Vegetarian Chicken Shawarma Wrap
Transform your weeknight meals with this irresistible Vegetarian Chicken Shawarma Wrap—a plant-based twist on the classic Middle Eastern favorite! Packed with aromatic spices like cumin, coriander, turmeric, and cinnamon, the marinated plant-based chicken strips deliver bold, authentic flavor in every bite. A creamy Greek yogurt sauce adds a tangy, refreshing touch, perfectly complementing crisp cucumber, juicy tomato, and zesty red onion. This wrap is easy to prepare, ready in just 30 minutes, and ideal for a quick, satisfying lunch or dinner. Serve these shawarma wraps warm and garnished with fresh parsley for an elevated homemade meal that’s as nutritious as it is delicious. Perfect for vegetarian diets, it offers all the comfort of traditional shawarma without the meat.
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Recipe Information
Ingredients
- 400 grams Plant-based chicken strips
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 Cucumber, sliced
- 1 Tomato, sliced
- 0.5 Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 4 Pita breads
Instructions
In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, ground turmeric, paprika, ground cinnamon, salt, black pepper, and lemon juice to create a marinade.
Add the plant-based chicken strips to the marinade, ensuring each piece is well-coated. Let it marinate for at least 10 minutes, if possible, to enhance flavor.
Heat a non-stick pan over medium heat and cook the marinated plant-based chicken strips for 8-10 minutes, or until they are golden brown and cooked through, stirring occasionally.
In a small bowl, mix the Greek yogurt with a pinch of salt and a dash of lemon juice for the sauce.
Warm the pita breads briefly in a pan or microwave.
To assemble the wrap, spread a generous spoonful of the yogurt sauce on each warm pita.
Place the cooked vegetarian chicken strips on top, followed by slices of cucumber, tomato, and red onion.
Garnish with freshly chopped parsley.
Roll the pita around the fillings to form a wrap and serve immediately.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 15.2 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1915 mg | 41% | |
*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.
