Chicken Shawarma Burrito

Chicken Shawarma Burrito

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 2 cloves garlic, minced
• Juice of 1 lemon
• 4 large flour tortillas
• 1/2 cup Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup sliced cucumbers
• 1/4 cup crumbled feta cheese (optional)

Directions:

In a bowl, combine the olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Add the sliced chicken and mix well to coat. Let marinate for at least 30 minutes.

Heat a skillet over medium-high heat and cook the marinated chicken for 5-7 minutes, stirring occasionally, until fully cooked and golden brown. Remove from heat.

In a small bowl, mix Greek yogurt, tahini, lemon juice, garlic powder, salt, and black pepper to create the garlic sauce.

Warm the flour tortillas in a dry pan or microwave for a few seconds to make them pliable.
Spread a generous amount of garlic sauce onto each tortilla. Layer with shredded lettuce, diced tomatoes, sliced cucumbers, cooked chicken, and feta cheese if using.
Fold in the sides of the tortilla, then roll it up tightly into a burrito.
Serve immediately or grill for an extra crispy exterior.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 450 kcal | Servings: 4 servings