Homemade Chicken Shawarma Wraps
Homemade Chicken Shawarma Wraps
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds chicken breast, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice, freshly squeezed
For the Creamy Garlic Sauce
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
For the Sumac Onion Salad
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sumac
- 1 tablespoon lemon juice, freshly squeezed
For Assembly
- 4 large flatbreads, such as tortillas or pita bread
- 2 teaspoons harissa, or to taste
- 1/2 cucumber, thinly sliced
- 1 tomato, thinly sliced
- 1 cup french fries, cooked
Instructions
- 1
In a large bowl, combine the thinly sliced chicken breast, olive oil, salt, black pepper, paprika, turmeric, garlic powder, and cumin. Mix thoroughly with tongs to ensure the chicken is evenly coated. Add the tomato paste and fresh lemon juice, then mix again until well combined. Let the chicken marinate for at least 15 minutes while you prepare the other components.
⏱️ 15 min
- 2
In a separate small bowl, combine the plain yogurt, mayonnaise, minced garlic, and chopped fresh parsley. Stir until all ingredients are well combined and the sauce is smooth and creamy. Set aside.
⏱️ 5 min
- 3
In another bowl, combine the thinly sliced red onion, chopped fresh parsley, sumac, and fresh lemon juice. Toss with tongs to combine, creating a vibrant onion salad. Set aside.
⏱️ 5 min
- 4
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 10 to 12 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
⏱️ 12 min
- 5
Lay out a large flatbread. Spread a generous spoonful of the creamy garlic sauce across the center. Top with a portion of the cooked chicken, followed by some of the sumac onion salad. Drizzle with harissa (if using), then add a few slices of cucumber and tomato. Finally, add a small handful of cooked french fries and another drizzle of creamy garlic sauce.
⏱️ 10 min
- 6
Carefully fold in the sides of the flatbread, then roll it tightly from the bottom up to form a secure wrap. Repeat for the remaining wraps.
⏱️ 3 min
- 7
Place the assembled shawarma wraps in the hot skillet (the same one used for chicken, or a clean one) over medium heat. Toast each wrap for 2 to 3 minutes per side, or until the flatbread is golden brown and slightly crispy. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Shawarma Wraps
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds chicken breast, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice, freshly squeezed
For the Creamy Garlic Sauce
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
For the Sumac Onion Salad
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sumac
- 1 tablespoon lemon juice, freshly squeezed
For Assembly
- 4 large flatbreads, such as tortillas or pita bread
- 2 teaspoons harissa, or to taste
- 1/2 cucumber, thinly sliced
- 1 tomato, thinly sliced
- 1 cup french fries, cooked
Instructions
- 1
In a large bowl, combine the thinly sliced chicken breast, olive oil, salt, black pepper, paprika, turmeric, garlic powder, and cumin. Mix thoroughly with tongs to ensure the chicken is evenly coated. Add the tomato paste and fresh lemon juice, then mix again until well combined. Let the chicken marinate for at least 15 minutes while you prepare the other components.
⏱️ 15 min - 2
In a separate small bowl, combine the plain yogurt, mayonnaise, minced garlic, and chopped fresh parsley. Stir until all ingredients are well combined and the sauce is smooth and creamy. Set aside.
⏱️ 5 min - 3
In another bowl, combine the thinly sliced red onion, chopped fresh parsley, sumac, and fresh lemon juice. Toss with tongs to combine, creating a vibrant onion salad. Set aside.
⏱️ 5 min - 4
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 10 to 12 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
⏱️ 12 min - 5
Lay out a large flatbread. Spread a generous spoonful of the creamy garlic sauce across the center. Top with a portion of the cooked chicken, followed by some of the sumac onion salad. Drizzle with harissa (if using), then add a few slices of cucumber and tomato. Finally, add a small handful of cooked french fries and another drizzle of creamy garlic sauce.
⏱️ 10 min - 6
Carefully fold in the sides of the flatbread, then roll it tightly from the bottom up to form a secure wrap. Repeat for the remaining wraps.
⏱️ 3 min - 7
Place the assembled shawarma wraps in the hot skillet (the same one used for chicken, or a clean one) over medium heat. Toast each wrap for 2 to 3 minutes per side, or until the flatbread is golden brown and slightly crispy. Serve warm.
⏱️ 5 min