GRILLED CHICKEN SHAWARMA WRAPS WITH RAITA

Grilled Chicken Shawarma Wraps with Raita image

Chicken thighs grilled with shawarma seasonings are sliced and wrapped in naan, or flatbread of your choice, with a delicious raita and sandwich toppings. Serve these wrap-style sandwiches for a hearty lunch, or for dinner with some sauteed vegetables.

Provided by Bibi

Categories Sandwich Wraps and Roll-Ups

Time 2h45m

Yield 4

Number Of Ingredients 23

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Ingredients

3 tablespoons extra-virgin olive oil
½ medium lemon, juiced
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground turmeric
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
⅛ teaspoon ground cinnamon
1 pound boneless, skinless chicken thighs
1 (5.3 ounce) container plain Greek yogurt
½ cup peeled, shredded cucumber, drained
2 tablespoons shredded yellow onion
2 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
2 (8.8 ounce) packages naan breads (2 per package), warmed
2 cups shredded lettuce
4 thin slices red onion, separated into rings
1 medium tomato, thinly sliced

Steps:

At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
Wrap each naan around the sandwich ingredients, and serve.

Nutrition Facts : Calories 708.6 calories, Carbohydrate 73.1 g, Cholesterol 93.4 mg, Fat 30.4 g, Fiber 14.1 g, Protein 37.3 g, SaturatedFat 6.6 g, Sodium 1132.6 mg, Sugar 6.6 g