Dateline: Wed 08 July. If it’s Wednesday, it comes with the rewarding promise of an Amy evening, and she’s always up for one of my kitchen experiments. So I made sheet pan chicken shawarma that I finely diced to serve as the base for chicken Caesar wraps.
With shaved parmesan and Asiago and fresh-made Caesar dressing on chopped Romaine, it was a well-filled burrito shell that went into the oven for a short bake. I also made a fresh batch of tzatziki sauce and diced up both tomatoes and the last of the English cucumber.
For the four of us that night, it hit us just right. And we still had room enough in our bellies to eat up the last of the maple-praline ice cream.
"Oven-Roasted Chicken Shawarma," by Sam Sifton of New York Times Cooking. [Updated 23 January 2024]
"Layered Yogurt Flatbreads," from Deb Perelman of Smitten Kitchen. [Published 30 April 2020]
"Authentic (Easy) Tzatziki Sauce," from Suzy Karedsheh of The Mediterranean Dish. [Published 03 June 2016 / Updated 27 September 2023]
Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.
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