Lebanese Chicken Shawarma Wrap

Ingredients

Chicken breast

1 lb, boneless and skinless

Greek yogurt

1/2 cup

Lemon juice

2 tablespoons

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Paprika

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Pita bread

4 pieces

Garlic sauce

1/2 cup

Fresh parsley

1/2 cup, chopped

Red onion

1/2, thinly sliced

Cucumber

1, sliced

Tomato

1, sliced

Instructions

1. In a medium bowl, combine the Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Whisk together until smooth to create the marinade.
2. Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the excess.
4. Cook the marinated chicken breasts for approximately 6-8 minutes on each side, or until fully cooked through and juices run clear. Remove from heat and allow the chicken to rest for a few minutes before slicing into thin strips.
5. Meanwhile, warm the pita bread in a toaster or on the grill for about 10-15 seconds on each side until soft and pliable.
6. Spread a generous layer of garlic sauce on each piece of pita bread.
7. Layer the sliced chicken, fresh tomato, cucumber, red onion, and chopped parsley on top of the garlic sauce.
8. Fold the sides of the pita over the filling and roll it tightly to form a delicious wrap.
9. Serve the Lebanese chicken shawarma wraps immediately, and enjoy the burst of flavors!