LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6
20 MINS
10 MINS
10 MINS
INGREDIENTS
1 tray (550g) Pick n Pay Live Well Skinless Chicken Breast, sliced
1 packet (400g) Pick n Pay Roasting Vegetables, cut into bite-size pieces
2 tbsp Pick n Pay Chicken Spice
3 tbsp Pick n Pay Sunflower Oil
1 packet (6’s) Pick n Pay Local White Tortilla Wraps
Serving suggestion:
Plain yoghurt
Fresh salsa
Fresh coriander
METHOD
1. Preheat the oven to 230ºC on the grill setting and line a baking tray with baking paper.
2. Arrange the Pick n Pay Live Well Skinless Chicken Breast strips and Pick n Pay Roasting Vegetables onto the baking tray. *Chef’s Tip: Alternatively, use any protein of your choice!
3. Season the chicken and vegetables with the chicken spice and add the oil ensuring all is well coated.
4. Ensure the chicken and vegetables are spread out evenly on the baking tray before grilling in the oven for 10 minutes or until cooked through and slightly charred on the edges.
5. Stack the 6 Pick n Pay Local White Tortilla Wraps and neatly wrap them in foil. Add to the oven halfway through grilling until warm.
6. Remove the baking tray from the oven when cooked.
7. Assemble the shawarmas by filling each wrap with grilled chicken and roasted vegetables. Garnish with a drizzle of plain yoghurt and top with salsa and fresh coriander. Neatly wrap the shawarmas and ENJOY!
One-Pan Chicken Shawarma
LEVEL:
EASY
SERVES:
6
TOTAL TIME:
20 MINS
PREP TIME:
10 MINS
COOK TIME:
10 MINS
One-Pan Chicken Shawarma
INGREDIENTS
1 tray (550g) Pick n Pay Live Well Skinless Chicken Breast, sliced
1 packet (400g) Pick n Pay Roasting Vegetables, cut into bite-size pieces
2 tbsp Pick n Pay Chicken Spice
3 tbsp Pick n Pay Sunflower Oil
1 packet (6’s) Pick n Pay Local White Tortilla Wraps
Serving suggestion:
Plain yoghurt
Fresh salsa
Fresh coriander
METHOD
1. Preheat the oven to 230ºC on the grill setting and line a baking tray with baking paper.
2. Arrange the Pick n Pay Live Well Skinless Chicken Breast strips and Pick n Pay Roasting Vegetables onto the baking tray. *Chef’s Tip: Alternatively, use any protein of your choice!
3. Season the chicken and vegetables with the chicken spice and add the oil ensuring all is well coated.
4. Ensure the chicken and vegetables are spread out evenly on the baking tray before grilling in the oven for 10 minutes or until cooked through and slightly charred on the edges.
5. Stack the 6 Pick n Pay Local White Tortilla Wraps and neatly wrap them in foil. Add to the oven halfway through grilling until warm.
6. Remove the baking tray from the oven when cooked.
7. Assemble the shawarmas by filling each wrap with grilled chicken and roasted vegetables. Garnish with a drizzle of plain yoghurt and top with salsa and fresh coriander. Neatly wrap the shawarmas and ENJOY!