Chicken Guacamole Wraps
4-5 wraps
Ingredients
- 1 ½ lbs thinly sliced chicken cutlets
- 1-2 tbsp olive oil divided
- 4 tsp Shawarma Seasoning store-bought or homemade, see below
- 2 tsp salt divided
- 2 onions thinly sliced
- 3-4 garlic cloves crushed or sliced
- 2 bell peppers thinly sliced
- 2 tbsp lemon juice
- 5 8- inch wraps
Guacamole:
- 2 ripe avocados
- ½ tsp salt or to taste
- pinch black pepper or to taste
- 2 tbsp lemon or lime juice
- Shwarama Spice Blend or use store-bought mix:
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp turmeric
Instructions
- In a Ziploc bag, combine chicken, 1 tbsp olive oil, 1 tsp salt, and Shawarma Seasoning. This can be done immediately before cooking or 24 hours ahead.
- Heat remaining oil in a sautè pan over medium-high heat. Add onions and garlic and sautè until beginning to soften, 3-4 minutes.
- Add peppers and cook until mixture is cooked down and caramelized, 15-20 minutes. Season with remaining 1 tsp salt. Remove onion/pepper mixture from pan.
- Add additional tbsp oil if needed. Add chicken to pan and cook in batches for 3-4 minutes per side. It will be cooked through at this point, but if you have some thicker pieces that are not cooked through, don’t worry, as you’ll be slicing and returning it to the pan shortly.
- Remove chicken from pan. Once cool enough to handle, slice into thin strips. Add chicken and onion/pepper mixture back to pan, stir in lemon juice, and cook for 1-2 more minutes to blend flavors.
- In a small bowl, mash avocado with salt, pepper, and lemon juice. Add avocado along the center of each wrap, Top with onion/pepper/mixture. Roll up wraps, folding in the sides first, and then rolling up. Wrap in parchment paper to keep secured. Slice and enjoy.
