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Rotisserie Chicken Shawarma Lettuce Wraps
with cucumber and avocado salad

Active: 25 min Total: 25 min
Rotisserie chicken gets added flavor from a spice blend in these quick, weeknight-friendly wraps that were first featured in 2017.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Rotisserie Chicken Shawarma Lettuce Wraps:
  • Rotisserie chicken - 1/2 , shredded
  • Onions, red - 1/2 , sliced
  • Bell peppers, red - 2 , diced
  • Tomatoes, cherry or grape - 8 oz , halved
  • Lettuce, romaine - 2 hearts , leaves peeled
  • Oil, cooking - 1 Tbsp
  • Cumin - 1 tsp
  • Paprika - 1 tsp
  • Oregano, dried - 1 tsp
  • Vinegar, red wine - 2 tsp
  • Lemon juice - 2 tsp
Cucumber and Avocado Salad:
  • Mint, fresh (opt) - 2 Tbsp , chopped
  • Garlic - 2 cloves , chopped
  • Cucumbers - 1 lb , diced
  • Avocados - 1 , cubed
  • Vinegar, red wine - 1 1/2 Tbsp
  • Oil, olive - 2 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup

Prep

  1. Rotisserie chicken - (Skip if chicken was shredded ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
  2. Mint / Garlic / Onions / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Tomatoes / Lettuce / Cucumbers / Avocados - Prep as directed.
  4. Make cucumber salad - Combine cucumber, avocados, mint, garlic, vinegar, and olive oil. Sprinkle pepitas on top.

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Make

  1. Heat a skillet or saute pan over medium heat. Add cooking oil and then onions to heated oil. Saute for ~2 minutes.
  2. Add bell peppers with cumin, paprika, and oregano. Saute for 4 to 6 minutes, until peppers are slightly softened.
  3. Add chicken and saute for another 2 minutes, just to warm chicken up.
  4. Add vinegar and saute for another 30 seconds and remove from heat. Season with some salt and pepper.
  5. Spoon chicken and red peppers into lettuce leaves. Top with tomatoes and a squeeze of fresh lemon juice. Enjoy with cucumber and avocado salad on the side.

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