Loading...

In a medium bowl, combine the diced chicken breast with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, cumin, smoked paprika, turmeric, coriander, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.

While the chicken marinates, prepare the creamy red sauce. In a small bowl, whisk together mayonnaise, ketchup, sriracha, garlic powder, onion powder, smoked paprika, 1 tablespoon of lemon juice, 1 tablespoon of water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth. Add more water if needed to reach a drizzle-able consistency. Taste and adjust seasoning as desired.

Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

In the same skillet, add 1 tablespoon of olive oil. Add the diced smoked sausage and cook for 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove from the skillet and set aside with the chicken.

Warm the large flour tortillas or flatbreads. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, or microwave for 15-20 seconds until pliable. Alternatively, brush lightly with olive oil and toast on a griddle until lightly golden.

To assemble the shawarma, lay a warm tortilla flat. Spread a generous amount of the creamy red sauce down the center. Layer with a portion of the cooked chicken and sausage mixture. Top with shredded green cabbage, red cabbage, and carrot. Drizzle with more creamy red sauce.

Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a substantial wrap. If desired, you can lightly toast the assembled wrap in a dry skillet or griddle for 1-2 minutes per side until lightly golden and warmed through. Repeat for the remaining wraps.

Cut each shawarma wrap in half diagonally and serve immediately, garnished with fresh chopped parsley. Enjoy this unconventional take on a classic!


In a medium bowl, combine the diced chicken breast with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, cumin, smoked paprika, turmeric, coriander, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.

While the chicken marinates, prepare the creamy red sauce. In a small bowl, whisk together mayonnaise, ketchup, sriracha, garlic powder, onion powder, smoked paprika, 1 tablespoon of lemon juice, 1 tablespoon of water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth. Add more water if needed to reach a drizzle-able consistency. Taste and adjust seasoning as desired.

Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

In the same skillet, add 1 tablespoon of olive oil. Add the diced smoked sausage and cook for 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove from the skillet and set aside with the chicken.

Warm the large flour tortillas or flatbreads. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, or microwave for 15-20 seconds until pliable. Alternatively, brush lightly with olive oil and toast on a griddle until lightly golden.

To assemble the shawarma, lay a warm tortilla flat. Spread a generous amount of the creamy red sauce down the center. Layer with a portion of the cooked chicken and sausage mixture. Top with shredded green cabbage, red cabbage, and carrot. Drizzle with more creamy red sauce.

Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a substantial wrap. If desired, you can lightly toast the assembled wrap in a dry skillet or griddle for 1-2 minutes per side until lightly golden and warmed through. Repeat for the remaining wraps.

Cut each shawarma wrap in half diagonally and serve immediately, garnished with fresh chopped parsley. Enjoy this unconventional take on a classic!
