Shawarma-Spiced Chicken Tenders Flatbreads
with Beyond Meat® and Garlic Hummus Sauce
This meal is for those who love takeout but can't decide if they prefer pizza or shawarma. We combined the two so that you don't have to decide!
Ingredients: Chicken tenders • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Yellow onion • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, sea salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) (sesame) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
1 unit(s)
Yellow Onion
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Hummus
(Contains: Sesame May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Soy, Sulphites, Wheat, Egg)
7 g
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Peanuts)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Tomato
1 unit(s)
Garlic, cloves
7 g
Cilantro
56 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Soy, Wheat, Egg)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten, Mustard)
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut tomato into 1/4-inch pieces.
- Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken and Beyond Meat® patties. Cook for 3-4 min, breaking up patties into bite-sized pieces, until browned.** Season with salt and pepper.
- Add onions and Shawarma Spice Blend. Cook for 3-4 min, stirring often, until onions soften and chicken is cooked through.**
- Meanwhile, in a small bowl add hummus, mayo and 1 tsp (2 tsp) garlic.
- Season with salt and pepper, then stir to combine.
- Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 servings, use 2 baking sheets.)
- Spread garlic hummus sauce over flatbreads with the back of a large spoon.
- Top with Beyond Meat® mixture, then sprinkle feta over top.
- Bake in the middle of the oven for 7-8 min, until cheese is melted and flatbreads are golden. (NOTE: For 4 servings, bake in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, in a lage bowl, whisk together 1/2 tbsp (1 tbsp) vinegar, 1 tbsp oil (2 tbsp) and 1/4 tsp (1/2 tsp) sugar.
- Add tomatoes and spinach. Season with salt and pepper, then toss to combine.
- Cut flatbreads into halves or quarters.
- Sprinkle cilantro over flatbreads.
- Divide flatbreads and salad between plates.
If you opted for chicken tenders, pat dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. When the pan is hot, add chicken tenders along with Beyond Meat patties. Cook for a total of 6-8 min, until chicken is cooked through.** Proceed with remaining instructions as written.
