Good Karma Schawarma - Wraps |
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Prep Time: 720 Minutes Cook Time: 45 Minutes |
Ready In: 765 Minutes Servings: 8 |
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Ingredients:
1 cup plain nonfat yogurt |
2 tablespoons freshly minced garlic |
3/8 cup freshly minced onion |
2 tablespoons red wine vinegar |
2 tablespoons freshly chopped fresh parsley leaves |
1 teaspoon dried oregano |
1 teaspoon salt (or more to taste) |
2 1/4 teaspoons ground cumin |
1 1/2 teaspoons fresh ground black pepper |
1 teaspoon red chili pepper flakes |
1 pinch ground sage |
1 1/2-2 lbs boneless skinless chicken breasts (pounded 1/8-inch thick) |
1/2 cup greek yogurt |
1/2 cup sour cream |
1/4 english cucumber, chopped into 1/4-inch dice |
1/4 teaspoon dried dill |
1 teaspoon garlic powder |
1 1/2 teaspoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
8 flat bread |
4 cups fresh baby spinach leaves |
1 tomato, chopped |
1/2 large onion, thinly sliced |
Directions:
1. Marinade: In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, red chili flakes, and sage. Add chicken and marinate in the refrigerator for 12 to 24 hours.
2. Tzatziki sauce: In a medium bowl, combine yogurt, sour cream, cucumber, dill, garlic powder, lemon juice, salt and pepper. Mix well. Refrigerate at least 1 hour.
3. Chicken:.
4. Preheat oven to 350 degrees F with oven rack in center. Line 9x13-inch baking sheet (or larger) with non-stick aluminum foil. (Baking sheet should have sides).
5. Remove chicken from marinade, taking off excess marinade. Place chicken on baking sheet. Bake in center of oven for 45 minutes or until chicken is done.
6. Let rest for 10 minutes. Remove to a cutting board, discarding foil. Slice chicken into 1/2-inch thick pieces.
7. Serve sandwiched in flatbread and drizzled with Tzatziki Sauce. Top with spinach leaves, tomato and onion.
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