Garlic Chicken Shawarma Wrap (Print)
Tender spiced chicken with creamy garlic sauce and crisp vegetables wrapped in warm flatbread.
# What You’ll Need:
→ Chicken Marinade
01 - 1.1 lb boneless chicken thighs, cut into strips
02 - 3 tablespoons plain yogurt
03 - 3 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon turmeric
09 - ⅛ teaspoon ground cinnamon
10 - 1 teaspoon kosher salt
11 - ½ teaspoon freshly ground black pepper
12 - Juice of 1 lemon
→ Garlic Sauce
13 - ½ cup mayonnaise
14 - 2 tablespoons Greek yogurt
15 - 3 cloves garlic, minced
16 - 1 tablespoon fresh lemon juice
17 - ½ teaspoon kosher 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
# How To Make:
01 - In a large mixing bowl, combine the plain yogurt, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, kosher salt, black pepper, and lemon juice. Whisk until smooth and well blended.
02 - Add the chicken thigh strips to the marinade, tossing to coat each piece evenly. Cover and refrigerate for at least 20 minutes, or up to overnight for deeper flavor penetration.
03 - Heat a large skillet or grill pan over medium-high heat. Arrange the marinated chicken strips in an even layer and cook for 6 to 8 minutes per side until fully cooked through and lightly charred on the edges. Remove from heat and set aside.
04 - In a small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, fresh lemon juice, and kosher salt until smooth and creamy. Adjust seasoning to taste.
05 - Warm each flatbread or pita in a dry skillet over medium heat for about 30 seconds per side until pliable. Alternatively, wrap them in foil and warm in a 350°F oven for 5 minutes.
06 - Spread a generous layer of garlic sauce across each warmed flatbread. Layer with the cooked chicken strips, sliced tomato, red onion, cucumber strips, shredded lettuce, and chopped parsley. Roll each wrap tightly, tucking in the sides as you go. Slice diagonally in half and serve immediately.
# Expert Tips:
01 -
- The yogurt marinade does double duty by tenderizing the chicken and infusing every bite with warm spiced flavor.
- You get that street food magic in your own kitchen without needing a rotisserie or any special equipment.
02 -
- Do not skip the resting time for the marinade because 20 minutes is the absolute minimum for the flavors to penetrate the chicken.
- Crowding the pan traps steam and you will lose that essential char so cook in batches if needed.
03 -
- A squeeze of extra lemon juice over the assembled wrap right before rolling adds a bright punch that wakes up every flavor.
- If your flatbreads keep tearing warm them longer and drape a damp towel over them for a minute to restore flexibility.