Hummus Chicken Shawarma Wraps
Hummus Chicken Shawarma Wraps made with my homemade shawarma blend! No need to use the expensive store-bought stuff when you can make it at home with pantry staples. These wraps are perfect for a quick lunch or easy dinner!
Ingredients
shawarma:
- 1 tablespoon homemade shawarma seasoning
- 1 tablespoons white vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt or more to taste
- 1 lb. boneless skinless chicken breast or thighs see note
- ½ cup hummus - homemade or store-bought
for serving:
- pita bread romaine lettuce, sliced onions, sliced pickles, chopped tomatoes, diced cucumbers, baked french fries, roasted potatoes, roasted vegetables, and vermicelli rice
Instructions
- SHAWARMA: Add the shawarma seasoning, white vinegar, salt, and olive oil and stir until combine. Add the chicken breast/s and allow the chicken to marinate at room temperature for 15 minutes or for up to 15 hours, covered in the refrigerator. When ready to cook, heat a large non-stick or cast iron skillet over medium high heat. Add the chicken filets to the pan and allow to cook for 3-5 minutes per side depending on the thickness. This time may be shorter or longer depending on how thick your chicken is. Mine took exactly 4 minutes per side. Remove the chicken from the skillet and allow to rest on a cutting for for at least 5 minutes before dicing.
- SERVING: When ready to serve, heat the pita, spread the desired amount of hummus and top with diced chicken and your favorite toppings! Serve warm.
Notes
- SHAWARMA SEASONING - You can double, triple, or quadruple the ingredients for the seasoning if you wish to make enough for a few times. Seasoning will last in an airtight container in a cool, dark place for up to 6 months.
- CHICKEN - Slice your chicken through the thickness if the chicken breast/s you are using are thick in size. This will allow more even flavoring of the shawarma meat.
