4 Gluten Free wraps or large leaves (lettuce, collards, swiss chard, cabbage)
2 lbs of organic boneless chicken thighs
1 cups shredded lettuce
1 tomato, sliced and quartered
½ red onion, julienned
½ cup sauerkraut or cabbage
3-4 traditional pickles, sliced
½ cup hummus
Toum (Lebanese Garlic Sauce)
1 cup avocado oil, chilled
1 tbsp ice water
1 tbsp fresh lemon juice
2 tbsp minced garlic
1 tsp soy lecithin
Pinch of salt
Marinade
2 tsp garlic powder
1 tbsp cumin
1 tsp coriander
2 tsp smoked paprika
1 tsp onion powder
1 tsp allspice
1 tsp turmeric
2 tsp cardamom
Pinch of salt & dash of pepper
2 tbsp fresh lemon juice
3 tbsp olive or avocado oil
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Prepare marinade paste in a bowl by mixing all ingredients.
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Coat chicken pieces in marinade, seal in airtight container and refrigerate overnight or minimum 3 hours.
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Process Toum in food processor or blender until creamy (may be stored in fridge for up to 3 weeks).
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Cook chicken on grill, BBQ, stovetop until just cooked.
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Slice into thin pieces, Spread onto an oiled baking pan and broil in oven for 7 minutes or until browned.
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Assemble shawarma wraps by layering hummus, chicken, vegetables, sauce and wrapping.
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Enjoy immediately or wrap in parchment paper for later . This is also enjoyable with whole grain brown rice or quinoa and a salad.