RECIPE CHICKEN WRAP RECIPES

Name: Chicken Shawarma Wrap
Cook time: 45 min
Total time: 14 h 45 min
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: 1/4 cup olive oil, plus more for oiling the grill grates; 1 teaspoon ground cuminu00A0; 1 teaspoon sweet paprikau00A0; 1 teaspoon ground turmericu00A0; 1/4 teaspoon ground allspiceu00A0; 1/4 teaspoon chili powderu00A0; 1/8 teaspoon ground cinnamonu00A0; 4 cloves garlic, smashedu00A0; 2 lemons, zested and juiced; Kosher salt; 6 skin-on, boneless chicken thighs; 2 tablespoons extra-virgin olive oil; 2 teaspoons apple cider vinegar or white balsamic vinegaru00A0; 2 Roma tomatoes, dicedu00A0; 1 English cucumber, dicedu00A0; 1 lemon, juicedu00A0; 1/2 small red onion, mincedu00A0; Handful fresh curly parsley leaves, choppedu00A0; Kosher salt and freshly ground black pepperu00A0; 1/2 cup tahini paste; 1 tablespoon extra-virgin olive oilu00A0; 1/2 lemon, juicedu00A0; Kosher saltu00A0; 4 large flour tortillas, slightly griddled until soft; 1 head romaine, shreddedu00A0; Pickled whole Middle Eastern peppers, for serving

CHICKEN SHAWARMA WRAP RECIPE | JEFF MAURO | FOOD NET…

Chicken Shawarma Wrap Recipe | Jeff Mauro | Food Net… image

Provided by Jeff Mauro, host of Sandwich King

Total Time 14 hours 45 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 26

Ingredients

1/4 cup olive oil, plus more for oiling the grill grates
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
4 cloves garlic, smashed
2 lemons, zested and juiced
Kosher salt
6 skin-on, boneless chicken thighs
2 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar or white balsamic vinegar
2 Roma tomatoes, diced
1 English cucumber, diced
1 lemon, juiced
1/2 small red onion, minced
Handful fresh curly parsley leaves, chopped
Kosher salt and freshly ground black pepper
1/2 cup tahini paste
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
Kosher salt
4 large flour tortillas, slightly griddled until soft
1 head romaine, shredded
Pickled whole Middle Eastern peppers, for serving

Steps:

For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.
For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.
For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.
Prepare a grill for medium heat and oil the grill grates.
Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.
For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!

SPICY CHICKEN & AVOCADO WRAPS RECIPE | BBC GOOD FOOD

Spicy chicken & avocado wraps recipe | BBC Good Food image

Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch

Provided by Sara Buenfeld

Categories Lunch, Supper

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 2

Number Of Ingredients 9

Ingredients

1 chicken breast (approx 180g), thinly sliced at an angle
generous squeeze juice 0.5 lime
½ tsp mild chilli powder
1 garlic clove, chopped
1 tsp olive oil
2 seeded wraps
1 avocado, halved and stoned
1 roasted red pepper from a jar, sliced
a few sprigs coriander, chopped

Steps:

Mix the chicken with the lime juice, chilli powder and garlic.
Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins – it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

Nutrition Facts : Calories 403 calories, FatContent 16 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 5 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.8 milligram of sodium

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