Healthy Lavash Shawarma

1. 1 Chicken breast filletpack 800 g ≈ $7.36 140 g
2. 2 Thin lavash flatbreadpack 250 g ≈ $2.50 70 g
3. 3 White cabbage≈ $1.60 per kg 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 ≈ $2.10 50 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Paprika 1 g
9. 9 Lemon≈ $4.65 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. Preparation: cut the chicken¹ into strips 1.5 cm wide, season with salt and coat in paprika; thinly² shred the cabbage; slice the tomato⁴ and cucumber⁵ into rounds 0.5–0.8 cm thick; let the lavash sit at room temperature; preheat a dry skillet to medium heat.

2. Fry: heat a skillet over medium heat; fry the chicken¹ with paprika for 8 minutes until golden and fully cooked (internal temperature 74°C).

3. Make the sauce: combine yogurt, garlic⁷, lemon⁹ and salt in a bowl.

4. Assemble the filling: spread the sauce on the lavash, then cabbage, tomato⁴, cucumber⁵ and chicken¹.

5. Roll the lavash: roll tightly and warm on a dry skillet for one minute on each side until a golden crust forms.

6. Serve: cut in half and serve immediately; if desired, serve with extra sauce.

In short

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