In a bowl, combine chicken, olive oil, shawarma seasoning, lemon juice, salt, and pepper. Let it marinate for 30 minutes.
Heat a skillet over medium-high heat and cook the chicken until browned and fully cooked, about 6-8 minutes. Remove from the pan and set aside.
Step 2: Season and Cook the Shrimp
Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
Cook the shrimp in the same skillet for about 2-3 minutes per side, or until pink and opaque. Set aside.
Step 3: Make the Tan Sauce
In a bowl, whisk together tahini, Greek yogurt, lemon juice, olive oil, garlic powder, cumin, and salt.
Gradually add water until the sauce reaches a drizzle-able consistency.
Step 4: Assemble the Burritos
Lay a tortilla flat on a clean surface.
Layer with rice or quinoa, then top with shawarma chicken, cooked shrimp, shredded lettuce, diced tomatoes, cucumbers, and pickled red onions.
Drizzle generously with the tan sauce and, if desired, a bit of hot sauce for an extra kick.
Step 5: Wrap and Finish
Carefully fold in the sides of the tortilla and roll it into a burrito.
Optionally, toast the burrito in a skillet for 1-2 minutes on each side for extra crispness.
Serving and Storage Tips
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