Chicken Shawarma Wraps (Grilled or Instant Pot!)
My easy, healthy recipe for Grilled Chicken Shawarma Wraps is the 30-minute weeknight savior you've been missing.
Servings: 4 large wraps
Calories: 436kcal
Cost: $11.50 or $2.88/wrap
Equipment
- 1 grill or smoker (or grill pan)
Ingredients
Grilled Chicken Shawarma
- 2 chicken breasts (boneless/skinless)
- 2 tbsp avocado oil
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp turmeric
- ⅓ tsp salt
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp nutmeg
Yogurt Dill Sauce
- ½ cup plain Greek yogurt
- ¼ cup cucumber minced/grated
- 2 tbsp lemon juice
- 1 tbsp fresh dill minced
- 2 tsp dijon mustard
- ½ tsp garlic powder
- ¼ tsp salt
Shawarma Wraps
- 4 whole wheat pitas
- 1 cup spinach leaves
- ½ cucumber sliced
- 1 large tomato sliced
Instructions
Grilling Instructions:
- Preheat your grill to 450° and prepare your chicken.
- Toss the chicken in the oil and all the spices, coating evenly on all sides. Place the chicken on the grill and cook for 10 minutes. After 10 minutes, flip the chicken and cook an additional 5-6 minutes, or until the chicken reaches an internal temperature of 165°. Transfer the grilled chicken to a plate and allow to cool for about 10 minutes. Once cool enough to handle, slice and set aside.
- Make the yogurt dill sauce. Combine all the yogurt dill sauce ingredients in a medium bowl and set aside.
- Assemble your wraps. Spread the dill sauce evenly over each pita, then top with vegetables, chicken, and more dill sauce. Serve!
Instant Pot Instructions:
- Add chicken, oil, a splash of water, and all the spices to your Instant Pot. Close the lid, and set the valve to "sealing" or natural release. Press "manual", and set to cook for 12 minutes.
- While the chicken is cooking, make the yogurt dill sauce. Combine all the yogurt dill sauce ingredients in a medium bowl and set aside.
- After the 12 minutes is complete, allow the Instant Pot to sit for 5 minutes, then release the pressure carefully. Once the pressure is released, remove the chicken and shred it.
- Return the shredded chicken to the Instant Pot, tossing it in the leftover juices and spices.
- Assemble your wraps. Spread the dill sauce evenly over each pita, then top with vegetables, chicken, and more dill sauce. Serve!
Video
Nutrition
Serving: 1wrap | Calories: 436kcal | Carbohydrates: 54g | Protein: 29g | Fat: 13g | Sodium: 835mg | Fiber: 7g
