Juicy, spiced chicken roasted to perfection and wrapped in warm pita with the bold, peppery bite of UNS Spicy Mix. Paired with fresh veggies and a creamy roasted red pepper sauce, this wrap brings street food flavor to your table with a fresh, wholesome twist.
Ingredients
- 6 boneless skinless chicken thighs
- 2 cups plain yogurt
- 1/4 cup balsamic vinegar
- 1/4 cup tahini
- 1/4 cup shawarma seasoning
- 2 tbsp honey
- 2 tbsp water
- 4 tsp sea salt
- 1 large red onion
- 1 red bell pepper, cored
- 6 pita breads, warmed
- 2 tomatoes, diced
- 1 cucumber, diced
- 2 cups UNS Spicy Mix
Method
- Marinate the Chicken: In a large bowl, mix yogurt, vinegar, tahini, shawarma seasoning, honey, water, and sea salt. Reserve 1 cup for the sauce. Add chicken thighs to the remaining marinade. Cover and refrigerate for 1 hour.
- Roast the Chicken: Preheat oven to 200°C (400°F). Slice the onion in half. Place one half cut-side down on a foil-lined baking sheet. Insert a wooden skewer through the onion vertically and stack the marinated chicken thighs on top. Finish with the red bell pepper. Roast for 1 to 1.5 hours until edges are crisp and internal temp reaches 165°F (74°C). Let rest for 10 minutes.
- Make the Sauce: Blend the roasted red bell pepper, onion, and reserved marinade until smooth and creamy.
- Assemble: Slice the roasted chicken. Fill each pita with UNS Spicy Mix, diced tomato, cucumber, and sauced chicken.
- Wrap & Serve: Serve warm with extra red pepper sauce on the side.
