High Protein Crispy Chicken Shawarma Wra TikTok動画保存 (ロゴなし MP4) - TokVibe - Download TikTok Video No Watermark & MP3

ウォーターマーク（ロゴ）なしで High Protein Crispy Chicken Shawarma Wraps Makes: 4 wraps C のTikTok動画をフルHD MP4保存できます。

High Protein Crispy Chicken Shawarma Wraps Makes: 4 wraps Calories: 525 kcal Protein: 42g Carbohydrates: 34g Fat: 20g Ingredients Chicken 500g skinless chicken breast, sliced thinly 100g light Greek yoghurt Juice of ½ lemon 3 cloves garlic, minced 2 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp ground coriander ½ tsp cumin ¼ tsp cayenne pepper (optional) 1 tsp salt Crispy Coating 1 tbsp tomato paste 1/2 tbsp tomato sauce 1 tbsp avocado oil Garlic Sauce 200g Plain yoghurt 1 tbsp light mayonnaise 1 tsp lemon juice 2 garlic clove, crushed Pinch of salt To Assemble 4 Mission Carb Balance wraps 200g frozen shoestring fries, cooked until golden and crispy 1/2 cup cherry tomatoes, diced ½ red onion, thinly sliced Pickles, sliced Method 1.In a large bowl, combine the Greek yoghurt, lemon juice, garlic, smoked paprika, garlic powder, onion powder, oregano, coriander, cumin, cayenne, salt and pepper. Add the chicken and mix until well coated. Marinate for at least 30 minutes, or overnight if you have time. 2.Cook the chicken on a medium pan over medium heat. While the chicken cooks, stir together the tomato paste, smoked paprika and chilli flakes and oil in another pan on low heat, set aside. 3.Cook the shoestring fries according to the packet until crispy. To make the garlic sauce, simply mix together the Greek yoghurt, light mayonnaise, lemon juice, garlic, garlic powder and a pinch of salt until smooth. 4.Warm the Mission Carb Balance wraps for 20–30 seconds. Spread over the garlic sauce, then layer with the shawarma chicken, shoestring fries, tomato, red onion and pickles. Roll tightly, coat with the red sauce and cook on each side until crispy. #mealprep #healthy #food #chickenshawarma

If download does not start automatically, right click button above and select "Save Link As..."