Garlic Chicken Shawarma Wrap (Print Version)
Tender spiced chicken with fresh vegetables and creamy garlic sauce in soft flatbread.
# Recipe Ingredients:
→ Chicken Marinade
01 - 1.1 lb boneless chicken thighs, cut into strips
02 - 3 tbsp plain yogurt
03 - 3 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - ½ tsp turmeric
09 - ⅛ tsp ground cinnamon
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Juice of 1 lemon
→ Garlic Sauce
13 - ½ cup mayonnaise
14 - 2 tbsp Greek yogurt
15 - 3 cloves garlic, minced
16 - 1 tbsp lemon juice
17 - ½ tsp salt
→ Wrap Assembly
18 - 4 large flatbreads or pita breads
19 - 1 large tomato, thinly sliced
20 - 1 small red onion, thinly sliced
21 - 1 cucumber, cut into thin strips
22 - 1 cup shredded lettuce
23 - ¼ cup fresh parsley, chopped
# Directions:
01 - In a mixing bowl, combine plain yogurt, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and lemon juice. Add the chicken thigh strips and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to overnight for deeper flavor penetration.
02 - Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, discarding excess liquid, and arrange the strips in a single layer. Cook for 6 to 8 minutes per side until fully cooked through with a slightly charred exterior. Transfer to a plate and set aside.
03 - In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt until smooth and well combined. Adjust seasoning to taste.
04 - Warm each flatbread or pita in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted.
05 - Spread a generous layer of garlic sauce across the center of each warm flatbread. Layer with the cooked chicken strips, sliced tomato, red onion, cucumber strips, shredded lettuce, and chopped parsley.
06 - Fold in the sides of each flatbread and roll tightly into a secure wrap. Slice diagonally in half and serve immediately.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken unbelievably tender with a caramelized crust that tastes like it came off a street cart in Beirut.
- Everything comes together in under an hour, which makes it perfect for those evenings when takeout feels tempting but you want something better.
- The garlic sauce is so good you will start putting it on everything from roasted vegetables to plain rice.
02 -
- Do not rush the marinade time because 20 minutes is the absolute minimum and overnight is where the magic truly happens.
- Crowding the pan with too much chicken at once will cause it to steam rather than char, so cook in batches if needed.
03 -
- Let the cooked chicken rest for at least three minutes before slicing or assembling, because this locks in the juices and prevents dry bites.
- Toasting the whole spices in a dry pan for 30 seconds before grinding them takes the flavor from great to extraordinary with almost no extra effort.