Chicken Shawarma In Lettuce Cups
Craving succulent flavorful Chicken Shawarma? Serve these Chicken Shawarma Lettuce Cups as an easy healthy chicken recipe that packs all the flavors and spices of shawarma while still being low-carb and guilt-free!
Ingredients
For the shawarma:
- 2 lbs boneless skinless chicken breasts cut up into strips ( roughly half inch wide and 1.5 inch long)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon allspice
- 4 large cloves of garlic minced
- juice of 1 lime
- 1/4 cup minced parsley and cilantro
- 1/4 cup El Yucateco® Green Habanero sauce or any green chili sauce
- 2 teaspoon olive oil
To assemble:
- 2 heads of Boston lettuces leaves disassembled form the stem but left whole
- 1 cup hummus (store bought or this Ultimate Hummus Dip)
- 1 cup diced tomatoes about 2 large ones
- 1 red onion diced
- 2 small cucumbers diced
- chopped cilantro and parsley leaves
- lime juice
Instructions
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In a large bowl, add the chicken and all ingredients for the shawarma without the oil. Toss the chicken and flavoring together and set aside to infuse the flavors for 10 minutes at least and up to 1 hour.
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In a large skillet over high heat, add the olive oil.
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When the skillet is well heated, add in the chicken.
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Sauté the chicken stirring every minute until it’s cooked through and slightly golden. Turn off the heat and allow the chicken to cool for just a couple of minutes to be easier to handle.
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Take one lettuce leaf at a time, and spread a tablespoon of hummus (here's my recipe for homemade hummus) over the length of the lettuce and going slightly to cover half the sides.
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Pile up some chicken over the hummus and top that with tomatoes, cucumbers and onions.
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Sprinkle some chopped cilantro and parsley and a squeeze of lime.
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using your fingers, press the chicken wrap firmly so the sides of the lettuce stick to the toppings and holds its shape. The hummus will make the whole wrap stick together.
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Arrange the chicken shawarma wraps on a tray and serve.
Recipe Notes
This recipe can be prepared 8 hours in advance, wrapped and kept in the fridge. It will be served cold in that case.
The chicken and toppings may be prepared separately 2 days in advance. The chicken can be heated a the time of assembly.