Chicken Shawarma Wraps

Juicy marinated chicken, crispy potatoes and a finger licking feta yogurt sauce are the makings of our epically delicious Chicken Shawarma Wraps.

Course Main Course

Cuisine Mediterranean

Keyword chicken shawarma, greek chickenn

Prep Time 30

Cook Time 17

Marinate 4

Total Time 4 47

Servings wraps

Calories 514kcal

Author Nicole

Cost $15

Equipment

1 baking sheet
1 Food processor

Ingredients

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 tumeric
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
1 lb yukon gold potatoes, quartered
4 oz feta
3 tbsp greek yogurt
3/4 tsp dried rosemary
2 cups butter lettuce, torn
1/2 cup diced tomato
2 tsp red wine vinegar or lemon juice
6 large spinach tortillas (or any kind of tortilla

Instructions

Preheat oven to 425 degrees. Line a large baking sheet with foil.
Add 1/4 cup olive oil, garlic, 1 tsp oregano, paprika, 1 tsp garlic powder, turmeric, cloves, cumin, brown sugar and 1 teaspoon salt together in a shallow dish. Whisk to combine. Add chicken tenders. Use tongs or hands to massage the marinade into the chicken. Set aside and marinate 30 minutes (at room temperature) and up to four hours (refrigerated) while you get the potatoes ready.
Add potatoes to the sheet pan or a medium bowl. Drizzle with one tablespoon olive oil. Toss with remaining 1/4 teaspoon salt, 1/2 teaspoon garlic powder and a little bit of freshly cracked pepper. Pop in the oven and cook for 15 minutes
Pull the potatoes out at 15 minutes and move to one side of the pan. Add the marinated chicken tenders. Place the pan back in the oven and bake until potatoes are crispy and chicken is cooked through, about 15 more minutes.
While the chicken and potatoes finish cooking, make the whipped feta. Add the feta, greek yogurt, and rosemary to a mini food processor. Blend until smooth. Season to taste with salt and pepper. Alternatively you could also, chop the feta very fine and combine everything by hand. It won't be smooth but will be delicious!
Add butter lettuce, tomatoes, 1/2 tbsp olive oil, 2 tsp red wine vinegar, 1/4 tsp oregano and 1/4 salt to a bowl. Toss to combine.
Spread the feta on the bottom of each tortilla. Top with chicken and potatoes. Sprinkle with salad. Wrap and serve.

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