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Sheet Pan Chicken Shawarma Wrap

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Macros & Cals (per serving): 460Cal, 42gP, 36gC, 16gF (calculated using the Cronometer app)

Ingredients (4 servings):

681g (1.5 lbs) boneless, skinless chicken thighs

1/2 cup (120g) plain Greek yogurt

1 tbsp (15g) tomato paste

Juice of 1/2 a lemon

1/2 tbsp (7g) minced garlic (or 2 cloves minced)

1 tsp (2g) coriander

1/2 tbsp (4g) paprika

1 tsp (2g) cumin

1/2 tsp (3g) salt

1/2 tsp (1g) cinnamon

1/2 tsp (1g) black pepper

Olive oil spray

4 tortillas or wraps (I used President's Choice classic tortilla for the price)

Garlic sauce:

1 cup (240g) Greek yogurt

1 minced garlic clove

1/2 tsp (1g) cumin

1/2 tsp (3g) salt

1/2 lemon juiced

Mix all marinade ingredients in a bowl until smooth.

Toss chicken thighs with marinade until evenly coated, spray with olive oil.

Bake at 425°F for 30-35 mins or until internal temperature reaches 165°F, or air fry at 390°F for 25 mins.

Mix garlic sauce ingredients together.

Slice chicken and serve in wraps with desired toppings and garlic sauce.

Any questions feel free to DM me or drop a comment! Subscribe to @themealprepstop for easy, simple high protein meal prep ideas.

Refrigerate for 3-4 days.

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