Shawarma-Style Shaved Chicken Wraps
with Pickled Onion, Garlic Dip & Crispy Fries
- Wheat
- Gluten
- Milk
- Milk
- May contain traces of allergens
- Eggs
- Fish
- Almond
- Wheat
- Gluten
- Soy
- Sesame
A curated edit of the internet’s most viral recipes - ready for your kitchen. Experience an explosion of flavour with salty chicken shaved and seared in aromatic chermoula spices, then tucked into warm wraps with pickled onion, fresh salad and a generous lashing of creamy garlic dip. Golden fries tossed in crispy seasoning brings the ultimate-street food vibes right to your dinner table.
Ingredients
3
Potato
1 sachet
Crispy Chip Spice Blend
(Contains: Wheat, Gluten)
320 g
Chicken Breast
1
Plain Yoghurt
(Contains: Milk)
1 sachet
Chermoula Spice Blend
1
Red Onion
1 packet
Mixed Salad Leaves
1
Tomato
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk)
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
¼ cup
white wine vinegar
Nutrition
You will need
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, sprinkle over crispy seasoning and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, in a medium bowl, combine chermoula spice blend, the honey, half the Greek-style yoghurt and a drizzle of olive oil. Add chicken breast and toss to coat.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add chicken breast and cook until golden, 2-3 minutes each side (depending on thickness).
- Transfer to a second lined oven tray and bake until cooked through, 6-10 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
- While chicken is baking, thinly slice red onion.
- In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
- Roughly thinly slice tomato and red radish into rounds.
- Once haloumi is done, thinly slice.
- Drain pickled onion.
- Microwave large wraps on a plate in 10 second bursts until warmed through.
- Spread wraps with garlic dip and remaining yoghurt then fill with some mixed salad leaves, tomato, pickled onion and chicken. Tear over parsley.
- Fold the bottom of the wrap over the filling, then fold in one side. Roll tightly from the bottom to form the wrap.
- Heat wrap in a sandwich press for 2-3 minutes, until golden brown.
- Divide chicken shawarma between plates. Serve with crispy fries and lemon wedges. Enjoy!
