Fry’s Chick’n Style Nugget Homemade Shawarma by Fry's Family Food
Fry’s Chick’n Style Nugget Homemade Shawarma by Fry's Family Food
Rated 5.0 stars by 1 users
Category
wrap
Cuisine
middle eastern
Servings
1
Prep Time
20 minutes
Cook Time
40 minutes
A roll or wrap made the middle-eastern way.
Ingredients
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olive oil
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2 large aubergines, diced into cubes
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salt
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pepper
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¾ C (180 ml) vegan mayonnaise
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1 garlic clove, finely chopped/microplaned
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zest and juice of 1 lemon
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250 g coconut yoghurt
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300 g cake flour
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1 Tbsp (15 ml) chopped fresh mint
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1 Tbsp (15 ml) baking powder
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1 tsp (5 ml) salt zest of 1 small lemon
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1-2 Tbsp (15-30 ml) water (if necessary)
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olive oil for brushing
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2 x 380 g boxes of Fry’s Plant Based Chick’n Style Nuggets
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1 jar of roasted red peppers, sliced into strips
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10 baby tomatoes, diced
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2 spring onions, sliced
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small bunch fresh mint, chopped
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lemon wedges
INGREDIENTS FOR ROASTED AUBERGINE
INGREDIENTS FOR TANGY GARLIC DRESSING
INGREDIENTS FOR FLATBREADS
INGREDIENTS FOR CHICK'N STYLE NUGGETS
INGREDIENTS FOR TOPPINGS
Directions
METHOD FOR ROASTED AUBERGINE
- Preheat the oven to 220 ºC.
- Place the aubergine onto a baking paper-lined tray and drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-30 minutes. Toss twice during the cooking process to ensure that the chunks are evenly cooked and golden. Remove from the oven and allow to cool.
METHOD FOR TANGY GARLIC DRESSING
- Mix the ingredients for the dressing together, then season and set aside.
METHOD FOR FLATBREADS
- In a large bowl, mix the flour, mint, baking powder, salt, zest and coconut yoghurt together with a spatula. If the dough seems a little dry, add 1-2 tablespoons of water until the dough comes together. Turn the dough out onto a work surface and knead it for 1 minute to bring it together. Dust your work surface with little flour and divide the dough into 6 equal size pieces. Dust the pieces with more flour and roll them out into roughly the size of a side plate. Dust each piece with flour to prevent sticking.
- Heat a large frying pan over high heat. Dry fry the flatbreads for 1 ½ -2 minutes then flip. Brush the flipped side with a little olive oil and cook for another 1½-2 minutes. Remove from the heat and place into a pot with a lid to keep the bread warm and soft. Repeat until you have cooked all of the flatbreads.
METHOD FOR FRY'S PLANT BASED CHICK'N STYLE NUGGETS
- Cook the Fry’s Plant Based Chick’n Style Nuggets according to the packaging instructions.
METHOD FOR TOPPINGS
- To assemble, give each flatbread a dollop of mayonnaise then top with nuggets. Add some golden aubergine chunks, slices of red pepper and tomatoes, then finish with spring onions and chopped mint. Serve with lemon wedges for squeezing over.