The way I generally calculate a marinade is by weighing the marinade before adding the chicken and then weighing it again once removing the chicken after the marination time. Feel free to do the same for serving if you’d like, but it’s not necessary.Īs I mentioned, I found this marinade in The New York Times cooking app and it’s delicious! Marinades make it a little tricky to calculate WW Points and nutrition information since the chicken absorbs some of the marinade, but most of it is discarded. Twine: I used butcher’s twine to tie the wraps up for the photos just so that they’d stay folded the way you’d hold them.If you don’t have any pita on hand or you just want to change it up, definitely try serving this chicken over salad (I like it with a Greek vinaigrette) or alongside rice or other grains. Other Uses for the Chicken: I love serving this marinated chicken in these Chicken Shawarma Wraps, but you could also use it in other ways.Marinating Time: I recommend putting the chicken in the marinade in the morning and then taking it out to cook at dinner time for maximum flavor absorption! However, if you aren’t able to do that you can marinate it for less time and still get tasty results.Each wrap will call for that much chicken, but if your slices end up a little short or a little over you can just think of it as somewhere between 2.75 – 3 ounces each. Chicken Amount: I weighed the chicken after cooking and it was 1 lb 7 oz chicken total which is eight servings of 2.875 oz each.If you’re not a fan of one of the vegetables I used (for example, my husband doesn’t like cucumbers) then just leave it out! You can also add additional ingredients to your wrap such as olives, Feta cheese, hummus, bell peppers, or hot sauce to spice it up. Optional Additions: My Chicken Shawarma Wraps are filled with roasted chicken and onions, lettuce, tomato, cucumber, parsley, and white sauce.If you don’t have tahini on hand you can make the white sauce without tahini, but if you like a nutty sesame flavor then tahini is a very tasty addition! Just make sure to stir/shake the tahini before using because it can separate. I chose to also mix in mayonnaise and tahini for added flavor. White Sauce: I decided to make a white sauce for these Chicken Shawarma Wraps, which is typically yogurt with lemon juice and garlic mixed in for a bright and creamy topping to the chicken.If you choose to use a different pita you may need to adjust the WW Points and estimated nutrition information. Pita: I use Joseph’s Flax, Oat Bran and Whole Wheat Pita Bread because they taste good, are a good size, and are only 60 calories or 1 WW Point each! I buy them at Wegmans, but it looks like they are also sold at Walmart.If needed, you can pound your cutlets a bit to ensure even thickness. You can buy chicken breast cutlets in the store or make them on your own by slicing full-sized breasts in half horizontally to make two cutlets. If your cutlets are different thicknesses they can cook unevenly with the thinner parts drying out while the thicker parts finish cooking. Chicken Cutlets: You’re going to want to use chicken breast cutlets that are uniformly thinly sliced to about ½” thick.Better still, the entire wrap with all those ingredients is just 298 calories or 4 WW Points on the current Weight Watchers plan! To view your current WW Points for this recipe and track it in the WW app or site, click here! ![]() I served my chicken sliced and wrapped in a pita with roasted onions, lettuce, tomato, cucumbers, parsley and an easy homemade white sauce and it was so delicious. ![]() You could also grill the chicken in this recipe if that’s your preference! I found the marinade for this recipe in the NY Times cooking app, though I chose to use chicken breasts instead of the more commonly used thighs to lighten it up a bit. ![]() ![]() These Chicken Shawarma Wraps are easy to make with a tasty marinade and tons of fresh flavor! Traditional shawarma meats are cooked stacked on a vertical spit, but as most people don’t have that ability at home, I roasted my chicken in the oven.
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