Comfort foodie goodness – chicken or vegan spinach shawarma

chicken or tofu spinach shawarma

Sometimes I just feel like a samich (did anyone else call it that as a kid?) but need to be a little creative since I’m still not 100% sold on any of the gluten-free bread I have tried. I found gluten-free spinach tortillas, and they are great! And I love shawarma so combined; it made a perfect match! This recipe makes a great lunch or easy dinner.

Chicken or vegan spinach shawarma recipe

  • Makes: 4-6 Servings
  • Total time: 30 minutes, 15-20 minutes’ cook time, 10 minutes’ prep time

Ingredients

spinach tortilla

Main

  • 2lb /1 kg chicken boneless, skinless chicken breast or extra-firm tofu
  • 6 spinach tortillas, the gluten-free brand I use is Rudi’s Bakery
  • Sliced lettuce
  • 3 tomatoes, sliced or diced
  • 1 onion, sliced or diced

Marinade

  • 2 large garlic cloves, minced
  • 1.5 tablespoons of ground coriander
  • 1.5 tablespoons of ground cumin
  • 1 tablespoon of ground cardamom
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of olive oil, 3 tablespoons if you’re using tofu
  • 2 teaspoons of smoked paprika
  • 1-2 teaspoons of ground cayenne pepper (omit if you don’t want any spice)
  • Salt and black pepper to taste

Yogurt sauce

  • 1 cup Greek yogurt, or vegan Greek yogurt, I use So Delicious coconut milk yogurt
  • 1 clove garlic, crushed
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon of cumin
  • Salt and pepper to taste

Directions for chicken

  1. Wash and slice the chicken.
  2. Mix the marinade ingredients in a large bowl.
  3. Add the chicken and make sure to coat each piece. Marinate for a minimum of 1 hour up to 24 hours (keep it in the freezer if marinating for 24 hours).
  4. Mix the yogurt dip ingredients in a bowl and put it in the fridge if making it ahead. It can last up to three days in the fridge.
  5. Heat a large pan on medium-high. The marinade already has oil so you shouldn’t need more, but you can spray a little in the pan if you feel you need it.
  6. Place the chicken in the pan and turn every 2-3 minutes until cooked through, depending on the size of your pieces and your stove, approximately 15 minutes.
  7. Remove the chicken and set aside in a bowl for 5 minutes.
  8. Take a tortilla and smear with the yogurt sauce and then add some of the chicken, lettuce and onions and roll. Do this for each one and serve.

Directions for tofu

Tofu spinach shawarma

  1. Drain and slice the tofu.
  2. Mix the marinade ingredients in a large bowl.
  3. Add the tofu and make sure to coat each piece. Marinate for a minimum of 1 hour.
  4. Mix the yogurt sauce ingredients in a bowl and put it in the fridge if making it ahead. It can last up to three days in the fridge.
  5. Heat a large pan on medium-high. The marinade already has oil so you shouldn’t need more, but you can spray a little in the pan if you feel you need it.
  6. Place the tofu in the pan and turn every 2-3 minutes for approximately 10 minutes.
  7. Remove the tofu and set aside in a bowl for 5 minutes.
  8. Take a tortilla and smear with the yogurt sauce and then add some of the tofu, lettuce and onions and roll. Do this for each one and serve.

Chicken: Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 276
  • Fat:  9g
  • Carbs: 34g
  • Protein: 28g

Tofu: Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 276
  • Fat:  12g
  • Carbs: 38g
  • Protein: 17g

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