Healthy Chicken Shawarma in Lavash

1. 1 Chicken breast filletpack 800 g ≈ $7.23 140 g
2. 2 Thin lavash flatbreadpack 250 g ≈ $2.50 70 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 70 g
4. 4 Tomatoes≈ $4.67 per kg 70 g
5. 5 Cucumbers≈ $3.67 per kg 60 g
6. 6 Plain yogurtpack 300 g ≈ $2.19 50 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Paprika 1 g
9. 9 Lemon≈ $4.70 per kg 10 g
10. 10 Sunflower oil 5 ml
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice chicken¹ into 1.5 cm strips, season with salt, and coat in smoked paprika. Thinly² shred cabbage, and cut tomato⁴ and cucumber⁵ into 0.5–0.8 cm slices.

2. Heat a skillet with 1 tablespoon of sunflower oil over medium heat, then sear chicken¹ for 8 minutes until golden and fully cooked (no pink juices).

3. Mix yogurt, pressed garlic⁷, lemon⁹ juice, and a pinch of salt for the sauce.

4. Spread sauce on lavash, then layer with cabbage, tomato⁴, cucumber⁵, and chicken¹ (let chicken cool for 2 minutes).

5. Tightly roll lavash into a packet and crisp on a dry skillet for 1 minute per side until golden.

6. Cut in half and serve immediately, with extra sauce if desired.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.