| Składnik |
Ilość |
Kalorie |
| Sałata, surowa |
100g |
14kcal |
| Pomidory |
200g |
36kcal |
| Czosnek |
3g |
4kcal |
| Oliwa z oliwek |
15g |
133kcal |
| Chleb, pita, pełnoziarnisty |
160g |
419kcal |
| Sos sojowy z soi i pszenicy (shoyu), niskosodowy |
48g |
27kcal |
| Kurczak, brojlery lub frytury, ciemne mięso, udo, tylko mięso, surowe |
600g |
726kcal |
| Sos jabłkowy, konserwowy, niesłodzony, bez dodatku kwasu askorbinowego |
31.2g |
13kcal |
Recipe Instructions:
Ingredients:
4 boneless, skinless chicken thighs: Approximately 600 grams
2 tablespoons olive oil: 30 grams
1 tablespoon shawarma seasoning (or a mix of cumin, paprika, turmeric, garlic powder): 8 grams
Whole-wheat pita bread: 4 pieces (approximately 160 grams total)
Shredded lettuce: 100 grams
Sliced tomatoes: 200 grams
Alternative sauce options:
Soy-Applesauce Sauce:
3 tablespoons soy sauce
2 tablespoons applesauce
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Prepare the Chicken Shawarma:
Preheat the oven to 400°F (200°C).
Rub the chicken thighs with olive oil and shawarma seasoning until evenly coated.
Place the seasoned chicken thighs on a baking sheet and roast in the oven for 20-25 minutes, or until cooked through and slightly charred.
Remove from the oven and slice the chicken into strips.
Prepare the Soy-Applesauce Sauce:
In a small bowl, whisk together soy sauce, applesauce, olive oil, minced garlic, salt, and pepper.
Assemble the Chicken Shawarma Wraps:
Warm the whole-wheat pita bread in the oven or on a skillet.
Fill each warmed pita with shredded lettuce, sliced tomatoes, and roasted chicken strips.
Drizzle the soy-applesauce sauce over the chicken and vegetables.
Serve:
Serve the chicken shawarma wraps immediately.
