Crispy Chicken Shawarma Wraps
Equipment
Ingredients
Chicken
skinless chicken thighs (sliced into strips)
680 g
paprika
1 tbsp
cumin
1 tbsp
onion powder
1 tbsp
coriander
2 tsp
allspice
1 tsp
turmeric
2 tsp
black pepper
2 tsp
salt
1 tsp
olive oil
3 tbsp
garlic cloves (minced)
8 cloves
tomato paste
2 tbsp
Greek yogurt
80 ml
lemon (juiced)
0.5 piece
Onions
red onion (thinly sliced)
1 piece
olive oil
2 tbsp
lemon (juiced)
0.5 piece
fresh parsley (finely chopped)
15 g
salt
1 tsp
black pepper
1 tsp
sumac
2 tsp
Garlic Sauce
Greek yogurt
120 ml
mayonnaise
120 ml
garlic cloves (minced)
3 cloves
lemon (juiced)
0.25 piece
Red Sauce Glaze
olive oil
60 ml
tomato paste
2 tbsp
pomegranate molasses
1 tbsp
paprika
1 tsp
Assembly
Roma tomatoes (diced)
3 piece
pitas
4 piece
frozen french fries
300 g
Instructions
Marinate the chicken
Combine sliced chicken with spices, olive oil, garlic, tomato paste, yogurt, and lemon juice in a bowl.
Cook the chicken
Heat olive oil in a large pan over medium-high heat. Add chicken and cook undisturbed for 3 minutes, then stir frequently for 6-7 minutes until golden and cooked through.
Prepare the onions
Combine sliced red onion with olive oil, lemon juice, parsley, salt, pepper, and sumac in a bowl. Toss well and set aside.
Make garlic sauce
Mix Greek yogurt, mayonnaise, minced garlic, and lemon juice in a bowl. Refrigerate until ready to use.
Prepare red sauce glaze
Whisk together olive oil, tomato paste, pomegranate molasses (if using), and paprika in a bowl.
Prepare french fries
Cook frozen french fries according to package instructions or preferred method.
Assemble the wraps
Spread garlic sauce on each pita. Top with chicken, french fries, diced tomatoes, and onions. Wrap tightly.
Crisp the wraps
Melt butter in a pan over low heat. Place wraps seam-side down and brush tops with red sauce. Cook until crispy golden, flip, brush other side, and repeat. Top with more garlic sauce.
Original recipe
Storage
Best enjoyed fresh. Store components separately for best texture.
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