Grilled Chicken Shawarma Wrap

Ingredients

• 4 boneless, skinless chicken breasts, about 1 1/2 pounds, marinated for at least 30 minutes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-6 pita breads, warmed
• 1 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup pickled turnips

Method

1. 1Preheat your grill to medium-high heat (about 375°F).
2. 2In a large bowl, combine olive oil, garlic, lemon juice, cumin, smoked paprika, salt, and black pepper. Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. 3Remove the chicken from the marinade and grill for 5-7 minutes per side, or until cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes.
4. 4Meanwhile, toast the pita breads by wrapping them in foil and heating them in the oven at 350°F for 5-7 minutes, or until lightly puffed.
5. 5Slice the grilled chicken into thin strips and serve in the warmed pita breads.
6. 6Drizzle the tahini sauce over the chicken and top with diced cucumber, red onion, parsley, and pickled turnips.
7. 7Garnish with additional parsley, if desired.

Nutrition per serving