Sheet Pan Chicken Shawarma Wraps

Serves 1
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Directions

  1. 1Add 1/2 cup plain Greek yogurt to the chicken thighs.
  2. 2Add 1/2 cup plain Greek yogurt to the chicken thighs.
  3. 3Add 1/2 cup plain Greek yogurt to the chicken thighs.
  4. 4Add 2 Tbsp tomato paste.
  5. 5Add 2 Tbsp tomato paste.
  6. 6Add 2 Tbsp tomato paste.
  7. 7Squeeze the juice of 1/2 lemon.
  8. 8Squeeze the juice of 1/2 lemon.
  9. 9Squeeze the juice of 1/2 lemon.
  10. 10Mince 6 cloves of garlic and add them to the bowl.
  11. 11Mince 6 cloves of garlic and add them to the bowl.
  12. 12Mince 6 cloves of garlic and add them to the bowl.
  13. 13Add 1 Tbsp paprika.
  14. 14Add 1 Tbsp paprika.
  15. 15Add 1 Tbsp paprika.
  16. 16Add 3 tsp onion powder.
  17. 17Add 3 tsp onion powder.
  18. 18Add 3 tsp onion powder.
  19. 19Add 3 tsp oregano.
  20. 20Add 3 tsp oregano.
  21. 21Add 3 tsp oregano.
  22. 22Add 2 tsp cumin.
  23. 23Add 2 tsp cumin.
  24. 24Add 2 tsp cumin.
  25. 25Add 1/2 tsp cinnamon.
  26. 26Add 1/2 tsp cinnamon.
  27. 27Add 1/2 tsp cinnamon.
  28. 28Add 2 tsp salt and 2 tsp black pepper.
  29. 29Add 2 tsp salt and 2 tsp black pepper.
  30. 30Add 2 tsp salt and 2 tsp black pepper.
  31. 31Mix all the ingredients until the chicken is well coated.
  32. 32Mix all the ingredients until the chicken is well coated.
  33. 33Mix all the ingredients until the chicken is well coated.
  34. 34Place foil on a baking sheet.
  35. 35Place foil on a baking sheet.
  36. 36Place foil on a baking sheet.
  37. 37Place the marinated chicken on the baking sheet.
  38. 38Place the marinated chicken on the baking sheet.
  39. 39Place the marinated chicken on the baking sheet.
  40. 40Spread the chicken evenly on the baking sheet.
  41. 41Spread the chicken evenly on the baking sheet.
  42. 42Spread the chicken evenly on the baking sheet.
  43. 43Bake in the oven at 425°F.
  44. 44Bake in the oven at 425°F.
  45. 45Bake in the oven at 425°F.
  46. 46Slice one cucumber into small pieces.
  47. 47Slice one cucumber into small pieces.
  48. 48Slice one cucumber into small pieces.
  49. 49Cut 10 oz cherry tomatoes in half.
  50. 50Cut 10 oz cherry tomatoes in half.
  51. 51Cut 10 oz cherry tomatoes in half.
  52. 52Add the sliced cucumber and cherry tomatoes to a bowl.
  53. 53Add the sliced cucumber and cherry tomatoes to a bowl.
  54. 54Add the sliced cucumber and cherry tomatoes to a bowl.
  55. 55Thinly slice one shallot.
  56. 56Thinly slice one shallot.
  57. 57Thinly slice one shallot.
  58. 58Add the sliced shallots to the bowl with the cucumber and tomatoes.
  59. 59Add the sliced shallots to the bowl with the cucumber and tomatoes.
  60. 60Add the sliced shallots to the bowl with the cucumber and tomatoes.
  61. 61Squeeze the juice of a lemon into the salad.
  62. 62Squeeze the juice of a lemon into the salad.
  63. 63Squeeze the juice of a lemon into the salad.
  64. 64Add 1 tsp garlic powder.
  65. 65Add 1 tsp garlic powder.
  66. 66Add 1 tsp garlic powder.
  67. 67Add 2 Tbsp red wine vinegar.
  68. 68Add 2 Tbsp red wine vinegar.
  69. 69Add 2 Tbsp red wine vinegar.
  70. 70Mix the salad ingredients well.
  71. 71Mix the salad ingredients well.
  72. 72Mix the salad ingredients well.
  73. 73Remove the cooked chicken from the oven.
  74. 74Remove the cooked chicken from the oven.
  75. 75Remove the cooked chicken from the oven.
  76. 76Take two flatbreads.
  77. 77Take two flatbreads.
  78. 78Take two flatbreads.
  79. 79Spread Toom Garlic Dip on each flatbread.
  80. 80Spread Toom Garlic Dip on each flatbread.
  81. 81Spread Toom Garlic Dip on each flatbread.
  82. 82Place the cooked chicken on top of the garlic dip on each flatbread.
  83. 83Place the cooked chicken on top of the garlic dip on each flatbread.
  84. 84Place the cooked chicken on top of the garlic dip on each flatbread.
  85. 85Roll up the flatbreads.
  86. 86Roll up the flatbreads.
  87. 87Roll up the flatbreads.
  88. 88Add 1 1/2 Tbsp olive oil to a pan.
  89. 89Add 1 1/2 Tbsp olive oil to a pan.
  90. 90Add 1 1/2 Tbsp olive oil to a pan.
  91. 91Place the rolled flatbreads in the pan to toast.
  92. 92Place the rolled flatbreads in the pan to toast.
  93. 93Place the rolled flatbreads in the pan to toast.
  94. 94Flip the flatbreads to toast both sides until golden brown.
  95. 95Flip the flatbreads to toast both sides until golden brown.
  96. 96Flip the flatbreads to toast both sides until golden brown.
  97. 97Remove the toasted flatbreads from the pan.
  98. 98Remove the toasted flatbreads from the pan.
  99. 99Remove the toasted flatbreads from the pan.
  100. 100Wrap each flatbread in foil to keep warm.
  101. 101Wrap each flatbread in foil to keep warm.
  102. 102Wrap each flatbread in foil to keep warm.
  103. 103Serve the chicken shawarma wraps with the cucumber tomato salad.
  104. 104Serve the chicken shawarma wraps with the cucumber tomato salad.
  105. 105Serve the chicken shawarma wraps with the cucumber tomato salad.

