Crispy Garlic Cheese Shawarma Wrap
Equipment
Ingredients
Chicken
boneless chicken breast (cut into small pieces)
450 g
chicken thigh (cut into small pieces)
450 g
salt
2 g
black pepper
2 g
garlic powder
3 g
onion powder
2 g
paprika
7 g
sumac
3 g
cumin
2 g
red pepper flakes
2 g
whole milk yogurt
30 g
extra virgin olive oil
15 ml
lemon juice
15 ml
mozzarella cheese (shredded)
120 g
parsley
1 g
Salad
red onion (thinly diced)
1 piece
tomato (diced)
75 g
parsley (finely chopped)
3 g
salt
2 g
black pepper
1 g
sumac
1 g
lemon juice
15 ml
extra virgin olive oil
15 ml
Creamy Garlic Sauce
mayonnaise
110 g
sour cream
60 g
garlic
2 clove
lemon juice
15 ml
salt
2 g
black pepper
1 g
honey
7 g
paprika
7 g
garlic powder
3 g
Assembly
pita wrap (thin)
7 piece
Instructions
Marinate the chicken
Mix chicken with all spices, yogurt, olive oil, and lemon juice.
Prepare the salad
Mix onion, tomato, and parsley. Season and dress with lemon juice and olive oil.
Make the garlic sauce
Blend mayonnaise, sour cream, garlic, lemon juice, salt, pepper, honey, paprika, and garlic powder until smooth.
Cook the chicken
Fry chicken in batches until golden brown and cooked through.
Melt the cheese
Return chicken to pan, top with mozzarella, cover until melted, then toss and sprinkle parsley.
Warm the pita
Heat each pita briefly in a dry pan.
Assemble the wrap
Spread garlic sauce on warm pita, add cheesy chicken and salad, then fold tightly.
Toast the wrap
Toast the assembled wrap seam-side down in a lightly oiled skillet until golden and crispy.
Original recipe
Storage
Assemble just before serving for best texture. Sauce keeps 3 days in the fridge.
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