Description
Chicken Shawarma Burrito
This Chicken Shawarma Burrito is a delicious and flavorful meal that’s perfect for a quick and easy lunch or dinner. It’s packed with protein and flavor, and it’s easy to customize with your favorite toppings.
Ingredients:
1 pound boneless, skinless chicken breasts, cut into small pieces
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped tomato
1/4 cup chopped cucumber
1/4 cup chopped parsley
1/4 cup hummus
1/4 cup tahini sauce
1 large flour tortilla
Hot sauce, to taste
Instructions:
In a large bowl, combine chicken, olive oil, cumin, coriander, paprika, salt, and pepper. Mix well.
Heat a large skillet over medium heat.
Add chicken to the skillet and cook until browned and cooked through.
Add onion and bell pepper to the skillet and cook until softened.
Remove the chicken and vegetables from the skillet.
Warm the tortilla in a skillet over medium heat for 30 seconds per side.
Spread hummus evenly over the tortilla.
Top with chicken, vegetables, tomato, cucumber, and parsley.
Drizzle with tahini sauce and hot sauce.
Fold the tortilla in half and enjoy!
Tips:
You can add other ingredients to your Chicken Shawarma Burrito, such as lettuce, avocado, or feta cheese.
Serve with your favorite side dishes, such as french fries, rice, or salad.
This recipe is perfect for meal prep! Make a big batch of chicken and vegetables on the weekend and assemble your burritos throughout the week.
#StreetFood
Step-by-Step Guide
1. Marinate the Chicken: In a large bowl, thoroughly combine the chicken pieces with olive oil, cumin, coriander, paprika, salt, and black pepper. Let it sit for at least 15 minutes for deeper flavor.
2. Cook the Chicken: Heat a large skillet or pan over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until fully cooked and nicely browned.
3. Sauté the Vegetables: Reduce heat to medium. Add the chopped onion and bell pepper to the same skillet. Cook for 4-5 minutes until they are softened and slightly caramelized. Remove the skillet from heat.
4. Prepare the Tortilla: Warm the large flour tortilla in a dry skillet over medium heat for about 30 seconds per side, or until pliable. This prevents tearing when rolling.
5. Assemble the Burrito: Lay the warm tortilla flat. Spread hummus in a line down the center. Layer with the cooked chicken and vegetable mixture, followed by fresh tomato, cucumber, and parsley.
6. Fold and Roll: Drizzle with tahini sauce and hot sauce. Fold the sides of the tortilla inward over the filling, then tightly roll from the bottom up to form a secure burrito.
Serving Suggestions
Serve your Chicken Shawarma Burrito immediately while warm and crispy from the pan. For a complete meal, pair it with a side of garlic yogurt sauce for dipping, crispy air-fryer potato wedges, or a simple Mediterranean chopped salad with lemon vinaigrette. It also pairs wonderfully with a mint lemonade or iced tea.
How-to Summary
To make a Chicken Shawarma Burrito, marinate and cook chicken with Middle Eastern spices. Sauté onions and peppers. Warm a tortilla, spread with hummus, and layer with the chicken, sautéed veggies, and fresh toppings like tomato and cucumber. Drizzle with tahini, then fold and roll tightly to serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs will yield a juicier, more flavorful burrito due to their higher fat content. Adjust cooking time slightly as needed.
How can I make this ahead for meal prep? Cook the chicken and vegetable mixture and store it separately from the fresh ingredients. Assemble burritos just before eating to prevent the tortilla from becoming soggy.
What’s a good substitute for tahini sauce? A plain Greek yogurt sauce with lemon juice and garlic makes an excellent, creamy alternative. A store-bought garlic sauce or tzatziki also works well.
How do I store and reheat leftovers? Wrap the assembled burrito tightly in foil and refrigerate for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer, to keep the tortilla crisp.
Is there a way to make this spicier? Yes. Increase the paprika to 1/2 teaspoon, add a pinch of cayenne pepper to the chicken marinade, or use a spicy harissa paste instead of hot sauce during assembly.
Common Mistakes to Avoid
- Overfilling the Tortilla: This makes rolling impossible and leads to breakage. Use a moderate amount of filling placed in the center.
- Skipping the Tortilla Warm-up: A cold tortilla will crack. Always warm it briefly to make it flexible.
- Using Wet Fresh Ingredients: Ensure chopped tomatoes and cucumbers are patted dry to prevent a soggy burrito.
- Rolling Loosely: A tight roll is crucial for structural integrity. Tuck the sides in firmly before rolling upwards.
Conclusion
This Chicken Shawarma Burrito masterfully combines the vibrant, spiced flavors of street food with the convenient, handheld format of a burrito. It’s a versatile recipe that invites customization and is perfectly suited for both a quick weeknight dinner and impressive meal prep. By following the step-by-step guide and avoiding common pitfalls, you can consistently create a restaurant-quality, protein-packed meal right in your own kitchen. Enjoy the fusion of these delicious culinary traditions!
