Chicken shawarma wraps are the most flavorful & easy meal! No need to marinade, put everything in the Instant Pot & smother in yogurt sauce!
Author: Megan Byrd, RD
Cost: $7.27 or $1.82/serving
½cupplain Greek yogurt
4whole wheat pitas
Combine all the spices in a small bowl. Toss the chicken with the spices, and set in the Instant Pot. Drizzle the chicken with avocado oil.
Close lid, and set the valve to "sealing" or natural release. Press "manual", and set to cook for 12 minutes. Note: If your Instant Pot gives you the "burn" error message, add 1/4 cup of water or chicken broth and try again!
While the chicken is cooking, make the yogurt sauce. Combine the yogurt, fresh dill, lemon juice, dijon mustard, garlic powder, and minced/grated cucumber in a medium bowl and set aside.
After the 12 minutes is complete, allow the Instant Pot to sit for about 5 minutes with the valve set to "sealing". Once the 5 minutes is complete, change the valve to "venting" and allow all the steam to be released before opening the lid.
Remove the chicken and shred. Return the shredded chicken to the Instant Pot, coating it in the leftover juices and spices.
Assemble your shawarma wraps: Spread 1 pita with 2 T of the yogurt sauce, add 1/2 cup of chicken, then top with cucumber, tomato, and spinach. Fold it up like a burrito or taco, and enjoy!