Chicken Shawarma for Two


1/2 cup shredded unpeeled English cucumber or peeled regular cucumber
2 tablespoons low-fat plain yogurt
1 1/2 tablespoons tahini
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
1/2 teaspoon curry powder
1/4 teaspoon freshly ground pepper
1 8-ounce boneless, skinless chicken breast, trimmed
1 1/2 teaspoons canola oil
2 6-inch whole-wheat pita breads or lavash
1 small tomato, chopped
1 cup thinly sliced romaine lettuce


Preheat grill to medium.
Stir cucumber, yogurt, tahini, lemon juice and 1/8 teaspoon salt together in a medium bowl. Set aside.
Combine garlic powder, curry powder, pepper and the remaining 1/8 teaspoon salt in another medium bowl. Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat. Add oil and toss to combine.
Grill the chicken, turning once, until cooked through, about 2 minutes per side.
To serve, spread half the cucumber-yogurt sauce on each pita (or lavash) and top with half the chicken, tomato and lettuce. Fold like a taco (or roll closed, if using lavash).
Found here:

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