Dairy-Free Chicken Shawarma Wraps

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 4 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 pieces Pita Bread
• 0.25 cup Tahini
• 2 tbsp Water
• 1 tbsp Lemon Juice
• 2 tbsp Chopped Parsley
• 0.5 cup Diced Tomatoes
• 0.5 cup Cucumber
• 0.25 cup Red Onion

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 minced cloves of garlic, 1 teaspoon of cumin, 0.5 teaspoon of turmeric, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir until well mixed.
2. 2Add the 1.5 lbs of chicken thighs to the bowl with the marinade. Toss to coat all the chicken pieces. Cover the bowl and let it marinate for at least 15 minutes at room temperature.
3. 3Heat a 12-inch skillet over medium-high heat (400°F / 200°C). Once the skillet is hot, carefully place the marinated chicken thighs in the skillet. Cook for 6 to 8 minutes per side, until the chicken is browned and reaches an internal temperature of 165°F (74°C).
4. 4Transfer the cooked chicken to a cutting board. Let it rest for 5 minutes. After resting, slice the chicken thighs thinly.
5. 5While the chicken is resting, prepare the tahini sauce. In a small bowl, whisk together the 0.25 cup of tahini, 2 tablespoons of water, 1 tablespoon of lemon juice, and a pinch of salt until smooth and creamy.
6. 6Warm the 4 pieces of pita bread. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in foil and placing them in a warm oven (300°F / 150°C) for 5-10 minutes.
7. 7Assemble the wraps. Lay open each warm pita bread. Fill each pita with the sliced chicken, 0.5 cup of diced tomatoes, 0.5 cup of cucumber, 0.25 cup of red onion, and 2 tablespoons of chopped parsley. Drizzle generously with the tahini sauce.
8. 8Serve the chicken shawarma wraps immediately.

Related Guides