Chicken Shawarma
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Prep Time
10 MINS
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Cook Time
10 MINS
- KCals 376
- Carbs 43G
2 Servings
Ingredients
For the chicken:
- 170 g chicken breast, cut into strips
- 1 lemon (juice only)
- 2 garlic cloves, peeled and crushed
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp all spice
- 1/2 tsp ground coriander
- 1 pinch chilli flakes (feel free to use as much or as little as you like, depending on how spicy you fancy it)
- 1 pinch cinnamon
- 1 tsp salt
- low-calorie cooking spray
To serve:
- 2 soft tortilla wraps (approx. 60g per wrap)
- 100 g lettuce, finely sliced
- 3 tbsp pickled cabbage
- 8 cherry tomatoes, chopped
- 1/2 red onion, peeled and finely sliced
- 6 tbsp fat-free natural yoghurt
- 2 garlic cloves, peeled and crushed
- 1/2 lemon (juice only)
- salt and freshly ground black pepper, to taste
Instructions
To make the chicken:
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Put the chicken strips in a large bowl, then add all the remaining ingredients for the chicken (apart from the spray). Mix well to fully coat the chicken in the spices.
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Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the chicken and gently fry for 8-10 minutes, until golden brown and cooked through (there should be no signs of pinkness and the juices should run clear).
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Combine the yoghurt, garlic, and lemon juice in a bowl. Season to taste with salt and pepper.
To assemble the shawarma:
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Arrange a handful of iceberg lettuce on each wrap, and divide the pickled cabbage between the two. Place the chicken on the pickled cabbage, then top with chopped tomatoes and onions. Roll up the wraps, cut each one in half, then serve.