Chicken Shawarma Crunchwrap

By Tasty · 40 min

Ingredients

Instructions

1. In a large bowl, toss the chicken with the tomato paste, 1 cup... (yogurt), smoked paprika, salt, coriander, cumin, turmeric, chili flakes, cinnamon, garlic, lemon juice and 2 tablespoons of the olive oil.
2. Heat a skillet or grill pan over medium-high heat and add the remaining 1 tablespoon olive oil.
3. Cook the chicken in the hot oil for 8 to 10 minutes, until well charred and cooked through. Set aside.
4. In a small bowl, stir the yogurt, harissa, lemon juice, honey and salt (to taste) until smooth. Set aside.
5. On the centre of each large tortilla, layer in this order: chicken, pita chips, harissa yogurt sauce, lettuce, tomatoes, onion, cucumbers, cheese and one small corn tortilla. Fold the edges over the filling to seal into a wrap.
6. Grease a clean skillet over medium heat with oil or cooking spray.
7. Working in batches, place each wrap folded side down in the skillet and cook 2 to 3 minutes until golden and sealed. Flip and cook 2 to 3 minutes more until crispy.
8. Slice each crunchwrap in half and serve.

Summarized from Tasty's video. Watch it for the details.

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