Chicken Shawarma Wraps

INGREDIENTS

• 1/4 cup olive oil
• 1/3 cup lemon juice
• 5 cloves garlic, minced or pressed
• 1 teaspoon kosher salt
• 1 tablespoon paprika
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon pepper
• 1 1/2 pounds boneless skinless chicken breasts, cut in half widthwise to create cutlets
• 2 red onions, cut into 1″ wedges
• 4 cups lettuce, chopped
• 1/2 cup radishes, thinly sliced
• 1 cucumber, thinly sliced
• Naan bread or pita bread
• Sauce
• 1 cup Greek yogurt
• 2 tablespoons lemon juice
• 2 cloves garlic, minced or pressed
• 1/2 teaspoon dill weed
• kosher salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 450.
2. Combine olive oil, lemon juice, garlic, and remaining spices in a large bowl.
3. Add chicken and onions, and toss to coat completely.
4. Transfer to a rimmed baking sheet and arrange in a single layer.
5. Roast for 20-25 minutes or until chicken is no longer pink in the center.
6. While the chicken and onions roast, combine the sauce ingredients and set aside.
7. Transfer the chicken and onions to a serving platter. Using two forks, shred chicken into bitesized pieces.
8. Assemble wraps with portions of chicken, onion, vegetables and a drizzling of sauce.

Nutritional Information