@m71836782: #right ma itna nai ghir sakti😮‍💨😮‍💨

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Wednesday 21 October 2026 15:56:46 GMT

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سید ضامن شاہ🫀🥀 :

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2026-10-21 16:15:27

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سید ضامن شاہ🫀🥀 :

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2026-10-21 16:15:31

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#tiktokfood #asmr CHICKEN SHAWARMA WRAPS Makes 4 generous wraps CHICKEN 600 g boneless, skinless chicken breast and thighs, cut into small pieces 20 g plain whole-milk yogurt 10 ml lemon juice 10 ml olive oil 4.5 g paprika 6 g garlic powder 1.5 g ground cumin 2 g sumac 1.5 g onion powder 1-2.5 g red pepper flakes 1.5 g black pepper Salt to taste 1 g chopped fresh parsley, to finish GARLIC SAUCE 40 g sour cream 75 g mayonnaise 10 ml lemon juice 4 g peeled garlic 4.5 g paprika 2 g garlic powder 2.5 g honey 0.75 g black pepper Salt to taste SALAD 60 g diced tomato 100 g thinly sliced red onion 3 g chopped fresh parsley 10 ml olive oil 10 ml lemon juice 1 g sumac 0.75 g black pepper Salt to taste FOR ASSEMBLY 4 large, thin pita wraps Olive oil for cooking and toasting METHOD 1. Stir the yogurt, lemon juice, oil, spices and salt together. Add the chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes or a few hours. 2. Blend all the garlic sauce ingredients until smooth. Taste for salt and refrigerate until needed. 3. Mix the salad's olive oil, lemon juice, sumac, pepper and salt. Toss with the tomato, onion and parsley. 4. Heat a little oil in a wide pan over medium-high heat. Cook the chicken in batches, leaving space between the pieces. Let the undersides brown before turning. Continue until browned at the edges and cooked through to 74 C in the thickest pieces. Toss the cooked chicken with the finishing parsley. 5. Warm the pita until flexible. Spread with sauce, then add chicken and salad, leaving excess salad dressing behind. Fold in the sides and roll tightly. 6. Lightly oil a pan over medium heat. Toast the wraps seam-side down, then turn and toast the other side until golden and crisp. Slice and serve with the remaining sauce. Spice weights are approximate. Use a scale that can measure small amounts.

#tiktokfood #asmr CHICKEN SHAWARMA WRAPS Makes 4 generous wraps CHICKEN 600 g boneless, skinless chicken breast and thighs, cut into small pieces 20 g plain whole-milk yogurt 10 ml lemon juice 10 ml olive oil 4.5 g paprika 6 g garlic powder 1.5 g ground cumin 2 g sumac 1.5 g onion powder 1-2.5 g red pepper flakes 1.5 g black pepper Salt to taste 1 g chopped fresh parsley, to finish GARLIC SAUCE 40 g sour cream 75 g mayonnaise 10 ml lemon juice 4 g peeled garlic 4.5 g paprika 2 g garlic powder 2.5 g honey 0.75 g black pepper Salt to taste SALAD 60 g diced tomato 100 g thinly sliced red onion 3 g chopped fresh parsley 10 ml olive oil 10 ml lemon juice 1 g sumac 0.75 g black pepper Salt to taste FOR ASSEMBLY 4 large, thin pita wraps Olive oil for cooking and toasting METHOD 1. Stir the yogurt, lemon juice, oil, spices and salt together. Add the chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes or a few hours. 2. Blend all the garlic sauce ingredients until smooth. Taste for salt and refrigerate until needed. 3. Mix the salad's olive oil, lemon juice, sumac, pepper and salt. Toss with the tomato, onion and parsley. 4. Heat a little oil in a wide pan over medium-high heat. Cook the chicken in batches, leaving space between the pieces. Let the undersides brown before turning. Continue until browned at the edges and cooked through to 74 C in the thickest pieces. Toss the cooked chicken with the finishing parsley. 5. Warm the pita until flexible. Spread with sauce, then add chicken and salad, leaving excess salad dressing behind. Fold in the sides and roll tightly. 6. Lightly oil a pan over medium heat. Toast the wraps seam-side down, then turn and toast the other side until golden and crisp. Slice and serve with the remaining sauce. Spice weights are approximate. Use a scale that can measure small amounts.

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