An delicious pita wrap, made easy by starting with pre-cooked, supermarket rotisserie chicken.
1cupplain whole-milk Greek yogurt
2tspfresh lemon juicedivided
Salt and freshly ground pepper
Shawarma Spice Blend:
1/2tspfreshly ground black pepper
1rotisserie chickenchicken removed and shredded (about 4 cups)
1small red onionhalved, very thinly sliced
1largeEnglish seedless cucumbercut into matchsticks
1mediumcarrotpeeled, cut into matchsticks
4radishestrimmed, thinly sliced
1Tbsp + 2 tspred wine vinegar
1/2cupmixed tender herbstorn mint leaves, parsley leaves etc
1cuptender greenssuch as spring mix or baby greens
6white pitas with pocketswarmed
Hot saucefor serving
Prepare the yogurt sauce by mixing together the yogurt, garlic, lemon zest and lemon juice in a medium bowl. Season with a bit of salt and pepper. Set aside or cover and refrigerate if making ahead.
Prepare the spice mix by combining all the spices in a small bowl. Set aside.
Heat butter and vegetable oil in a large (12-inch) non-stick skillet. As soon as butter is melted, add the spice mix and cook, stirring for about 30 seconds. Add the cooked, shredded chicken and toss to coat. Remove to a large bowl. Add 1 tsp lemon juice and toss to combine.
Prepare vegetables and toss in a large bowl. Add vinegar and stir to combine. Toss with tender herbs. Set aside.
Cut six 10-inch squares of aluminum foil and six 10-inch squares of parchment paper. Set aside.
To serve: Cut 1" off the top of each pita and stuff the cut piece back in to the pita pocket, gently working it all the way down to the bottom. Spread some of the yogurt sauce inside each pita, being careful no to tear the sides. Add some tender greens in the centre. Top with some chicken and then some of the vegetable mixture, keeping it in the centre as much as possible. Take 1 piece of foil and lay a piece of the parchment paper on top. Lay pita on parchment, with about 1-inch of the top of the pita hanging off the wrap. Fold the edges of the pita in and holding it wrapped with one hand, use the other hand to wrap to secure the shape. Serve with hot sauce, if desired and remaining yogurt sauce. (Note: If making ahead, you can wrap the pita entirely to both secure and preserve. Refrigerate until eating.