Turkey Shawarma Wrap
with Lemony Yogurt and Chopped Salad
Bold flavours replace extra calories in this satisfying supper! Lemony Greek yogurt adds an extra-filling boost of protein to this tasty and nutritious wrap.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
2 unit
Pita Bread
(Contains Wheat)
1 unit
Lemon
113 g
Baby Tomatoes
66 g
Mini Cucumber
3 g
Garlic
56 g
Spring Mix
100 g
Greek Yogurt
(Contains Milk)
½ tbsp
Shawarma Spice Blend
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra!
Halve tomatoes. Cut cucumber into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.
Pat turkey dry with paper towels. Season with salt and pepper, then sprinkle with 1/2 tbsp Shawarma Spice Blend (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a baking sheet. Bake, in the middle of the oven, until cooked through, 8-10 min.**
While turkey bakes, pat pitas on both sides with damp paper towels. Wrap in foil, then bake in the top of the oven until warmed through, 5-6 min.
While pitas warm, stir together yogurt, lemon zest, 1 tsp lemon juice (dbl for 4 ppl) and 1/8 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper.
Whisk together 1 tsp lemon juice, 1/4 tsp sugar and 2 tsp oil (dbl all for 4 ppl) in a large bowl. Add tomatoes, cucumbers and spring mix. Season with salt and pepper, then toss to combine.
Thinly slice turkey. Spread lemony yogurt over tops of pitas. Top with turkey and some of the salad, then fold pitas in half. Serve remaining salad on the side. Squeeze over a lemon wedge, if desired.
