Mediterranean · Serves 2
with Feta, Cucumber & Scallion Yogurt Sauce
Whip up your favorite spiced chicken wrap any time with our spin on the beloved street cart classic. Load up flour tortillas with nutty bulgur pilaf with feta and tomato, warmly spiced chicken, refreshing cucumber, and a tangy yogurt sauce to balance all the flavors. Whether it’s for now or to-go, this is a wrap you’ll keep coming back for.
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomato. Trim and slice cucumber lengthwise into 1⁄4-inch-thick planks, then slice lengthwise to create 1⁄4-inch- thick matchsticks.
Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, half the garlic (all for 4 servings), and half the Shawarma Spice Blend. Cook, stirring, until scallion whites are softened and fragrant, 30 seconds.
Add bulgur, 1 cup water (2 cups for 4), and a pinch of salt and pepper; stir to combine.
Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use in Step 4.
Open package of chicken* and drain off any excess liquid. Season all over with remaining Shawarma Spice Blend, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. TIP: Lower the heat if chicken begins to brown too quickly. Transfer
While chicken cooks, in a small bowl, combine yogurt, half the scallion greens, and a drizzle of olive oil. Taste and season with salt and pepper.
Drain any excess water from bulgur; fluff with a fork.
To bulgur, add tomato, half the feta (all for 4 servings), remaining scallion greens, and a drizzle of olive oil. Stir to combine. Taste and season with salt and pepper.
Place tortillas on a clean work surface. Spread scallion yogurt sauce across bottom third of each tortilla; top with cucumber, chicken, and as much bulgur salad as you like. TIP: If you have time, wrap your tortillas in damp paper towels and microwave for 30 seconds so they’re easier to fold.
Fold bottom edge of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
Halve wraps on a diagonal; divide between plates. Serve with any remaining bulgur salad on the side.
Chicken is fully cooked when internal temperature reaches 165°.
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