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 2 lbs boneless, skinless chicken thighs
  • 2 lbs boneless, skinless chicken thighs
  • 0.5 cup plain Greek yogurt
  • 0.5 cup plain Greek yogurt
  • 0.5 cup plain Greek yogurt
  • 2 Tbsp tomato paste
  • 2 Tbsp tomato paste
  • 2 Tbsp tomato paste
  • 0.5 unit lemon juice
  • 0.5 unit lemon juice
  • 0.5 unit lemon juice
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 1 Tbsp paprika
  • 1 Tbsp paprika
  • 1 Tbsp paprika
  • 3 tsp onion powder
  • 3 tsp onion powder
  • 3 tsp onion powder
  • 3 tsp oregano
  • 3 tsp oregano
  • 3 tsp oregano
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 4 unit flatbreads
  • 4 unit flatbreads
  • 4 unit flatbreads
  • 1.5 Tbsp olive oil
  • 1.5 Tbsp olive oil
  • 1.5 Tbsp olive oil
  • 10 oz cherry tomatoes
  • 10 oz cherry tomatoes
  • 10 oz cherry tomatoes
  • 1 unit cucumber
  • 1 unit cucumber
  • 1 unit cucumber
  • 0.33 cup Toom Garlic Dip
  • 0.33 cup Toom Garlic Dip
  • 0.33 cup Toom Garlic Dip
  • 1 unit shallot, thinly sliced
  • 1 unit shallot, thinly sliced
  • 1 unit shallot, thinly sliced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp red wine vinegar
  • 2 Tbsp red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder

Equipment

bowllemon squeezergarlic presstongsbaking sheetfoilovencutting boardknifespatulapanwooden spoon