Ground Chicken Shawarma

1 WW Point per serving

Serves 5 (2 wraps per serving)  

Marinade:

1lb ground chicken

3 tbsp fat free Greek yogurt

2 tbsp tomato paste

Juice from one lemon

1 tsp of minced garlic

1 tbsp of paprika

1 tsp of cumin

1/4 tsp ground cinnamon

1 tbsp of oregano

A few pinches each of salt & pepper.

Add ground chicken to a medium bowl, add in marinade ingredients. Mix well, cover, and refrigerate for 3-6 hours.  Remove from fridge 30 minutes prior to cooking.

Sauce: - ¾ cup of same yogurt, mix with ½ cup of shredded cucumber (moisture squeezed out) a pinch of salt & pepper, I added a little dill seed, just a few shakes, juice from a lemon wedge. Mix, wrap and refrigerate until ready to serve. Best to refrigerate for at least an hour

Onions topping: 2 small or 1 medium red onion sliced thin, season with salt & pepper and cook until tender in a large skillet. Remove to bowl and cover with foil to keep warm, set aside.

Large flatbread, (like Joseph’s Whole Wheat) cut in 4ths. Heat in pan until warm.  Wrap in kitchen towel or clean cloth to keep warm while you brown the chicken.

Brown chicken in skillet until cooked through.

Assemble:  Add chicken, onions, then top with sauce.

This would also be great with your favorite humus