If you’re tired of the same old flavors and are looking for a fun (and tasty) twist on chicken, then check out my recipe here for Chicken Shawarma Wrap. I’ve simplified the process of making a chicken shawarma wrap by breaking down the various components of the dish so you can recreate this at home so easily. I love the various flavors of this dish… the spicy mini peppers, the nutty tahini sauce, the fresh parsley, the juicy tomatoes and the aromatic chicken!
I usually make this into a wrap, but another lovely option would be to top a bed of lettuce with all these ingredients for a Shawarma Salad Bowl of sorts… Mmmm That sounds delish!
Anyway, on to the directions for this Chicken Shawarma Tray!
Chicken Shawarma Tray
- 1/2 cup red onion, chopped
- 1.5 cups chickpeas
- 1.5 cups tomatoes, chopped
- 3/4 cup parsley, chopped
- 2 cups lettuce, shredded
- 3 cups chicken, cooked and cut into bite sized pieces & flavored with shawarma spices
- 1 cup spicy mini pepperoncini
- flatbread wraps
Rub the shawarma spices onto a skinless, boneless chicken breast. Cook on a grill pan over medium-high heat until the chicken starts to darken. Flip the chicken. Cut into bite-sized pieces.
Prepare all the remaining ingredients and place them in separates sections of a large baking dish.
To assemble a wrap, simply lay your ingredients (except the pepperoncini) into the center of a flatbread wrap. Make sure you don’t overfill your wrap or it will be hard to close the wrap. Roll it shut like a burrito and serve with a few pepperoncini on the side!
I love this cuisine. Check out similar dishes here, here and here!