Shawarma Chicken Quesadillas

Shawarma Chicken Quesadillas

Note. I used Tortilla Land’s Uncooked Tortillas in this recipe. And not just because they’re preservative-free, gluten-free, and made just with water and corn masa flour. But because I believe they’re among the better tasting tortillas on the market.

You can also make cauliflower tortillas using this recipe.

Ingredients

Serves 4

Shawarma Chicken

1 lb / 453 gr free-range organic chicken breast, cut into 3-inch strips

2 tablespoons olive oil

2 tablespoons lemon juice

¾ teaspoon fine grain sea salt

3 garlic cloves, minced

1 teaspoon curry powder

½ teaspoon ground cumin

¼ teaspoon ground coriander

Shawarma Sauce

1 clove garlic

½ cup tahini sauce

1 ½ cups water

¼ cup lemon juice

Salt

For the quesadillas

8 large tortillas (to make cauliflower tortillas use this recipe)

2 cups grated cheese (Monterey Jack is the best)

Chopped tomatoes

Chopped cucumbers

Lettuce

Directions

Chicken Shawarma

In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin, and coriander until combined.

In a shallow sealable container or in a large Ziploc bag, combine chicken strips and marinade.

Cover or seal and marinate at room temperature for about 20 minutes.

Heat a pan, grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).

Remove the chicken from the marinade and grill until golden brown and cooked through, about 6 to 8 minutes turning regularly or until juices run clear. Transfer to a plate and set aside.

Shawarma Sauce

Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste. Transfer to a bowl and set aside.

Assemble quesadillas

In a large skillet sizzle ½ teaspoon of butter over medium heat and lay a tortilla in it.

Then build the quesadillas by laying some grated cheese on the tortilla, and then arranging some of the chicken, tomato, cucumber, lettuce, and shawarma sauce. Top with a little more grated cheese and top with a second tortilla.

When the tortilla is golden, carefully flip the quesadilla to the other side, adding another ½ teaspoon butter to the skillet at the same time. Continue cooking until the second side is golden.

Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges and serve.