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
- salt, to taste
- 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
- salt, to taste
For the Garlic Sauce
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3-4 tablespoons buttermilk, less 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
- salt, to taste
- 1/2 teaspoon black pepper
To Assemble
- 6 tortilla wraps
- 1/2 cup cucumber, chopped
- 1/2 cup tomatoes, chopped
- spiced French fries
- 1/2 cup pickled cucumbers
Instructions
- 1
In a mixing bowl, combine the sliced chicken, salt, black pepper powder, garlic powder, smoked paprika powder, turmeric powder, red chili powder, mayonnaise, finely minced fresh garlic, olive oil, and fresh lemon juice. Mix until all ingredients are well combined and the chicken is evenly coated.
⏱️ 10 min
- 2
Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour. For best results, marinate for 4-6 hours or overnight.
⏱️ 60 min
- 3
While the chicken is marinating, prepare the garlic sauce. In a separate bowl, whisk together mayonnaise, sour cream, buttermilk (adjust amount to achieve desired consistency), ketchup, hot sauce, freshly chopped parsley, lemon juice, garlic powder, smoked paprika powder, salt to taste, and black pepper until smooth and creamy.
⏱️ 5 min
- 4
Prepare the sumac onions. In another bowl, combine the thinly sliced and washed red onion, chopped fresh parsley, sumac, lemon juice, and salt to taste. Mix well.
⏱️ 5 min
- 5
Heat the clarified butter or oil in a large pan or skillet 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, ensuring even cooking. Cook for about 8-10 minutes per batch, tossing occasionally, until the chicken is fully cooked through and slightly caramelized.
⏱️ 15 min
- 7
To assemble the wraps, warm each tortilla wrap according to package instructions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min
- 8
Lay a warm tortilla flat. Spread a generous layer of the prepared garlic sauce onto the tortilla.
⏱️ 1 min
- 9
Add a portion of the sumac onions on top of the sauce, followed by the cooked chicken, chopped tomatoes, chopped cucumber, pickled cucumbers, and spiced French fries.
⏱️ 1 min
- 10
Drizzle more garlic sauce over the fillings.
⏱️ 1 min
- 11
Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and finally roll it tightly into a cylinder.
⏱️ 1 min
- 12
Serve the chicken shawarma wraps immediately.
Kitchen Tools
Nutrition Facts (per serving)
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
- salt, to taste
- 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
- salt, to taste
For the Garlic Sauce
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3-4 tablespoons buttermilk, less 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
- salt, to taste
- 1/2 teaspoon black pepper
To Assemble
- 6 tortilla wraps
- 1/2 cup cucumber, chopped
- 1/2 cup tomatoes, chopped
- spiced French fries
- 1/2 cup pickled cucumbers
Instructions
- 1
In a mixing bowl, combine the sliced chicken, salt, black pepper powder, garlic powder, smoked paprika powder, turmeric powder, red chili powder, mayonnaise, finely minced fresh garlic, olive oil, and fresh lemon juice. Mix until all ingredients are well combined and the chicken is evenly coated.
⏱️ 10 min - 2
Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour. For best results, marinate for 4-6 hours or overnight.
⏱️ 60 min - 3
While the chicken is marinating, prepare the garlic sauce. In a separate bowl, whisk together mayonnaise, sour cream, buttermilk (adjust amount to achieve desired consistency), ketchup, hot sauce, freshly chopped parsley, lemon juice, garlic powder, smoked paprika powder, salt to taste, and black pepper until smooth and creamy.
⏱️ 5 min - 4
Prepare the sumac onions. In another bowl, combine the thinly sliced and washed red onion, chopped fresh parsley, sumac, lemon juice, and salt to taste. Mix well.
⏱️ 5 min - 5
Heat the clarified butter or oil in a large pan or skillet 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, ensuring even cooking. Cook for about 8-10 minutes per batch, tossing occasionally, until the chicken is fully cooked through and slightly caramelized.
⏱️ 15 min - 7
To assemble the wraps, warm each tortilla wrap according to package instructions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min - 8
Lay a warm tortilla flat. Spread a generous layer of the prepared garlic sauce onto the tortilla.
⏱️ 1 min - 9
Add a portion of the sumac onions on top of the sauce, followed by the cooked chicken, chopped tomatoes, chopped cucumber, pickled cucumbers, and spiced French fries.
⏱️ 1 min - 10
Drizzle more garlic sauce over the fillings.
⏱️ 1 min - 11
Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and finally roll it tightly into a cylinder.
⏱️ 1 min - 12
Serve the chicken shawarma wraps immediately.