High Protein Chicken Shawarma Meal Prep Burritos

Chicken Shawarma

1. 1

   Combine chicken breast, olive oil, lemon juice, minced garlic, paprika, cumin, coriander, garlic powder, turmeric, onion powder, oregano, cinnamon, salt, and black pepper in a bowl; mix well and marinate for at least 30 minutes.

2. 2

   Heat a hot skillet over medium‑high heat and cook the marinated chicken until browned, juicy, and slightly charred around the edges, about 6‑8 minutes; set aside.

Seasoned Yellow Rice

3. 3

   Rinse the jasmine rice, then combine it with chicken broth and chicken bouillon in a saucepan; bring to a boil, reduce heat to low, cover, and simmer for 12‑15 minutes until the rice is tender and the liquid is absorbed.

Creamy Garlic Sauce

4. 4

   In a bowl whisk together Greek yogurt, light mayo, finely grated garlic, lemon juice, garlic powder, salt, and black pepper; add 1‑2 tbsp water as needed to reach a smooth, dip‑ready consistency.

Burrito Assembly

5. 5

   Lay each tortilla flat, then layer shredded mozzarella, diced Roma tomatoes, pickled onions, fresh parsley, a portion of the chicken shawarma, seasoned rice, and a drizzle of the creamy garlic sauce.

6. 6

   Fold the tortillas tightly to form burritos, then divide the mixture evenly among the six tortillas.

7. 7

   Serve the burritos with extra creamy garlic sauce on the side for dipping.