Weeknight shawarma-ish pita
Warmly spiced chicken, cool cucumber, and a creamy garlic-yogurt sauce.
Loaded chicken shawarma wrap
Plain chicken and measured sauce offer sodium control compared with a heavily seasoned wrap. Low-fat yogurt can reduce saturated fat versus a rich creamy sauce.
same craving, a fresh ideaA closer look at the craving.
Plain chicken and measured sauce offer sodium control compared with a heavily seasoned wrap. Low-fat yogurt can reduce saturated fat versus a rich creamy sauce.
A little more possibility.
Big spice flavor with vegetables in every bite.
Weeknight shawarma-ish pita
What you’ll need
Ingredients
Let’s do this
- 1
Mix oil, cumin, coriander, paprika, cinnamon, and salt in a bowl. Add chicken and toss to coat.
- 2
Heat a skillet over medium-high heat. Add the chicken in one layer and cook for 8–10 minutes, turning, until the strips reach 165°F.
- 3
With clean utensils, mix yogurt, garlic, and lemon juice in a separate bowl. Stir cucumber and tomato together in another.
- 4
Warm pitas in a dry skillet for 30 seconds per side, then cut an opening in each.
- 5
Fill with lettuce, chicken, cucumber-tomato salad, and yogurt sauce. Keep a plate underneath; pita pockets occasionally resign.
Times are estimates; nutrition has not been calculated. Check ingredients and substitutions for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. Comparisons depend on portions, brands, and preparation.
Another craving, another idea.
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