These Quick and Easy Chicken Shawarma Croissants/Wraps take just 30minss to make! They are made up of crunchy onions, tomatoes, peri chicken, creamy yogurt sauce and pickles. All filled in a buttery crisp croissant, its the perfect quick and tasty dinner to whip up for Iftar 🌙
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Ingredients for the Shawarma
See recipe card for quantities to make these quick and easy Garlic Parmesan Pasta
Instructions
Begin by marinating the chicken, to do this, add all the seasonings to the cleaned chicken strips and mix the spices in by hand.
Then set it aside for at least 10mins.
As the chicken marinates, slice the onion, tomatoes and lettuce and set aside.
Cook the chicken in a bit of oil for around 15-20mins.As the chicken cooks, slice make the sauces by mixing the yogurt, parley and lemon together, then in a separate bowl mix the peri sauce with diced pickles.
Coat the coated chicken in the peri sauce.
Next assemble the croissants/wraps, spread the yogurt sauce on the bottom, followed by lettuce, tomatoes, red onions, pickles and then the coated chicken.
Finally top with the croissant head/fold the wrap and enjoy!
Easy Gluten Free Shawarma
Chicken Shawarma Buns
Master the art of baking GF, DF & Vegan
Baking Free From 101
Storage
Store at room temperature. Good for 5-7 days.
Quick and Easy Shawarma
Shawarma Crossaints
Chicken marinade
- 300 g Chicken strips
- 2 tsp Salt
- 1 tsp Pepper
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- ½ tbsp Dried Parsley
- 2 tsp Chilli Flakes
- 1 tsp Olive Oil
Crossaints
- 4 Frozen Gluten free/Non- gluten free croissants/wraps
- 1 Red onion
- 2 Tomatoes
- 4 tablespoon yogurt
- Handful chopped parsley
- 1 tablespoon lemon juice
- Pickles
- 4 tablespoon peri, peri burger sauce
- Lettuce
Begin by marinating the chicken, to do this, add all the seasonings to the cleaned chicken breasts and mix the spices in by hand. Then set it aside for at least 10mins
As the chicken marinates, slice the onion, tomatoes and lettuce and set aside
Cook the chicken in a bit of oil for around 15-20mins.
As the chicken cooks, slice make the sauces by mixing the yogurt, parley and lemon together, then in a separate bowl mix the peri sauce with diced pickles.
Coat the coated chicken in the peri sauce.
Next assemble the croissants/wraps, spread the yogurt sauce on the bottom, followed by lettuce, tomatoes, red onions, pickles and then the coated chicken. Finally top with the croissant/fold the wraps and enjoy!
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