Vegan Chicken Shawarma Wrap
Satisfy your craving for Middle Eastern flavors with this Vegan Chicken Shawarma Wrap, a plant-based twist on a classic favorite. Featuring spiced plant-based chicken strips marinated in a bold blend of cumin, coriander, smoked paprika, and turmeric, this wrap packs a punch of aromatic goodness. Nestled in warm pita bread, the savory filling is complemented by crisp cucumber, juicy cherry tomatoes, crunchy red onion, and a drizzle of rich, creamy tahini sauce made with fresh lemon juice and garlic. Perfect for a quick weeknight dinner or a portable lunch, this easy vegan shawarma recipe comes together in just 25 minutes and is packed with wholesome, vibrant ingredients. Indulge in a healthier, dairy-free take on a shawarma wrap that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 medium Red onion, thinly sliced
- 150 grams Cherry tomatoes, halved
- 1 medium Cucumber, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Pita bread
- 3 tablespoons Tahini
- 2 tablespoons Water
- 1 tablespoon Lemon juice (for tahini sauce)
- 1 clove Garlic, minced
- 0.25 teaspoon Salt (for tahini sauce)
Instructions
In a large bowl, combine the olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, garlic powder, salt, black pepper, and lemon juice.
Add the plant-based chicken strips to the bowl and toss to coat them evenly in the spice mix.
Heat a non-stick pan over medium heat and add the spiced plant-based chicken strips.
Cook for about 5-7 minutes, stirring occasionally, until the strips are heated through and slightly crispy on the edges.
In a small bowl, whisk together tahini, water, lemon juice, minced garlic, and salt until smooth. Adjust the water to reach your desired consistency.
Warm the pita bread in a dry pan or in the oven for a few minutes to make them more pliable.
Assemble the wraps by spreading a spoonful of tahini sauce over each pita bread.
Divide the cooked plant-based chicken, red onion slices, cherry tomatoes, and cucumber slices among the pitas.
Sprinkle chopped fresh parsley over the toppings.
Fold the pita bread to enclose the fillings, wrap it tightly, and serve with extra tahini sauce on the side if desired.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4014 mg | 175% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 23.6 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3823 mg | 294% | |
| Iron | 16091.1 mg | 89395% | |
| Potassium | 2839 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
