Chicken Shawarma Wrap
Equipment
Ingredients
Chicken
boneless chicken breast/thighs (thinly sliced)
900 g
fresh garlic (minced)
1 tbsp
mayonnaise
2 tbsp
olive oil
1 tbsp
smoked paprika powder
1 tbsp
garlic powder
1 tsp
black pepper powder
1 tsp
cumin powder
0.5 tsp
coriander powder
0.5 tsp
red chili powder
1 tsp
turmeric powder
0.5 tsp
salt
1 tsp
fresh lemon juice
1 tbsp
clarified butter
3 tbsp
Sumac Onions
red onion (thinly sliced, washed)
1 piece
fresh parsley (chopped)
1 tbsp
sumac
1 tbsp
lemon juice
1 tsp
salt
0.5 tsp
Garlic Sauce
mayonnaise
80 ml
sour cream
80 ml
buttermilk
60 ml
ketchup
2 tbsp
hot sauce
2 tbsp
fresh parsley (chopped)
1 tsp
lemon juice
1 tsp
garlic powder
1 tbsp
smoked paprika powder
1 tbsp
salt
0.5 tsp
black pepper
0.5 tsp
To Assemble
tortilla wraps
6 piece
cucumber (chopped)
0.5 cup
tomatoes (chopped)
0.5 cup
spiced french fries
200 g
pickled cucumbers
0.5 cup
Instructions
Marinate the chicken
Season chicken with spices, mayonnaise, garlic, oil and lemon juice. Mix well and marinate for at least 1 hour.
Prepare garlic sauce
Mix mayonnaise, sour cream, buttermilk, ketchup, hot sauce, spices and lemon juice until smooth.
Prepare sumac onions
Mix thinly sliced onions with parsley, sumac, salt and lemon juice.
Cook the chicken
Heat clarified butter in a pan and cook chicken in batches for 8-10 minutes until fully cooked.
Assemble the wraps
Warm tortillas and layer with sauce, sumac onions, chicken, vegetables, fries and more sauce.
Original recipe
Storage
Store components separately; assemble just before eating. Sauce keeps 4 days refrigerated.
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