Chicken Shawarma Wrap with Cucumber Radish Relish

Name: Chicken Shawarma Wrap with Cucumber Radish Relish
Prep time: 30 min
Cook time: 20 min
Yield: 8
Cuisine: Middle Eastern,
Ingredients: 1/4 cup olive oil; 1/4 cup white wine vinegar; 2 tbsps lemon juice; 4 tsps Shawarma Spice Blend; 1 tsp salt; 2 pounds boneless skinless chicken thighs; 1 cup plain Greek-style yogurt; 2 tbsps tahini; 2 tsps grated lemon peel; 1/2 tsp salt; 3 tbsps olive oil; 2 tbsps lemon juice; 1 tbsp chopped fresh mint; 1/2 tsp McCormick Gourmet™ Sicilian Sea Salt; 1/4 tsp McCormick® Garlic Powder; 1/4 tsp McCormick® Black Pepper, Coarse Ground; 2 cups diced English (seedless) cucumber; 1 cup diced radishes; 1 tbsp thinly sliced green onion; 8 pocket-less pita lavash flatbreads or flour tortillas (8-inch); 8 lettuce leaves; 2 tbsps chopped fresh mint

This shawarma wrap is a flavorful take on a popular street food served in the Middle East and Europe. It features sliced marinated chicken, creamy tahini yogurt and a cucumber radish relish.

30m

PREP TIME

20m

COOK TIME

443

CALORIES

22

INGREDIENTS

Servings: 8

Ingredients

Chicken Shawarma
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons lemon juice
4 teaspoons Shawarma Spice Blend
1 teaspoon salt
2 pounds boneless skinless chicken thighs Substitutions available
- boneless skinless chicken breasts
Tahini Yogurt
1 cup plain Greek-style yogurt
2 tablespoons tahini
2 teaspoons grated lemon peel
1/2 teaspoon salt
Cucumber Radish Relish
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh mint
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Coarse Ground Black Pepper
2 cups diced English (seedless) cucumber
1 cup diced radishes
1 tablespoon thinly sliced green onion
Wraps
8 pocket-less pita, lavash flatbreads or flour tortillas (8-inch)
8 lettuce leaves
2 tablespoons chopped fresh mint

KEY PRODUCTS

INSTRUCTIONS

1 For the Chicken Shawarma, mix oil, vinegar, lemon juice, Spice Blend and salt in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor.
2 Meanwhile, for the Tahini Yogurt, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
3 For the Cucumber Radish Relish, mix oil, lemon juice, mint, sea salt, garlic powder and pepper in large bowl. Add cucumber, radishes and green onion; toss to coat well. Cover. Refrigerate until ready to serve.
4 Preheat oven to 450°F. Remove chicken from marinade. Discard any remaining marinade. Place chicken on foil-lined baking pan.
5 Roast chicken 15 to 20 minutes or until cooked through. Slice chicken into thin slices. Serve on pita with lettuce, chopped mint, Tahini Yogurt and Cucumber Radish Relish.