Chicken and Kale Shawarma Wrap
Let’s take a trip to the Mediterranean region, where the lite and fresh fare are lauded for being more health-conscious than the Western world. This fancy cultured wrap brings an amazingly sharp garlic blend to your palate (what a treat), and pairs with lean chicken breast, then calls for serving it wrapped in whole wheat with fresh veggies. It’s about the most fantastic way to combine all the important things into a quick bite, and it’s delightfully filling.
Prep time: 15 minutes
Cook time: 25 minutes
Yields: 2 meals
What to do:
Preheat oven to 400 degrees Fahrenheit. While the oven heats, rub chicken on both sides with black pepper, salt-free seasoning, liquid aminos, and 1 tablespoon of olive oil. When the oven is heated, place chicken breast strips in it to bake for 10 minutes. Turn strips over, and let bake for an additional 15 minutes or until chicken is cooked through and no longer pink on the inside.
While chicken is cooking, craft your own shawarma garlic sauce following this simple process: Place garlic into a food processor and blend until finely chopped. Add lemon juice, sea salt, and 1 tablespoon olive oil. Blend an additional 30 seconds. Add a second tablespoon of oil, and blend for 10 seconds. Add a third and final tablespoon of oil and 1 egg white, and blend for 30 seconds.
Done! When the chicken is fully cooked, remove it from the oven and garnish with parsley flakes. Serve this dish fully constructed, laying the chicken breast strips and kale leaves on the whole wheat naan, “taco style,” topping it with garlic sauce to taste, and folding it over. Prepare your palate for a culinary retreat!
What to use:
1 pound boneless skinless chicken breast, cut into strips
1 tablespoon ground black pepper
1 tablespoon salt-free seasoning
1/2 tablespoon liquid aminos
4 tablespoons extra virgin olive oil
4 cloves garlic, peeled
The juice of 1/2 lemon, fresh squeezed
1/2 tablespoon sea salt
1 egg white (in liquid form, from a cracked egg)
1/2 tablespoon parsley flakes
3 – 4 kale leaves, chopped into small bits
2 pieces whole wheat naan