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Delicious Chicken Shawarma Wrap with marinated chicken and fresh vegetables

Chicken Shawarma Wrap

by

Ingredients

The Filling

  • 3 lb chicken thighs
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tsp sugar
  • 2 tbsp tomato paste
  • 1 tbsp olive oil

The Sauce

  • 1/2 cup mayo
  • 1/2 cup yogurt
  • 5 cloves garlic, minced
  • 1/2 lemon’s juice
  • 1 tbsp fresh parsley, chopped

The Toppings

  • 1/2 red onion, thinly sliced
  • 1 tbsp sumac
  • 1/2 lemon’s juice
  • 1 tbsp fresh parsley, chopped
  • Lavash or flatbread
  • Garlic sauce
  • Harissa (optional)
  • Lettuce
  • Tomato (sliced)
  • Pickles
  • French fries (for crunch)

Instructions on the next page 👇👇

Directions

  1. In a large bowl, combine the sliced chicken thighs with salt, black pepper, ground cumin, ground coriander, paprika, onion powder, turmeric, sugar, tomato paste, and olive oil. Mix well to ensure every piece of chicken is coated. Let this mixture marinate for at least 30 minutes for a tremendous flavor infusion, though marinating overnight yields even better results.

  2. Heat a large skillet over medium-high heat. Add the marinated chicken to the hot skillet, making sure not to overcrowd the pan. Cook the chicken for about 8-12 minutes, stirring occasionally until it’s fully cooked and has a wonderful charred look, adding to the tremendous flavor profile.

  3. While the chicken is cooking, prepare the sauce. In a medium bowl, whisk together the mayonnaise, yogurt, minced garlic, lemon juice, and parsley until the mixture is smooth. Taste and adjust seasoning if needed, ensuring it’s just right.

  4. Next, prepare the pickled onion. In another bowl, combine the sliced red onion with sumac, lemon juice, and chopped parsley. Allow it to sit for at least 10 minutes; this marinating process softens the onions and enhances their flavor.

  5. Once the chicken is beautifully cooked, warm your lavash or flatbread in the microwave or a dry skillet. Spread a generous layer of garlic sauce (and harissa if you enjoy a kick) on the bread.

  6. Layer the wrap starting with crispy lettuce, followed by a portion of the tremendous chicken, marinated sumac onions, pickles, fresh tomato slices, and a few crunchy French fries for texture.

  7. Roll everything up tightly like a burrito or fold it like a gyro, ensuring the filling is well-contained.

  8. Enjoy your fresh chicken shawarma wrap warm, savoring the delightful combination of flavors and textures that dance on your palate.

Continue reading on the next page 👇👇

Pro Tips for Success

Marinating Matters

  • Maximize Flavor: For the best flavor, allow the chicken to marinate overnight if possible. The longer the chicken sits in the spices, the more tremendous the flavor will be.
  • Temperature Control: Ensure that the chicken is at room temperature before cooking, which helps it cook evenly.
  • Timeout for Spice: If you love the heat, consider adding some cayenne pepper or red pepper flakes during marination for a spicier kick.

Sauce Sensation

  • Adjust to Taste: Feel free to experiment with the sauce. Some may prefer more yogurt for tanginess, while others may want extra mayo for creaminess. Find what suits your taste!
  • Add Extras: Consider adding herbs like dill or mint into the sauce for a fresh twist.
  • Make a Big Batch: If you love the sauce, consider making extra. It works great for dipping veggies or spreading on other sandwiches.

The Wrap Game

  • Choose Your Bread: If lavash is not available, pita bread or tortillas can work in a pinch.
  • Layering Technique: Start layering from wet ingredients to dry. This prevents the wrap from getting soggy. Keeping the lettuce near the bread can prevent moisture transfer.
  • Tight Wrap: The way you roll your wrap matters. Tuck in the sides to keep the fillings secure, making it easier to enjoy every bite.

Storage and Freshness

Storing Ingredients

  • Store Chicken Separately: If you have leftover marinated chicken, store it separately in an airtight container in the fridge. It should be consumed within 2 days.
  • Sauce Storage: The sauce can be stored in the refrigerator for up to a week in a sealed container. Seal- tightly to avoid the absorption of other odors.
  • Vegetable Longevity: Keep leftover fresh vegetables like lettuce and tomatoes in separate bags to maintain their crispness. They indeed lack shelf life once cut.

Keeping Leftovers Fresh

  • Wrap Check: If you have leftovers, avoid storing the entire wrap in one go. Store ingredients separately to keep things fresh.
  • Freezing Meal Prep: If planning for future meals, consider marinating and cooking the chicken ahead of time. Freeze them in meal-sized portions for easy future meals.
  • Revive Leftovers: If the wrap becomes a little soggy when reheating, toss it in a skillet for a few minutes to crisp up the outside while heating through.

Final Thoughts

In the end, chicken shawarma wraps are not just a meal; they’re an experience filled with flavor, texture, and warmth. Each bite can transport you back to your favorite food memories while inspiring new ones. The tremendous enjoyment in crafting these wraps comes from the process and the incredible flavors that emerge.

Have you tried making your version of chicken shawarma wraps? What toppings did you enjoy the most?

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