Viral Chicken Shawarma Wrap
Viral Chicken Shawarma Wrap
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper, (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Garlic Sauce (Toum)
- 6 garlic, cloves, peeled
- 2 tablespoons lemon juice
- 1/4 cup ice water
- 1 cup vegetable oil
- 1/4 teaspoon salt
For Assembly
- 4 large flour tortillas
- 1/2 cup pickled turnips, sliced (or other pickled vegetables)
- 1 cup fries, cooked (optional, for stuffing)
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
- 1
In a large bowl, combine the chicken strips, Greek yogurt, lemon juice, olive oil, minced garlic, cumin, smoked paprika, coriander, turmeric, cayenne pepper (if using), salt, and black pepper. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to marinate. (This is your passive time).
⏱️ 5 min
- 2
While the chicken marinates, prepare the garlic sauce (Toum). In a food processor, combine the garlic cloves, lemon juice, ice water, and salt. Process until the garlic is very finely minced and forms a paste.
⏱️ 5 min
- 3
With the food processor running, slowly drizzle in the vegetable oil in a thin, steady stream. Continue processing until the mixture emulsifies and becomes thick and creamy, similar to mayonnaise. This may take 5-7 minutes. Transfer the Toum to a small bowl and refrigerate until ready to use.
⏱️ 10 min
- 4
Heat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil if needed, though the chicken marinade already contains oil. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min
- 5
Cook the chicken for 5-7 minutes per side, or until deeply browned and cooked through. The edges should be slightly crispy. Remove the cooked chicken from the pan and set aside.
⏱️ 14 min
- 6
Warm the flour tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave for 15-20 seconds, or directly over a gas flame for a few seconds until pliable.
⏱️ 4 min
- 7
To assemble the wraps, lay a warm tortilla flat. Spread a generous amount of garlic sauce (Toum) down the center. Top with a portion of the cooked chicken shawarma, a few slices of pickled turnips, and a handful of cooked fries (if using).
⏱️ 2 min - 8
Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a secure wrap. Repeat with the remaining tortillas and fillings. Serve immediately, optionally garnished with fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Chicken Shawarma Wrap
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper, (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Garlic Sauce (Toum)
- 6 garlic, cloves, peeled
- 2 tablespoons lemon juice
- 1/4 cup ice water
- 1 cup vegetable oil
- 1/4 teaspoon salt
For Assembly
- 4 large flour tortillas
- 1/2 cup pickled turnips, sliced (or other pickled vegetables)
- 1 cup fries, cooked (optional, for stuffing)
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
- 1
In a large bowl, combine the chicken strips, Greek yogurt, lemon juice, olive oil, minced garlic, cumin, smoked paprika, coriander, turmeric, cayenne pepper (if using), salt, and black pepper. Mix well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to marinate. (This is your passive time).
⏱️ 5 min - 2
While the chicken marinates, prepare the garlic sauce (Toum). In a food processor, combine the garlic cloves, lemon juice, ice water, and salt. Process until the garlic is very finely minced and forms a paste.
⏱️ 5 min - 3
With the food processor running, slowly drizzle in the vegetable oil in a thin, steady stream. Continue processing until the mixture emulsifies and becomes thick and creamy, similar to mayonnaise. This may take 5-7 minutes. Transfer the Toum to a small bowl and refrigerate until ready to use.
⏱️ 10 min - 4
Heat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil if needed, though the chicken marinade already contains oil. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min - 5
Cook the chicken for 5-7 minutes per side, or until deeply browned and cooked through. The edges should be slightly crispy. Remove the cooked chicken from the pan and set aside.
⏱️ 14 min - 6
Warm the flour tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave for 15-20 seconds, or directly over a gas flame for a few seconds until pliable.
⏱️ 4 min - 7
To assemble the wraps, lay a warm tortilla flat. Spread a generous amount of garlic sauce (Toum) down the center. Top with a portion of the cooked chicken shawarma, a few slices of pickled turnips, and a handful of cooked fries (if using).
⏱️ 2 min - 8
Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a secure wrap. Repeat with the remaining tortillas and fillings. Serve immediately, optionally garnished with fresh parsley.
⏱️ 2 min