Dairy-Free Chicken Shawarma Wraps

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 0.5 tsp Turmeric
• 0.25 tsp Cinnamon
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 pieces Pita Bread
• 0.5 cup Tahini
• 0.5 cup Dairy-Free Yogurt (Coconut or Soy)
• 0.5 cup Cucumber
• 0.5 cup Tomato
• 0.25 cup Red Onion
• 2 tbsp Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of paprika, 0.5 teaspoon of turmeric, 0.25 teaspoon of cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk everything together until well combined.
2. 2Cut the about 680 g of chicken thighs into thin strips, about 0.635 cm thick. Add the chicken strips to the bowl with the marinade and toss to coat evenly. Let the chicken marinate for at least 30 minutes at room temperature.
3. 3Heat a large skillet, at least 25.4 cm across, over medium-high heat (about 205°C/200°C). Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 8-10 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4While the chicken is cooking, prepare the dairy-free tahini sauce. In a small bowl, whisk together the 0.5 cup of tahini, 0.5 cup of dairy-free yogurt, and 2 cloves of minced garlic. Add 2-3 tablespoons of water, one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency.
5. 5Warm the 4 pieces of pita bread. You can do this by placing them directly on a low gas burner for a few seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30 seconds.
6. 6Prepare the vegetables for assembly. Finely chop the 0.5 cup of cucumber, 0.5 cup of tomato, and 0.25 cup of red onion. Roughly chop the 2 tablespoons of parsley.
7. 7Assemble the shawarma wraps. Spread a generous amount of the dairy-free tahini sauce onto each warm pita bread. Top with the cooked chicken shawarma strips, followed by the chopped cucumber, tomato, red onion, and a sprinkle of parsley.
8. 8Fold or roll the pita bread around the filling to create wraps. Serve immediately.

Substitutions

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