Garlic Chicken Shawarma Wrap (Printable)
Spiced chicken thighs with fresh vegetables and creamy garlic sauce in warm flatbread
# What You 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
# Directions:
01 - In a 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. Add the chicken thigh strips and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to overnight for deeper flavor penetration.
02 - Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and arrange in a single layer. Cook for 6 to 8 minutes per side until fully cooked through with lightly charred edges. Transfer to a plate and rest for 2 minutes.
03 - In a small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, fresh lemon juice, and kosher salt until smooth and well combined. Set aside.
04 - Warm the flatbreads or pita breads in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted.
05 - 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.
06 - Fold in the sides of each flatbread and roll tightly into a wrap. Slice on a diagonal and serve immediately while warm.
# Expert Tips:
01 -
- The yogurt marinade does double duty, tenderizing the chicken while infusing every fiber with warm spiced flavor that beats any takeout version.
- You get all the satisfaction of shawarma without needing a vertical rotisserie or an entire afternoon to pull it off.
02 -
- Do not skip the resting time after cooking the chicken because cutting into it immediately lets all those juices escape and you end up with dry meat.
- The cinnamon might seem odd in a savory marinade but leaving it out makes the whole dish taste like something is missing.
03 -
- Use your hands to really work the marinade into every crevice of the chicken because a spoon simply will not coat as evenly or as thoroughly.
- Let your skillet get screaming hot before the chicken hits the pan because that initial sear is what creates the caramelized edges that make shawarma irresistible.