Chicken Shawarma Wrap with Spiced Fries
Chicken Shawarma Wrap with Spiced Fries
Ingredients
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 tablespoon water, or more, to thin
For the Sumac Onions
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon sumac
- 1 tablespoon lemon juice
For the Spiced Fries
- 1 pound frozen French fries
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped, for garnish
For Assembly
- 4 large flour tortillas, or flatbreads
- 2 Roma tomatoes, diced
- 1/2 cucumber, diced
Instructions
- 1
In a large bowl, combine the chicken strips with 1/4 cup olive oil, 2 tablespoons lemon juice, minced garlic (4 cloves), ground cumin (1 tablespoon), ground coriander (1 tablespoon), smoked paprika (1 tablespoon), turmeric powder, cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 10 min
- 2
While the chicken marinates, prepare the creamy garlic sauce. In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic (2 cloves), 1 tablespoon lemon juice, paprika (1/2 teaspoon), and 1/4 teaspoon salt. Add 1 tablespoon of water and whisk until smooth; add more water if needed to reach a desired drizzling consistency. Cover and refrigerate until ready to use.
⏱️ 5 min
- 3
Prepare the sumac onions. In another small bowl, combine the thinly sliced red onion, chopped fresh parsley (1/4 cup), sumac, and 1 tablespoon lemon juice. Toss gently to combine. Set aside.
⏱️ 5 min
- 4
Preheat your oven or air fryer according to the frozen French fries package instructions. On a baking sheet, toss the frozen French fries with 1 tablespoon olive oil, 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Spread in a single layer and bake/air fry until golden brown and crispy.
⏱️ 20 min•🌡️ 400
- 5
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through, browned, and slightly charred in places. Remove from heat and set aside.
⏱️ 15 min
- 6
Warm the tortillas or flatbreads according to package instructions, either in a dry skillet, microwave, or oven, to make them pliable.
⏱️ 2 min
- 7
To assemble each wrap: Lay a warm tortilla flat. Spread a generous layer of the creamy garlic sauce down the center. Top with a portion of the sumac onions, then a generous amount of the cooked chicken. Add diced tomatoes and diced cucumbers. Finally, add a small handful of the spiced fries inside the wrap.
⏱️ 5 min
- 8
Fold in the sides of the tortilla over the filling, then tightly roll the tortilla from the bottom up to create a secure wrap. Cut in half if desired.
⏱️ 3 min
- 9
Garnish the remaining spiced fries with chopped fresh parsley (2 tablespoons) and serve immediately alongside the chicken shawarma wraps.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma Wrap with Spiced Fries
Ingredients
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Garlic Sauce
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 tablespoon water, or more, to thin
For the Sumac Onions
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon sumac
- 1 tablespoon lemon juice
For the Spiced Fries
- 1 pound frozen French fries
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped, for garnish
For Assembly
- 4 large flour tortillas, or flatbreads
- 2 Roma tomatoes, diced
- 1/2 cucumber, diced
Instructions
- 1
In a large bowl, combine the chicken strips with 1/4 cup olive oil, 2 tablespoons lemon juice, minced garlic (4 cloves), ground cumin (1 tablespoon), ground coriander (1 tablespoon), smoked paprika (1 tablespoon), turmeric powder, cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 10 min - 2
While the chicken marinates, prepare the creamy garlic sauce. In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic (2 cloves), 1 tablespoon lemon juice, paprika (1/2 teaspoon), and 1/4 teaspoon salt. Add 1 tablespoon of water and whisk until smooth; add more water if needed to reach a desired drizzling consistency. Cover and refrigerate until ready to use.
⏱️ 5 min - 3
Prepare the sumac onions. In another small bowl, combine the thinly sliced red onion, chopped fresh parsley (1/4 cup), sumac, and 1 tablespoon lemon juice. Toss gently to combine. Set aside.
⏱️ 5 min - 4
Preheat your oven or air fryer according to the frozen French fries package instructions. On a baking sheet, toss the frozen French fries with 1 tablespoon olive oil, 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Spread in a single layer and bake/air fry until golden brown and crispy.
⏱️ 20 min•🌡️ 400 - 5
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through, browned, and slightly charred in places. Remove from heat and set aside.
⏱️ 15 min - 6
Warm the tortillas or flatbreads according to package instructions, either in a dry skillet, microwave, or oven, to make them pliable.
⏱️ 2 min - 7
To assemble each wrap: Lay a warm tortilla flat. Spread a generous layer of the creamy garlic sauce down the center. Top with a portion of the sumac onions, then a generous amount of the cooked chicken. Add diced tomatoes and diced cucumbers. Finally, add a small handful of the spiced fries inside the wrap.
⏱️ 5 min - 8
Fold in the sides of the tortilla over the filling, then tightly roll the tortilla from the bottom up to create a secure wrap. Cut in half if desired.
⏱️ 3 min - 9
Garnish the remaining spiced fries with chopped fresh parsley (2 tablespoons) and serve immediately alongside the chicken shawarma wraps.