Chicken Shawarma Wrap
Chicken Shawarma Wrap
Ingredients
For the Chicken
- 2 pounds boneless chicken breast or thighs, cut into thin slices
- 1 tablespoon fresh garlic, finely minced
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- to taste salt
- 1 tablespoon fresh lemon juice
- 3 tablespoons clarified butter or oil, for cooking
For the Sumac Onions
- 1 red onion, large, thinly sliced and washed
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon sumac
- 1 teaspoon lemon juice
- to taste salt
For the Garlic Sauce
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons buttermilk, or more, to adjust consistency
- 2 tablespoons ketchup
- 2 tablespoons hot sauce
- 1 teaspoon freshly chopped parsley
- 1 teaspoon lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika powder
- to taste salt
- 1/2 teaspoon black pepper
To Assemble
- 6 tortilla wraps
- 1/2 cup cucumber, chopped
- 1/2 cup tomatoes, chopped
- as needed spiced French fries
- 1/2 cup pickled cucumbers
Instructions
- 1
In a mixing bowl, combine the thinly sliced chicken with salt, 1 teaspoon black pepper powder, 1 teaspoon garlic powder, 1 tablespoon smoked paprika powder, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 2 tablespoons mayonnaise, 1 tablespoon finely minced fresh garlic, 1 tablespoon olive oil, and 1 tablespoon fresh lemon juice. Mix until the chicken is well combined and evenly coated.
⏱️ 10 min
- 2
Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour.
⏱️ 60 min
- 3
While the chicken marinates, prepare the garlic sauce. In a separate bowl, whisk together 1/3 cup mayonnaise, 1/3 cup sour cream, 3 to 4 tablespoons buttermilk (adjust to achieve desired consistency), salt to taste, 1/2 teaspoon black pepper, 1 tablespoon smoked paprika powder, 1 tablespoon garlic powder, 2 tablespoons hot sauce, 1 teaspoon lemon juice, 2 tablespoons ketchup, and 1 teaspoon freshly chopped parsley until smooth and creamy.
⏱️ 10 min
- 4
Prepare the sumac onions. In a bowl, combine the thinly sliced and washed red onion, 1 tablespoon chopped fresh parsley, 1 tablespoon sumac, 1 teaspoon lemon juice, and salt to taste. Mix well.
⏱️ 5 min
- 5
In a large pan, heat 3 tablespoons of clarified butter or oil over medium heat.
⏱️ 2 min
- 6
Once the butter or oil is melted and hot, add the marinated chicken to the pan. Cook the chicken in batches to avoid overcrowding the pan, ensuring even cooking.
⏱️ 3 min
- 7
Cook each batch of chicken for about 8-10 minutes, tossing occasionally, until the chicken is fully cooked through and lightly browned.
⏱️ 15 min
- 8
To assemble the wraps, warm each tortilla wrap according to package instructions.
⏱️ 2 min
- 9
Spread a generous amount of the prepared garlic sauce down the center of each warm tortilla.
⏱️ 1 min
- 10
Add a layer of the prepared sumac onions over the sauce.
⏱️ 1 min
- 11
Place a portion of the cooked chicken on top of the sumac onions.
⏱️ 1 min
- 12
Add 1/2 cup chopped tomatoes, 1/2 cup chopped cucumber, 1/2 cup pickled cucumbers, and a handful of spiced French fries.
⏱️ 2 min
- 13
Drizzle more garlic sauce over the fillings.
⏱️ 1 min
- 14
Carefully fold in the sides of the tortilla, then roll it tightly to close the wrap.
⏱️ 2 min
- 15
Serve immediately and enjoy!
Kitchen Tools
Chicken Shawarma Wrap
For the Chicken
- 2 pounds boneless chicken breast or thighs, cut into thin slices
- 1 tablespoon fresh garlic, finely minced
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- to taste salt
- 1 tablespoon fresh lemon juice
- 3 tablespoons clarified butter or oil, for cooking
For the Sumac Onions
- 1 red onion, large, thinly sliced and washed
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon sumac
- 1 teaspoon lemon juice
- to taste salt
For the Garlic Sauce
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons buttermilk, or more, to adjust consistency
- 2 tablespoons ketchup
- 2 tablespoons hot sauce
- 1 teaspoon freshly chopped parsley
- 1 teaspoon lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika powder
- to taste salt
- 1/2 teaspoon black pepper
To Assemble
- 6 tortilla wraps
- 1/2 cup cucumber, chopped
- 1/2 cup tomatoes, chopped
- as needed spiced French fries
- 1/2 cup pickled cucumbers
Instructions
- 1
In a mixing bowl, combine the thinly sliced chicken with salt, 1 teaspoon black pepper powder, 1 teaspoon garlic powder, 1 tablespoon smoked paprika powder, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 2 tablespoons mayonnaise, 1 tablespoon finely minced fresh garlic, 1 tablespoon olive oil, and 1 tablespoon fresh lemon juice. Mix until the chicken is well combined and evenly coated.
⏱️ 10 min - 2
Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour.
⏱️ 60 min - 3
While the chicken marinates, prepare the garlic sauce. In a separate bowl, whisk together 1/3 cup mayonnaise, 1/3 cup sour cream, 3 to 4 tablespoons buttermilk (adjust to achieve desired consistency), salt to taste, 1/2 teaspoon black pepper, 1 tablespoon smoked paprika powder, 1 tablespoon garlic powder, 2 tablespoons hot sauce, 1 teaspoon lemon juice, 2 tablespoons ketchup, and 1 teaspoon freshly chopped parsley until smooth and creamy.
⏱️ 10 min - 4
Prepare the sumac onions. In a bowl, combine the thinly sliced and washed red onion, 1 tablespoon chopped fresh parsley, 1 tablespoon sumac, 1 teaspoon lemon juice, and salt to taste. Mix well.
⏱️ 5 min - 5
In a large pan, heat 3 tablespoons of clarified butter or oil over medium heat.
⏱️ 2 min - 6
Once the butter or oil is melted and hot, add the marinated chicken to the pan. Cook the chicken in batches to avoid overcrowding the pan, ensuring even cooking.
⏱️ 3 min - 7
Cook each batch of chicken for about 8-10 minutes, tossing occasionally, until the chicken is fully cooked through and lightly browned.
⏱️ 15 min - 8
To assemble the wraps, warm each tortilla wrap according to package instructions.
⏱️ 2 min - 9
Spread a generous amount of the prepared garlic sauce down the center of each warm tortilla.
⏱️ 1 min - 10
Add a layer of the prepared sumac onions over the sauce.
⏱️ 1 min - 11
Place a portion of the cooked chicken on top of the sumac onions.
⏱️ 1 min - 12
Add 1/2 cup chopped tomatoes, 1/2 cup chopped cucumber, 1/2 cup pickled cucumbers, and a handful of spiced French fries.
⏱️ 2 min - 13
Drizzle more garlic sauce over the fillings.
⏱️ 1 min - 14
Carefully fold in the sides of the tortilla, then roll it tightly to close the wrap.
⏱️ 2 min - 15
Serve immediately and enjoy!