Egg and Chicken Shawarma Wrap
Middle EasternGym & High-ProteinDesi eggsMedium
A homemade shawarma wrap with chicken, boiled egg, salad and garlic yoghurt sauce — a gym-friendly version of the street favourite.
Prep time12 min
Cook time12 min
Total time24 min
Servings1
Ingredients
- 1 whole wheat wrap or thin roti
- 1 boiled egg, sliced
- 100 g shawarma-spiced chicken, grilled
- 1/4 cup onion, sliced
- 1/4 cup tomato, sliced
- 2 tbsp garlic yoghurt sauce (yoghurt + garlic + lemon)
- 1/2 tsp shawarma spice mix
- Fresh mint
Method
- Boil the egg for 10 minutes, cool, peel and slice.
- Season chicken with shawarma spice and grill until cooked; slice thin.
- Mix yoghurt with crushed garlic and lemon for the sauce.
- Warm the wrap on a tawa.
- Spread the sauce, then layer chicken, egg, onion and tomato.
- Add mint and roll tightly.
- Cut in half and serve.
Nutrition — estimated per serving
Calories (estimate)350 kcal
Protein (estimate)41 g
Fat (estimate)11 g
Carbs (estimate)20 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Grill chicken until fully cooked. Make the wrap fresh — it goes soggy if kept. Allergic to eggs or wheat? Use lettuce leaves as the wrap and skip the egg. Use homemade spice mix to control salt.