Turkey Shawarma Wrap
by Tanvi Parikh
Macros
- Total calories
- 376
- Protein
- 35 g
- Carbs
- 29 g
- Fat
- 14 g
- Fiber
- 6 g
- Sugar
- 3 g
- Cholesterol
- 66 mg
- Sodium
- 595 mg
- Potassium
- 689 mg
- Vitamin A
- 354 IU
- Vitamin C
- 175 mg
- Calcium
- 162 mg
- Iron
- 7 mg
- Vitamin D
- 15 IU
- Vitamin B12
- 1.6 µg
- Magnesium
- 83 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- 120 g Turkey Breast (boneless, skinless, thinly sliced)
- 1 tsp Shawarma Spice Blend
- Sea Salt & Black Pepper (to taste)
- 1½ tsp Extra Virgin Olive Oil
- 1 tbsp Plain Greek Yogurt
- 1 Whole Wheat Tortilla (large)
- ½ Orange Bell Pepper (large, sliced)
- ¼ cup Red Onion (small, thinly sliced)
- 1 tbsp Cilantro (leaves)
Steps
Add the turkey, shawarma spice blend, salt, and pepper to a bowl. Mix until the turkey is well coated.
Heat the oil in a pan over medium heat. Add the turkey and cook, for four to six minutes or until browned and cooked through.
Spread a layer of yogurt onto the tortilla. Top with the cooked turkey slices, bell peppers, onions, and cilantro.
Roll up the tortilla tightly into a wrap and enjoy!
Tips
- Leftovers: Best enjoyed fresh. Ingredients can be refrigerated separately in airtight containers for up to three days.
- Serving Size: One serving is equal to one wrap.
- More Flavor: Add hot sauce, fresh herbs, and/or lettuce.
- Gluten-Free: Use a gluten-free tortilla instead.