Shawarma Chicken Wraps

This crowd-pleasing recipe is sure to be a hit at your dinner table. Make it vegetarian by swapping the chicken for chickpeas, or turn it into a salad to boost your vegetable intake. The cozy combination of spices is sure to satisfy your cravings and have even the pickiest of eaters going back for seconds. 

INGREDIENTS

• 8 Mini Soft Tortilla Wraps (4 inches)
• 8 oz Boneless skinless chicken breasts (roughly 1 large chicken breast or 2 medium chicken breasts)
• 1 tbsp avocado oil or extra virgin olive oil
• 1 tsp each cumin and garlic powder
• ½ tsp each salt, black pepper, and paprika
• ¼ tsp each ground coriander and ground cinnamon
• ¼ cup hummus
• 1 tbsp lemon juice
• 1 tsp dried dill
• ½ tsp garlic
• Water, as needed (to thin out sauce)

Toppings:

• Red onion, finely diced
• Avocado, diced
• Lettuce, shredded
• Roma tomato, diced
• Cucumber

DIRECTIONS

Preheat oven to 350 F. Cut chicken into bite-sized pieces. In a medium bowl, combine the cumin, 1 tsp garlic powder, salt, pepper, paprika, coriander, and cinnamon. Mix well. Add chicken to spices and toss to evenly coat. Transfer chicken to a baking sheet and bake until chicken is cooked through (about 10-15 minutes).

In a small bowl, combine hummus, lemon juice, dill, and ½ tsp of garlic. Add water as needed until your desired consistency is reached.

Prepare your toppings, as needed.

To assemble, add chicken and desired toppings to a wrap. Finish by drizzling with the hummus dressing. Serves 2 -3.

Recipe Notes:

• Make it vegetarian! Substitute the chicken breast for 1 can of chickpeas.
• To make this a salad, combine all finished ingredients in a bowl, without the tortillas. Thin out the hummus topping with more water for your salad dressing.

Yours in health,