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Chicken Shawarma Wrap

Chicken Shawarma Wraps Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken thighs
  • ¼ cup plain whole milk yogurt
  • 3 tbsp olive oil, plus more for the pan
  • 2 tbsp lemon juice
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • ½ tsp ground cinnamon
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 large pita breads
  • 1 cup shredded lettuce
  • 1 large tomato, diced
  • ½ cucumber, thinly sliced
  • ¼ red onion, thinly sliced
  • Dill pickle spears or pickled turnips, for serving
  • ½ cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 small garlic clove, finely grated
  • ¼ tsp salt

Method
 

  1. In a large bowl, whisk the whole milk yogurt, 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne, cinnamon, 1 tsp salt, and ½ tsp black pepper. Add the chicken, coat well, and marinate for 10 minutes at room temperature.
  2. Heat a large skillet over medium-high with a drizzle of oil. Sear the chicken for 5 to 6 minutes per side until deeply charred and the internal temperature reaches 165°F.
  3. Meanwhile, stir together the Greek yogurt, 1 tbsp lemon juice, grated garlic, and ¼ tsp salt for the sauce. Taste and adjust as needed.
  4. Warm the pita in a dry skillet or low oven. Slice the cucumber, dice the tomato, shred the lettuce, and slice the onion.
  5. Slice the cooked chicken against the grain. Spread garlic sauce on each pita, pile on the chicken and vegetables, add pickles, and roll tightly. Serve right away.

Notes

Marinate the chicken up to 24 hours in the fridge for even deeper flavour. If the thighs are especially thick, pound them to an even ½ to ¾ inch so they cook evenly. Add extra cayenne or a drizzle of harissa for a spicier wrap.