Pulled Chicken Shawarma Wrap (High Protein)

Prepare the dough

1. 1

   combine flour, Greek yogurt, baking powder, salt, olive oil and enough water (1‑3 tbsp) to form a soft dough; knead 3‑5 minutes, let rest 30 minutes, roll out thick, prick with a fork and briefly pan‑fry until lightly golden.

2. 2

   Mix the shawarma spice blend: combine cumin, paprika, turmeric, coriander powder, garlic powder, onion powder, black pepper, chili flakes, a pinch of cinnamon and salt to taste.

3. 3

   Marinate the pulled chicken with the spice blend, then caramelize in a hot pan with 1 tbsp butter or oil until the edges are crisp.

4. 4

   Make the garlic sauce: whisk together Greek yogurt, pressed garlic, a splash of lemon juice, salt and chopped fresh parsley.

Prepare the salad

5. 5

   toss lettuce, tomato, cucumber and parsley with a drizzle of olive oil, lemon juice and a pinch of salt.

Assemble the wrap

6. 6

   place a light cheese slice on the warm wrap to melt, add the hot spiced pulled chicken, top with the fresh salad and a generous amount of garlic sauce, then roll tightly and enjoy.