4 Serves
91 Mins
30 g
50 g
39 g
In a large bowl, combine the chicken breast with the shawarma marinade and let it marinate in the refrigerator for at least one hour.
Ingredients, vitamins, and health benefits
Shawarma Marinade (Yogurt, Garlic, Spices)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
173 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
536 mg / 1,250 mgPotassium
531 mg / 4,700 mgSodium
1653 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium-high heat.
Add the marinated chicken to the frying pan and cook until browned and fully cooked through, about 8 to 10 minutes.
Season the meat with salt and pepper to taste, then remove from heat.
Warm the tortilla wraps in a clean pan, then assemble by placing the cooked chicken and fresh vegetables inside, rolling them tightly to serve.
Chicken Breast
Olive Oil
Salt And Pepper
Pickled Peppers
Tortilla Wraps
Vitamin A
13 µg / 900 µgVitamin C
6 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
173 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
536 mg / 1,250 mgPotassium
531 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
9 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
8
g45
g3
g
.jpg)
IndianZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µgAlcohol
0 g