Shawarma-Spiced Chicken & Feta Wraps
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Shawarma-Spiced Chicken & Feta Wraps

Shawarma-Spiced Chicken & Feta Wraps

with Feta, Cucumber & Scallion Yogurt Sauce

Whip up your favorite spiced chicken wrap any time with our spin on the beloved street cart classic. Load up flour tortillas with nutty bulgur pilaf with feta and tomato, warmly spiced chicken, refreshing cucumber, and a tangy yogurt sauce to balance all the flavors. Whether it’s for now or to-go, this is a wrap you’ll keep coming back for.

Tags:
Protein Smart
Allergens:
Wheat
Milk
Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 clove

Garlic

1 unit

Tomato

1 unit

Mini Cucumber

1 tablespoon

Shawarma Spice Blend

½ cup

Bulgur Wheat

(Contains Wheat)

10 ounce

Chopped Chicken Breast

2 tablespoon

Yogurt

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

2 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

2 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories710 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate69 g
Sugar5 g
Dietary Fiber7 g
Protein44 g
Cholesterol120 mg
Sodium650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Large Pan
Small Bowl

Instructions

Prep
1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomato. Trim and slice cucumber lengthwise into 1⁄4-inch-thick planks, then slice lengthwise to create 1⁄4-inch- thick matchsticks.

Cook Bulgur
2

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, half the garlic (all for 4 servings), and half the Shawarma Spice Blend. Cook, stirring, until scallion whites are softened and fragrant, 30 seconds. • Add bulgur, 1 cup water (2 cups for 4), and a pinch of salt and pepper; stir to combine. • Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use in Step 4.

Cook Chicken
3

• Open package of chicken* and drain off any excess liquid. Season all over with remaining Shawarma Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. TIP: Lower the heat if chicken begins to brown too quickly. Transfer

Make Sauce & Bulgur Salad
4

• While chicken cooks, in a small bowl, combine yogurt, half the scallion greens, and a drizzle of olive oil. Taste and season with salt and pepper. • Drain any excess water from bulgur; fluff with a fork. • To bulgur, add tomato, half the feta (all for 4 servings), remaining scallion greens, and a drizzle of olive oil. Stir to combine. Taste and season with salt and pepper.

Assemble Wraps
5

• Place tortillas on a clean work surface. Spread scallion yogurt sauce across bottom third of each tortilla; top with cucumber, chicken, and as much bulgur salad as you like. TIP: If you have time, wrap your tortillas in damp paper towels and microwave for 30 seconds so they’re easier to fold. • Fold bottom edge of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.

Finish & Serve
6

• Halve wraps on a diagonal; divide between plates. Serve with any remaining bulgur salad on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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