Rotisserie Chicken Shawarma Lettuce Wraps
with cucumber salad

Name: Rotisserie Chicken Shawarma Lettuce Wraps
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, meat shredded; 1/2 Onions, red, sliced; 2 Bell peppers, red, diced; 8 oz Tomatoes, cherry or grape, halved; 2 hearts Lettuce, romaine, leaves peeled; 1 Tbsp Oil, cooking; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Oregano, dried; 2 tsp Vinegar, red wine; 2 tsp Lemon juice; 2 Tbsp Mint, fresh (opt), chopped; 2 cloves Garlic, chopped; 1 lb Cucumbers, diced; 1 1/2 Tbsp Vinegar, red wine; 2 Tbsp Oil, olive

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

Rotisserie Chicken Shawarma Lettuce Wraps

Rotisserie chicken and a tart cucumber salad served on the side earned these shawarma-inspired lettuce wraps high marks when they were first featured in a meal plan in August 2016. A quick extra step to toast the shredded chicken in spices gives these so much flavor that you won't even miss the pita bread.

Ingredients

Metric

Servings:

Rotisserie Chicken Shawarma Lettuce Wraps:

Rotisserie chicken - 1/2 , meat 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 Salad:

Mint, fresh (opt) - 2 Tbsp , chopped
Garlic - 2 cloves , chopped
Cucumbers - 1 lb , diced
Vinegar, red wine - 1 1/2 Tbsp
Oil, olive - 2 Tbsp

Prep

Rotisserie chicken - Take meat off the bone and shred or chop. If making Thursday night’s meal, shred chicken for that night as well and set it aside. (Can be done up to 4 days ahead)
Garlic / Mint / Red onions / Bell peppers - Prep as directed. (Can be done up to 4 days ahead)
Tomatoes / Lettuce / Cucumbers - Prep as directed.
Make cucumber salad - Mix together cucumber, mint, garlic cloves, red wine vinegar and olive oil.

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Make

Heat a skillet or saute pan over medium heat. Add oil and then red onions to heated oil. Saute for ~2 minutes.
Add red peppers with cumin, paprika and oregano. Saute for 4 to 6 minutes, until peppers are slightly softened.
Add chicken (remember to reserve half if you shredded meat for Thursday night ahead). Saute for another 2 minutes, just to warm chicken up.
Add vinegar and saute for another 30 seconds and remove from heat. Season to taste with some salt and pepper.
Spoon chicken and red peppers into lettuce leaves. Top with tomatoes and a squeeze of fresh lemon juice. Enjoy with cucumber salad on the side.

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