Shawarma Collard Wrap

Introducing my delicious Shawarma Chicken Collard Wraps, a healthy and delicious alternative to traditional wraps. This recipe features tender, marinated chicken infused with a blend of warm spices, sautéed onions and baby bella mushrooms, all nestled in a vibrant, nutrient-rich collard green leaf. Add a dollop of homemade, creamy hummus and an assortment of fresh toppings like red onion, cabbage salad, diced tomatoes, and sprouts for a satisfying and wholesome meal. Perfect for Passover or any time you're looking for a lighter, nutritious option, these Shawarma Chicken Collard Wraps are a crowd-pleaser that's sure to become a staple in your recipe rotation.

Ingredients: For the Chicken:

• 1 lb boneless, skinless chicken breasts or thighs

• 1 tsp garlic powder

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp allspice

• 1 tsp onion powder

• 1 tsp salt

For the Sautéed Vegetables:

• 1 large onion, thinly sliced

• 2 cups baby bella mushrooms, sliced

For the Hummus:

• 1 (15 oz) can chickpeas, drained and rinsed

• 1/4 cup tahini

• Juice of 1 lemon

• 2 cloves garlic, minced

• Salt, to taste

For the Wrap:

• 4 large collard green leaves

• Toppings: thinly sliced red onion, cabbage salad, diced tomatoes, and sprouts

Instructions:

1. In a small bowl, mix together the garlic powder, turmeric, cumin, paprika, allspice, onion powder, and salt. Rub the spice mixture evenly over the chicken, ensuring each piece is well-coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

2. In a large skillet, heat a tablespoon of oil over medium heat. Sauté the sliced onion and baby bella mushrooms until they are tender and slightly caramelized. Remove the vegetables from the skillet and set aside.

3. In the same skillet, add a little more oil if necessary and sear the marinated chicken on both sides until cooked through and slightly charred. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

4. Prepare the hummus by following the hummus recipe below.

5. Bring a pot of water to a boil. Blanch the collard green leaves for 30 seconds, then immediately transfer them to an ice bath to stop the cooking process. Pat the leaves dry with a paper towel.

6. Assemble the wraps by spreading about 2 tablespoons of hummus on each collard green leaf. Top with sautéed onions and mushrooms, sliced red onion, cabbage salad, sliced tomatoes, sprouts, and sliced chicken.

7. Carefully fold the collard green leaf around the filling, tucking in the sides as you roll. Cut each wrap in half and serve immediately. Enjoy your Shawarma Chicken Collard Wrap!

Hummus Recipe:

1. In a food processor or blender, combine the drained and rinsed chickpeas, tahini, lemon juice, minced garlic, and salt.

2. Process until smooth and creamy. Adjust salt to taste.

3. Use the hummus as a spread in the Shawarma Chicken Collard Wrap or serve it as a dip with your favorite vegetables.