You can tell I’ve been on a bit of a savory kick lately, and honestly I blame it on my shawarma obsession. I’ve been experimenting with all kinds of fillings, but the one that surprised me the most? Tuna Shawarma with Yogurt Sauce. It’s fresh, zesty, and just a little bit indulgent — the kind of wrap that feels light but still satisfies completely. The creamy Greek yogurt dressing, paired with marinated peppers and crisp veggies, makes every bite pop. If you’ve ever wanted a quick street-food vibe with a Mediterranean twist, this is it.
Ingredients (2 wraps):
- 2 large flatbreads or tortillas
- 1 can tuna (in olive oil or water, drained)
- 1 roasted red pepper (marinated, sliced)
- 1 medium tomato, sliced
- 1 small red onion, thinly sliced
- A handful of fresh parsley, chopped
For the yogurt sauce:
- 1 cup Greek yogurt
- 1 tbsp olive oil
- 1 clove garlic, minced
- Juice of ½ lemon
- Salt and black pepper to taste
Instructions:
- In a small bowl, whisk together the Greek yogurt, olive oil, garlic, lemon juice, salt, and pepper until smooth. Adjust seasoning as needed.
- Warm the flatbreads slightly in a pan or oven so they’re soft and pliable.
- Spread a generous layer of yogurt sauce over each flatbread.
- Top with tuna, marinated pepper slices, tomato, red onion, and plenty of fresh parsley.
- Drizzle on a little extra yogurt sauce, then roll up tightly into a shawarma wrap.
- Serve immediately, or toast lightly in a pan for that golden, street-food finish.
