Ingredients
Scale
- 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
- 1/2 cup mayo
- 1/2 cup yogurt
- 5 cloves garlic
- 1/2 lemon’s juice
- 1 tbsp parsley
- 1/2 red onion
- 1 tbsp sumac
- lavash
- garlic sauce
- harissa
- lettuce
- tomato
- pickles
- french fries
Instructions
- In a large bowl, combine sliced chicken thighs with salt, black pepper, cumin, coriander, paprika, onion powder, turmeric, sugar, tomato paste, and olive oil. Mix well to evenly coat. Let marinate for at least 30 minutes, ideally overnight.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked and lightly charred in spots, about 8–12 minutes depending on thickness.
- In a bowl, whisk together mayonnaise, yogurt, grated garlic, lemon juice, and parsley until smooth. Adjust seasoning to taste.
- In another bowl, mix sliced red onion with sumac, lemon juice, and parsley. Let sit for at least 10 minutes to soften and marinate.
- Warm the lavash or flatbread. Spread a layer of garlic sauce (and harissa if using), then add lettuce, cooked chicken, sumac onions, pickles, tomatoes, and fries. Roll it up like a burrito or fold it like a gyro.
- Enjoy your chicken shawarma wrap warm!
Notes
For a lighter version, use chicken breasts instead of thighs. You can customize with your favorite veggies or sauces.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg