Chicken Shawerma Lettuce Wraps
These Chicken Shawerma Lettuce Wraps are the most perfect light and savory meal to keep you full and focused without bogging you down. I made these purely because I wanted a light meal that I could quickly put together and eat. It’s super refreshing and packed with everything you love about a classic chicken shawerma.
Serves: 4
Time: 30 minutes
Ingredients
Chicken:
1 lbs Boneless Chicken Thigh
2 tsp Salt (divided)
1 tsp Black Pepper
1 tsp Cumin
1 tsp Coriander
1 tsp Turmeric
0.5 tsp Paprika
0.5 tsp Cardamom
0.25 cup Olive Oil
1 head Iceburg Lettuce
2 White Potatoes
Instructions
Slice the chicken thighs into small pieces and place in a mixing bowl. Season with 1 tsp salt, black pepper, cumin, coriander, paprika, turmeric, and cardamom. Mix well and set aside.
Peel the white potatoes then slice into a size or shape best to fit with the lettuce. I quartered the potatoes and made slices. Place the slices in a bowl with the remaining salt and 2 tbsp of olive oil. Mix well and set aside.
Remove the root of the lettuce. Place in large bowl and run cool water all over the lettuce. Gently remove each leaf without ripping the leaves too much. The water helps get in between the leaves making them easier to pull off. Remove as many leaves as you like.
Place a large skillet on high heat for 2 minutes. Add a bit of oil, drop to medium, and add the potatoes. Cook on each side for about 2 minutes with space in between each slice. Then flip and repeat until golden crispy. Remove the potatoes and place on a paper towel to drain.
Add the chicken to the pan and cook until golden crispy all over, about 7 minutes.
Place a couple leaves of lettuce down. Add the chicken, toum, pickled onions, and potatoes. Roll into a wrap and enjoy.
