Vegan Chicken Shwarma Wraps - US

Delicious, juicy, savory, and aromatic Vegan Chicken Shwarma Wraps are simple to make with this easy recipe. The list of Middle Eastern spices from traditional shwarma recipes is simplified and applied to plant-based chicken alternatives along with mellow roasted garlic and bright lemon juice. Rolled up with tomatoes, lettuce and onions along with creamy hummus, these wraps make perfect lunches for work or school. This recipe uses US measurements. Click here for Metric amounts.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325°F.

Step 2

Partially defrost the frozen vegan 'chicken.' You can thaw it in the fridge or use the defrost setting on your microwave for a few minutes. We want to be able to chop them into pieces but still retain their shape.

Step 3

Slice the pieces into chunks, about 1/4" thick.

Step 4

Transfer to a large mixing bowl and add the spices, cooking oil, and lemon roasted garlic sauce. If you prefer, you can substitute the lemon roasted garlic sauce with 4 cloves of crushed garlic and 2 tablespoons of lemon juice. Mix well.

Step 5

Spread the seasoned pieces out on to a parchment lined baking sheet.

Step 6

Bake at 325°F for 12 minutes until fully heated through. Then, broil** for a few more minutes until lightly charred. The vegan "chicken" shwarma can be used right away or let cool before storing in an airtight container in the fridge. This tastes great hot or cold.

Step 7

To assemble the wraps, spread 2 tablespoons of hummus on each pita/naan. Add lettuce, then vegan "chicken", tomato slices, red onion, and any other veggies you'd like and wrap up. Enjoy!

↑Support creators by visiting their site 😊