Middle Eastern · Main · Medium
Chicken Shawarma Wrap
Spiced, griddled chicken wrapped in warm flatbread with garlic sauce, pickles, and fries.
The whole recipe in 60 seconds
Chicken Shawarma Wrap, in 5 ideas
- Thin slices get the crispy edges that define shawarma.
- A screaming hot pan is key; do not crowd it.
- Toum (whipped garlic sauce) is traditional and worth making.
- Fries inside the wrap is the authentic street style.
- Rest the wraps 2 minutes so they hold together.
What you need
Ingredients
- 2 lbs chicken thighs, sliced thin
- 1/4 cup olive oil
- 2 tbsp shawarma spice
- 1 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp salt
- 4 large pita or flatbreads
- 1 cup toum (garlic sauce)
- 1 cup pickles
- 2 cups fries
- 1 tomato, sliced
- 1/2 cup parsley
How to make it
Directions
- Toss chicken with oil, shawarma spice, lemon, garlic, and salt; marinate 2 hours.
- Sear in a hot skillet until charred at the edges and cooked through.
- Warm the flatbreads.
- Spread toum generously on each bread.
- Pile on chicken, fries, pickles, tomato, and parsley.
- Roll tightly, tucking the ends, and toast seam side down.
Money saver. Make your own shawarma spice blend; the pre made jars are overpriced.