Crispy Chicken Shawarma Wraps
Ingredients
Chicken
skinless chicken thighs (sliced)
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 pcs
tomato paste
2 tbsp
Greek yogurt
80 g
lemon (juiced)
0.5 pcs
Onions
red onion (thinly sliced)
1 pcs
olive oil
2 tbsp
lemon (juiced)
0.5 pcs
fresh parsley (finely chopped)
15 g
salt
1 tsp
black pepper
1 tsp
sumac
2 tsp
Garlic Sauce
Greek yogurt
120 g
mayonnaise
110 g
garlic cloves (minced)
3 pcs
lemon (juiced)
0.25 pcs
Red Sauce Glaze
olive oil
54 ml
tomato paste
2 tbsp
pomegranate molasses
1 tbsp
paprika
1 tsp
Assembly
Roma tomatoes (diced)
3 pcs
pitas
4 pcs
french fries (frozen)
300 g
Instructions
Marinate the chicken
Combine sliced chicken thighs with all spices, olive oil, garlic, tomato paste, Greek yogurt and lemon juice in a bowl. Mix well and marinate.
Cook the chicken
Heat olive oil in a large pan over medium-high heat. Add marinated chicken and cook undisturbed for 3 minutes, then stir for 6–7 minutes until golden and cooked through.
Prepare the onions
In a bowl, combine thinly sliced red onion with olive oil, lemon juice, parsley, salt, pepper and sumac. Toss well and set aside.
Make the garlic sauce
Mix Greek yogurt, mayonnaise, minced garlic and lemon juice in a bowl. Refrigerate until ready to use.
Prepare the red sauce glaze
Whisk together olive oil, tomato paste, pomegranate molasses (if using) and paprika in a bowl.
Prepare fries and assemble wraps
Cook the frozen french fries. Spread garlic sauce on each pita, then top with chicken, fries, diced tomatoes and onions. Wrap tightly.
Crisp the wraps
Melt butter in a pan over low heat. Place wraps seam-side down, brush tops with red sauce glaze, cook until golden and crispy, flip and repeat on other side. Serve topped with extra garlic sauce.
Original recipe
Storage
Best enjoyed fresh. Store components separately if preparing ahead.
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