HEALTHY CHICKEN SHAWARMA WRAP May 19 Written By Eleanor Debel https://www.youtube.com/shorts/8dDdSTe_-HIPrintCHICKEN SHAWARMA FOR WEIGHT LOSSYield 4Prep time15 MinCook time20 MinTotal time35 MinIngredients2 boneless skinless chicken thighs, cut into 1 inch strips 2 boneless skinless chicken breasts, cut into 1 inch strips 1 lemon, juiced 2 Tbsp low fat greek yogurt 1 Tbsp tomato paste Shawarma spice blend:2 tsp garlic powder1 tsp turmeric1 tsp cumin1 tsp coriander1 tsp allspice2 tsp smoked paprika1 tsp onion1 tsp cardamom1/2 tsp clove2 tsp saltLow calorie Toum:8 garlic cloves, peeled ½ cup low fat yogurt 1 tsp lemon juice Kosher salt and pepper to taste To assemble:Large pita bread or low carb tortilla Thinly sliced pickles Tomato paste thinned out with water for brushing (optional) InstructionsPreheat a sheet tray in a 400F oven. In a large bowl combine the cut chicken with the shawarma spice blend, lemon juice, yogurt and tomato paste. Thoroughly combine so all the chicken is coated and then set aside for 30 minutes, or up to 4 hours in the fridge. While the chicken marinades combine the garlic cloves, yogurt, lemon juice and a pinch of salt in a food processor and blend until completely smooth. Taste for seasoning and set aside. Remove the sheet tray from the oven and spray liberally with cooking spray. Spread the chicken out in an even layer and cook for 15 minutes, flipping the chicken after about 8 minutes, then continuing to cook for another 6-8 minutes. Remove the chicken from the oven and set aside. To assemble: spread a large pita with the toum sauce, then layer a heaping portion of chicken on top of the sauce, lay pickles on top then tightly roll up the pita. Optionally, brush with tomato paste mixed with water and toast in the oven until golden brown. Serve immediately with more toum on the side and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickeneasyhealthysandwich Eleanor Debel
HEALTHY CHICKEN SHAWARMA WRAP May 19 Written By Eleanor Debel https://www.youtube.com/shorts/8dDdSTe_-HIPrintCHICKEN SHAWARMA FOR WEIGHT LOSSYield 4Prep time15 MinCook time20 MinTotal time35 MinIngredients2 boneless skinless chicken thighs, cut into 1 inch strips 2 boneless skinless chicken breasts, cut into 1 inch strips 1 lemon, juiced 2 Tbsp low fat greek yogurt 1 Tbsp tomato paste Shawarma spice blend:2 tsp garlic powder1 tsp turmeric1 tsp cumin1 tsp coriander1 tsp allspice2 tsp smoked paprika1 tsp onion1 tsp cardamom1/2 tsp clove2 tsp saltLow calorie Toum:8 garlic cloves, peeled ½ cup low fat yogurt 1 tsp lemon juice Kosher salt and pepper to taste To assemble:Large pita bread or low carb tortilla Thinly sliced pickles Tomato paste thinned out with water for brushing (optional) InstructionsPreheat a sheet tray in a 400F oven. In a large bowl combine the cut chicken with the shawarma spice blend, lemon juice, yogurt and tomato paste. Thoroughly combine so all the chicken is coated and then set aside for 30 minutes, or up to 4 hours in the fridge. While the chicken marinades combine the garlic cloves, yogurt, lemon juice and a pinch of salt in a food processor and blend until completely smooth. Taste for seasoning and set aside. Remove the sheet tray from the oven and spray liberally with cooking spray. Spread the chicken out in an even layer and cook for 15 minutes, flipping the chicken after about 8 minutes, then continuing to cook for another 6-8 minutes. Remove the chicken from the oven and set aside. To assemble: spread a large pita with the toum sauce, then layer a heaping portion of chicken on top of the sauce, lay pickles on top then tightly roll up the pita. Optionally, brush with tomato paste mixed with water and toast in the oven until golden brown. Serve immediately with more toum on the side and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickeneasyhealthysandwich Eleanor Debel
