Mindful Sodexo 
Aromatic grilled chicken, lemon-roasted potato, pickles, and a creamy whipped garlic sauce in a whole-grain wrap
Nutrition Facts:
Calories: 490, Protein: 27g, Fat: 17g, Sat. Fat: 5g, Sodium: 780mg, Fiber: 7g
Prep Time: 20 to 30 minutes Cook time: 25 to 30 minutes Yield: 4 servings; 1 wrap with 1/2 cup fattoush salad per serving Difficulty level: Intermediate
Levantine Chicken Shawarma Wrap
Ingredients
Prepare
Levantine Chicken Shawarma Wrap
- 4 (10-inch) whole wheat tortillas
- 12 ounces thinly sliced Grilled Shawarma Chicken
- 12 ounces Roasted Lemon Parsley Potato Wedges
- 3 dill pickle spears
- 1/2 cup Garlic Yogurt Sauce
- 2 cups Fattoush Salad
- 1. Dry the pickle spears in a paper towel to remove excess liquid. Cut each pickle spear into 4 thin strips.
- 2. Lay the tortilla out on a cutting board.
- 3. Place the following ingredients in order along the center of the tortilla:
- 3 ounces chicken (about 1/2 cup)
- 3 ounces roasted potato (about 3/4 cup)
- 3 pickle strips
- 2 tablespoons sauce drizzled over pickles. - 4. Fold the bottom half of the tortilla perpendicular to the filling up. Wrap the sides around, leaving one end open.
- 5. Enjoy immediately with 1/2 cup fattoush salad!
Garlic Yogurt Sauce (makes 1 1/2 cups)
- 1 garlic clove
- 1 1/2 cups nonfat plain Greek yogurt
- 1/4 teaspoon kosher salt
- 1. Bring a small pot of water to a boil.
- 2. Blanch the garlic clove for 8 to 10 minutes until tender. Alternatively, cook the garlic in a small amount of water in the microwave in 30-second bursts for 5 to 7 minutes until fork tender.
- 3. Shock the garlic in ice-cold water. Remove it from the ice bath and thoroughly pat it dry.
- 4. Add the garlic, yogurt, and salt to a blender. Blend until whipped and smooth. Cover and keep in the refrigerator until ready to use. Use or freeze within 3 days.
Grilled Shawarma Chicken
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 1 teaspoon paprika
- 1/8 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoon very finely chopped garlic
- 1 1/2 tablespoons canola oil
- 1 tablespoon lemon juice
- 1-pound boneless skinless chicken thighs
- 1. In a medium bowl, combine all the dry ingredients with the garlic, oil, and lemon juice. Mix well to form a paste.
- 2. Add the chicken and toss to coat well.
- 3. Preheat, clean, and season the grill or charbroiler.
- 4. Place chicken on the grill or charbroiler and cook on each side for 4 to 5 minutes, turning once. Cook until the chicken is crispy and reaches an internal temperature of at least 165 degrees Fahrenheit. Keep warm until ready to enjoy.
Roasted Lemon Parsley Potato Wedges:
- 1 pound 2 ounces baking potato, cut each potato into 8 wedges
- 1 1/2 teaspoon Italian seasoning
- 1 tablespoon lemon zest
- 1 1/2 teaspoons chopped fresh Italian parsley
- 1. Blanch wedges in boiling water for 5 to 8 minutes or until cooked three quarters of the way. Cool quickly.
- 2. Spray potatoes with cooking spray. Lightly toss potatoes with Italian seasoning.
- 3. Coat a sheet tray with cooking spray. Spread potatoes in a single layer, making sure not to overcrowd them.
- 4. Bake in a preheated 450-degree Fahrenheit oven for 10 to 15 minutes or until light golden brown.
- 5. Toss cooked wedges with lemon zest and chopped parsley. Divided into four servings. Keep warm until ready to enjoy.
Fattoush Salad
- 1 cup cucumber, peeled, seeded and cut into 1/4-inch cubes
- 3/4 cup Roma tomato, cut into 1/4-inch cubes
- 1/4 cup red onion, cut into 1/4-inch cubes
- 1 1/2 tablespoons chopped mint
- 1. Toss all ingredients together in a bowl and mix until well combined. Cover and keep in the refrigerator until ready to enjoy.
Chef Tips:
- You can make the grilled chicken up to 3 days ahead.
- Potato wedges or fries in gyros are a great way to absorb the flavors from the grilled chicken and help keep the wrap from getting soggy.
