Description
Delicious and flavorful Chicken Shawarma Wraps featuring marinated chicken tenders and crispy roasted potatoes, complemented by a creamy whipped feta spread and fresh butter lettuce salad, all wrapped in soft spinach tortillas. This recipe combines Middle Eastern spices with fresh ingredients for a satisfying meal perfect for lunch or dinner.
Ingredients
Units
Scale
Marinade & Chicken
- 1/4 cup + 2 1/2 tbsp olive oil, divided
- 2 tbsp lemon juice
- 4 garlic cloves, grated
- 1 1/4 tsp oregano, divided
- 2 tsp paprika
- 1 1/2 tsp garlic powder, divided
- 1 tsp turmeric
- 1/4 tsp ground cloves
- 1 1/2 tsp cumin
- 2 tsp brown sugar
- 1 1/4 tsp kosher salt, divided
- 1 lb chicken tenders
Potatoes
- 1 lb Yukon gold potatoes, quartered
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/2 tsp garlic powder
- Freshly cracked black pepper, to taste
Whipped Feta Spread
- 4 oz feta cheese
- 3 tbsp Greek yogurt
- 3/4 tsp dried rosemary
- Salt and pepper, to taste
Salad
- 2 cups butter lettuce, torn
- 1/2 cup diced tomato
- 1/2 tbsp olive oil
- 2 tsp red wine vinegar or lemon juice
- 1/4 tsp oregano
- 1/4 tsp kosher salt
Other
- 6 large spinach tortillas (or any kind of tortilla)
Instructions
- Preheat and Prepare Marinade: Preheat your oven to 425°F (220°C) and line a large baking sheet with foil. In a shallow dish, whisk together 1/4 cup olive oil, grated garlic, 1 tsp oregano, paprika, 1 tsp garlic powder, turmeric, ground cloves, cumin, brown sugar, and 1 tsp kosher salt. This aromatic mixture will infuse the chicken with authentic shawarma flavors.
- Marinate Chicken: Add the chicken tenders to the marinade and use tongs or your hands to massage it thoroughly into the meat. Let the chicken marinate at room temperature for 30 minutes or refrigerate for up to four hours to deepen the flavor while you prepare the potatoes.
- Season Potatoes: Toss the quartered Yukon gold potatoes with 1 tbsp olive oil, remaining 1/4 tsp kosher salt, 1/2 tsp garlic powder, and freshly cracked black pepper. Spread them evenly on one side of the foil-lined baking sheet.
- Initial Roasting: Place the potatoes in the preheated oven and roast for 15 minutes. This starts the cooking process, allowing them to become crispy on the outside and tender inside.
- Add Chicken and Continue Roasting: Remove the baking sheet from the oven, push the potatoes to one side, and arrange the marinated chicken tenders on the other side. Return the sheet to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.
- Prepare Whipped Feta Spread: While chicken and potatoes finish cooking, combine the feta cheese, Greek yogurt, and dried rosemary in a mini food processor. Blend until smooth and creamy. Season with salt and pepper to taste. Alternatively, finely chop the feta and mix by hand with yogurt and rosemary for a chunkier texture.
- Make Salad: In a bowl, combine torn butter lettuce, diced tomatoes, 1/2 tbsp olive oil, red wine vinegar (or lemon juice), 1/4 tsp oregano, and 1/4 tsp kosher salt. Toss gently to mix all flavors evenly.
- Assemble Wraps: Lay out the tortillas and spread a generous layer of the whipped feta on each. Top with roasted chicken tenders and crispy potatoes, then add the fresh salad mixture. Wrap tightly and serve immediately to enjoy the blend of warm spiced chicken and fresh salad.
Notes
- For best flavor, marinate the chicken for at least 30 minutes, but up to 4 hours.
- Yukon gold potatoes work well for roasting due to their creamy texture.
- Spinach tortillas add color and a subtle flavor but any tortilla of choice can be used.
- The whipped feta can be prepared ahead and stored in the refrigerator.
- If you don’t have a mini food processor, finely chopping the feta and mixing by hand works fine.
- This recipe can be doubled easily for more servings.
- Adjust the spices according to your taste preference for heat or smokiness.
Nutrition
- Serving Size: 1 wrap
- Calories: 514
- Sugar: 5g
- Sodium: 1239mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0.01g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 66mg