Shawarma-Spiced Chicken Lettuce Wraps with Garlic White Sauce

Craving the bold, aromatic flavors of shawarma but want something lighter? These lettuce wraps deliver all the spice and sizzle without the bread. Juicy chicken breast is seasoned with a custom shawarma spice blend, then piled into crisp lettuce cups with fresh tomato, tangy quick-pickled shallots and a creamy garlic white sauce.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you need a satisfying meal that won’t weigh you down. Each bite offers a perfect balance of savory, tangy and cool-a refreshing twist on a classic Middle Eastern favorite.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.66 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the shallot. Trim the root end from the lettuce and separate the leaves. Reserve 6 whole lettuce leaves (12 for 4 servings); finely chop the remaining lettuce. Halve the tomato lengthwise, then slice crosswise into thin half-moons.
2. In a small microwave-safe bowl, combine the shallot, red wine vinegar, ½ teaspoon sugar and ¼ teaspoon salt (1 teaspoon sugar and ½ teaspoon salt for 4 servings). Microwave until the shallot turns pink, 30-60 seconds. Set aside to pickle, stirring occasionally.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the chopped chicken, chicken stock concentrate, 2 teaspoons shawarma spice blend (4 teaspoons for 4 servings), half the garlic powder, a pinch of salt and pepper. Cook, breaking up the meat, until cooked through, 4-6 minutes. Carefully drain any excess grease from the pan.
4. While the chicken cooks, in a small bowl, whisk together the yogurt, mayonnaise and remaining garlic powder. Season with salt and pepper to taste.
5. Fill the reserved lettuce leaves with the shredded lettuce, cooked chicken, tomato slices and pickled shallot (drain first).
6. Divide the lettuce wraps among plates and drizzle with as much garlic white sauce as desired. Serve immediately.

Recipe Tips

FAQ

Can I use ground chicken instead of chopped chicken breast?

Yes, ground chicken works well. Just cook it the same way, breaking it up as it browns.

What can I substitute for shawarma spice blend?

You can make your own by mixing cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne.

How do I store leftovers?

Store the chicken, pickled shallots and sauce separately in airtight containers in the fridge for up to 3 days. Assemble wraps fresh.