avec vinaigrette au houmous et salade fraîche
Inspirés par l’un des mets urbains les plus appréciés, nos wraps de poulet style shawarma ne manqueront pas de plaire aux amateurs de plats à emporter.
Allergens
Utensils
Tags
Haut de cuisse de poulet
280 g
Pain plat
2 unit(s)
Épices shawarma
1 tbsp
Feta, émietté
0.25 cup
Hummus
4 tbsp
Mélange printanier
56 g
Crème sure
1 unit(s)
Tomato
2 unit(s)
Vinaigre de vin rouge
1 tbsp
Poivre
0.125 tsp
Huile
2.5 tbsp
Sel
0.125 tsp
Sucre
0.25 tsp
- Cut tomatoes into 1/4-inch pieces.
- Add hummus and sour cream to a small bowl.
- Season with half the Shawarma Spice Blend, salt and pepper, then stir to combine.
- Pat chicken dry with paper towels.
- Add chicken, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil to a medium bowl.
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side.
- Remove the pan from heat. Transfer chicken to a foil-lined baking sheet.
- Broil in the middle of the oven until golden-brown and cooked through, 6-8 min.**
- When chicken is almost done, add flatbreads to the other side of the baking sheet with chicken. (NOTE: For 4 ppl, place flatbreads on a separate unlined baking sheet, toast in the bottom of the oven.)
- Toast until heated through, 1-2 min. (NOTE: Keep an eye on flatbreads so they don't burn!)
- While flatbreads toast, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
- Add spring mix and half the tomatoes. Toss to coat.
- Thinly slice chicken. Spread hummus sauce over flatbreads.
- Top flatbreads with chicken, then sprinkle remaining tomatoes and feta over top.
- Divide wraps and salad between plates.
770
kcal
Calories
39
g
Fat
9
g
Saturated Fat
62
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
43
g
Protein
155
mg
Cholesterol
1170
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
200
mg
Calcium
6
mg
Iron
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