Shawarma Chicken Wrap

Dive into Levantine cuisine with lemon-marinated grilled chicken strips laid over creamy hummus and shawarma garlic sauce, with tangy pickled turnips, juicy tomatoes, and crisp romaine, all rolled up in soft lavash flatbread wrap. Bright, savory and made to travel.

Step 1: Preheat convection oven to 350°F

Step 2: Place frozen grilled chicken strips on a lined, non-stick sheet pan, cover and heat for 14-17 min.  Toss in Lemon Sauce while still hot and then hold coverd in warmer until ready to build wraps.

Step 3: Lay wrap on a flat surface and spread hummus down the center

Step 4: Layer shredded romaine on top of hummus, tomatoes, pickled turnip batons and then lemon grilled chicken strips

Step 5: Drizzle shawarma garlic sauce over the top.

Step 6: Close one end and roll tightly to serve.

Sub-Recipe Directions

Pickled Turnips

Step 1: In a saucepan, make the brine by combining water, apple cider vinegar, salt and sugar.  Bring to a boil over medium heat, stirring until sugar and salt are fully dissolved.

Step 2: Remove from heat and let the brine cool to room temperature

Step 3: In a glass mason jar (or glass jar with air tight lid), pack in the cut turnip batons and sliced beat then pour in the brine, making sure vegetables are fully submerged

Step 4: Screw the lid on tight and store in the refrigerator for at least 24 hours before using.

Lemon Sauce

Step 1: In a bowl, whisk fresh lemon juice and lemon pepper together and store in an air tight container until ready to use.

Shawarma Garlic Cream Sauce

Step 1: Combine all ingredients in a small bowl and whish together until smooth.  Add some salt and pepper to taste if desired.