thankfully, this meal is insanely Macro Friendly when you make your own yogurt sauce and the pickle turn off at such a fun pop of color .
Chicken Shawarma Crunch Wrap
Course: Crunch Wraps, Lunch/Dinner, Recipes1
servings20
minutes12
minutes233
kcalMarinade Ingredients
2tsp smoked paprika
2 tsp cumin
1tsp coriander
1tsp turmeric
1/2 tsp garlic
Pinch of salt and pepper
2/3 tbsp white wine vinegar
- Yogurt Sauce Ingredients
50g non fat Greek yogurt
Lemon juice, cayenne pepper, garlic, dill and salt to taste
INSTRUCTIONS- mix everything together, I didnt measure the spices, just added a little at a time until i liked the flavor
- INGREDIENTS for the crunch wrap
3oz chicken, weighed raw and cooked
1 @cutdacarb wrap
40g pickled turnips
5g red onion
50g cucumber, sliced thin
20g pickles
50g angel hair coleslaw or shredded lettuce
Yogurt or Trader Joe’s tahini (this will change macros)
Directions
- You can use any cook chicken you like but I suggest the above Marinade. I cooked mine in the Insta pot for 12 minutes then sautéed in a pan with extra cumin for maximum crispiness
- Mix up the sauce
- Add everything to your crunch wrap. Do you want to go narrow and tall with a crunch wrap not wide, so that way you can have room to wrap it up
- Wrap up your crunch wrap
- Spray with cooking spray then either air fry or place seems like down on a hot pan, flipping after a few minutes
Notes
- NUTRITION with yogurt sauce- 233 Cal 28.8P/1.4F/24.1C