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Chicken Shawarma Wrap taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Pressure Cooker Chicken Shawarma Wraps

Juicy marinated chicken, crispy potatoes and a finger licking feta yogurt sauce come together in these flavorful chicken shawarma wraps. Ready in under an hour with simple ingredients and easy preparation, perfect for a satisfying meal.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings 5 wraps
Calories 514 kcal

Equipment

  • 1 Baking sheet
  • 1 Food processor

Ingredients
  

Ingredients

  • ¼ cup + 2 ½ tbsp olive oil olive oil divided
  • 2 tablespoon lemon juice
  • 4 cloves garlic grated
  • 1 ¼ teaspoon oregano divided
  • 2 teaspoon paprika
  • 1 ½ teaspoon garlic powder divided
  • 1 teaspoon turmeric
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoon cumin
  • 2 teaspoon brown sugar
  • 1 ¼ teaspoon kosher salt divided
  • 1 lb chicken tenders
  • 1 lb Yukon gold potatoes quartered
  • 4 oz feta cheese
  • 3 tablespoon Greek yogurt
  • ¾ teaspoon dried rosemary
  • 2 cups butter lettuce torn
  • ½ cup diced tomato
  • 2 teaspoon red wine vinegar or lemon juice
  • 6 large spinach tortillas or any tortillas you like

Instructions
 

Instructions

  • In a big bowl, mix ¼ cup olive oil, lemon juice, grated garlic, 1 teaspoon oregano, paprika, 1 teaspoon garlic powder, turmeric, ground cloves, cumin, and brown sugar to create your marinade.
  • Add the chicken tenders to the marinade and toss them so everything’s coated well. Cover and chill it for at least an hour, but overnight works even better if you got the time.
  • Pour the remaining 2 ½ tablespoon olive oil in a skillet heated on medium-high.
  • Take the chicken outta the marinade and cook it in the skillet until each side gets a nice brown color and the chicken's cooked through. This’ll take around 5-7 minutes per side.
  • While your chicken's cooking, start prepping your wraps and toppings. Tear the lettuce, dice the tomatoes, and get your feta, Greek yogurt, and rosemary ready.
  • If you wanna add potatoes to the meal, cook 'em in your pressure cooker with a quick release when they're tender but not mushy.
  • Slice the cooked chicken thinly, so every bite gets so much flavor and juicy tenderness you wanna savor.
  • Assemble the wraps by layering chicken, lettuce, tomato, feta, and a spoon of Greek yogurt. Roll 'em up tight and serve right away.

Notes

Marinate chicken at least 1 hour, preferably up to 4 hours. Use quick release on pressure cooker for potatoes to keep texture perfect. Store leftovers wrapped tightly and reheat gently.