Shawarma-Spiced Pitas with 2x Chicken
with Garlic Sauce, Pickled Radishes & Mixed Greens with Feta
- Milk
- Sesame
- Wheat
- Soy
- Eggs
Shawarma-spiced tofu is seared until golden and tucked into warm pitas with shaved cucumber ribbons and quick-pickled radishes. A creamy garlic mayo sauce and a drizzle of hot sauce tie it all together. On the side, crisp mixed greens are tossed in a Greek vinaigrette and topped with crumbled feta for a bright, satisfying finish.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
20 ounce
Chopped Chicken Breast
2 unit
Pitas
(Contains: Sesame, Wheat)
5 teaspoon
White Wine Vinegar
1 unit
Tofu
(Contains: Soy)
4 ounce
Mixed Greens
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
½ tablespoon
Shawarma Spice Blend
4 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
1 teaspoon
Garlic Powder
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Trim and thinly slice radishes. Trim ends from cucumber; using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.
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Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.
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In a small bowl, combine mayonnaise, garlic powder, 1 tsp water (2 tsp for 4 servings), salt, and pepper. (You’ll finish the sauce in Step 5.)
-
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In a second small microwave-safe bowl, combine radishes, vinegar, 2 TBSP water, 2 tsp sugar, and a pinch of salt (4 TBSP water and 4 tsp sugar for 4 servings).
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Microwave until radishes are softened, 30-60 seconds.
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Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.
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Add a large drizzle of oil, half the Shawarma Spice Blend (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until tofu is evenly browned, 2-3 minutes more.
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In a medium bowl, toss together mixed greens, Greek vinaigrette, salt, and pepper.
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To bowl with garlic mayo, add 2 tsp radish pickling liquid (4 tsp for 4 servings). Stir to combine.
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Wrap pitas in damp paper towels; microwave until warmed and pliable, 20-30 seconds.
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Divide wraps and salad between plates. Top salad with feta and serve.
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Divide wraps and salad between plates. Top salad with feta and serve.
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Divide pitas and salad between plates; arrange tofu across the center of each pita. Top with cucumber ribbons and pickled radishes (draining first). Drizzle with garlic sauce and hot sauce if desired. Top salad with feta and serve.
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Add tofu in a line across the middle of each pita. Top with shaved cucumbers and pickled radishes (draining first). Drizzle with garlic sauce and hot sauce if desired.
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Divide wraps and salad between plates. Top salad with feta and serve.
