Shawarma Caesar

Caesar roll can be called the heir of the Turkish doner kebab. Yummy)

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Filling:

Chicken fillet

200

Tomatoes

Lettuce

Lavash thin (2 sheets)

100

Hard cheese

For sauce:

Olive oil

Lemon juice

Egg yolks

Garlic (grind)

Mustard

1.5

Salt

to taste

Pepper

to taste

For breading:

Egg whites

Sesame

Breadcrumbs

Salt

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 12 g

Fats 31 % 10 g

Carbohydrates 31 % 10 g

175 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 30 min

Chicken fillet, which we will add to the pita bread, beat off a little. Do not overdo it, otherwise the meat will turn out too tough. Cut the breasts prepared in this way into small cubes, and dip them in egg white. After that, roll in pre-prepared breadcrumbs, sesame seeds and spices with salt.

After that, we send the chicken pieces to the frying pan, and fry until golden brown.

For the sauce, just mix all the ingredients - you can change their quantity to taste.

Moving on to pita bread. We unfold it and spread the salad leaves on top, cut tomatoes into round slices and spread them on top of the salad.

We put fried chicken on tomatoes. Pour all the sauce on top, which we managed to prepare in advance. Then it's the cheese's turn. (Parmesan cheese is desirable, but any other hard cheese is also suitable.) It needs to be grated on a coarse grater, sprinkle them on the dish over the sauce.

The last stage is to wrap the pita bread. This requires a certain dexterity. First, turn up the bottom edge, then, in turn, the side ones. After you finish, you can put the finished roll on a hot frying pan for a while so that the pita bread is more crispy.

Everything! The dish is ready. If you want the homemade shawarma to soak better, put it in the refrigerator for a while.