Chicken Shawarma Flatbread

Dairy Free

After having authentic Mediterranean cuisine, I realized there isn’t anything I wouldn’t do to get a great chicken shawarma sandwich. I knew I had to test a recipe out that incorporated the same flavors, so that I could enjoy them at home on the days when a takeout meal was not an option. I eventually came to the idea of creating a flatbread, which allowed me to enjoy my favorite flavors, only “tostada” style.

I originally thought of using naan bread for this recipe, but had to deviate since every naan bread brand at the store listed dairy in their ingredients. That is how I came to find the Greek flat bread I used when testing my recipe. This ended up working out perfectly. They were the perfect shape to create a personal sized flatbread, and could easily be made for a set number of people. For this recipe I made four. I lightly coated the top side of the bread with DF butter, and grilled each side for about 4 minutes on a gas grill. This gave them delicious looking grill marks, and heated the bread the perfect amount of time. They were strong enough on the outside to support the food, and warm and soft on the inside.

In my area, it is not hard to come across small chain grocery stores that sell freshly made hummus and garlic sauce a la carte. If you’re also lucky to have this close by, be sure to grab a medium container of hummus and a small one of garlic spread before you make this meal. If you don’t have this option, these two ingredients are easily found prepackaged at large scale stores.

You can also easily find Fattoush salad dressing at most stores. Fattoush is light, citrusy, and gives a great burst of flavor to any salad.  If you end up with leftover chicken, or are cooking for a gluten free friend, you can easily manipulate this recipe to make a tasty Chicken Shawarma Salad.

Ingredients

• 1 package of circular Greek Flatbread
• 1 medium package of Hummus - original
• 1 small package of Garlic Spread
• 2 lbs of thinly sliced Chicken Breasts
• 1 head of Romain Lettuce
• 1 Tomato
• 1 Jar of Fattoush Salad Dressing

CHICKEN MARINADE:

• 5 tablespoons of Olive Oil
• 1 teaspoon of Garlic Powder
• 2 teaspoons of Paprika
• 2 teaspoons of Cumin
• 1 teaspoon Turmeric
• 1/4 teaspoons Cayenne
• 1/4 teaspoons of Cinnamon

Steps

1. Start by combining the marinade ingredients in a container. Add in chicken breast and allow to marinate in the fridge for at least one hour.
2. When the chicken is done marinating, fire up the grill. Take out the flatbread and lightly coat a layer of DF butter on the top side.
3. Cook the chicken on both sides for about 5-6 minutes, until fully cooked. Also place the flatbreads on the grill to warm up. Flip after about 4 minutes.
4. Bring the chicken and bread back in from the grill and let it cool down while you assemble the salad.
5. Wash the romaine lettuce leaves and shred with a knife. Chop the tomatoes and add it in with the lettuce. Add a few tablespoons of salad dressing so that it coats all the lettuce & tomatoes.
6. Take a flat bread, and spread a healthy layer of hummus to create a base. Take a knife and scoop out the garlic sauce, and spread in a zig zag motion throughout the humus base.
7. Shred your desired amount of chicken for each flatbread and add it to the hummus/garlic base.
8. Lightly add a handful of the shredded salad on top of the chicken.
9. Optional: If you desire to drizzle additional hummus on top of the flatbread for presentation purposes, add a few tablespoons of hummus into a plastic sandwich bag. Cut a very small hole at the end of one corner and squeeze hummus out of the opening to drizzle on top of the flatbread.
10. Enjoy!