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This is really popular in our house. Not only is the chicken extremely tasty when prepared this way; it’s also super fun for the kids to assemble their own wraps. I use baked kohlrabi fries as a lighter alternative to the classic potato fries that are often stuffed into laffas. When you combine the spicy chicken, tangy Israeli salad, rich hummus, and spicy and sweet kohlrabi together in that laffa, the flavors explode in your mouth for a truly satisfying dinner!
1 pound chicken cutlets, cut into thin strips
1 tablespoon Gefen Olive Oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 to 1 tablespoon shawarma spice (depending on how spicy you like it)
2 to 3 medium or large kohlrabies
1 tablespoon olive oil or Glicks Nonstick Cooking Spray
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon paprika
2 Kirby cucumbers, peeled and finely diced
2 plum tomatoes, finely diced
1/2 red pepper, diced
1/2 yellow pepper, diced
2 teaspoons Gefen Olive Oil
juice of 1 lemon
1/2 teaspoon salt
pinch of black pepper
1/2 teaspoon dill
4 whole-wheat laffa wraps
1/2 cup hummus
Preheat the oven to broil.
Place chicken cutlets in a broiler pan. Drizzle with olive oil and season with onion powder, garlic powder, and shawarma spice.
Broil for approximately six minutes on each side.
Preheat the oven to 400 degrees Fahrenheit. Grease a baking sheet.
Cut the kohlrabies into thin sticks (they will shrink, so don’t cut too thin) and place on prepared baking sheet. Drizzle with olive oil or nonstick cooking spray, and sprinkle with salt, onion powder, garlic powder, and paprika. Bake for 20 to 25 minutes.
In a medium bowl, combine Kirby cucumbers, tomatoes, and peppers, and toss with olive oil, lemon juice, salt, pepper, and dill.
Smear a whole-wheat laffa with hummus, add several strips of grilled shawarma chicken and then some kohlrabi fries, and top with Israeli salad.
Fold up laffa bread and enjoy.
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family favorite!
Kohlrabi fries Kohlrabi fries on there own were a treat