20-Min Chicken Shawarma Wrap
A super flavorful and texturally satisfying lunch.
By Ethan ChlebowskiThis isn’t supposed to be an authentic version of shawarma — I made this recipe to use up a few old spices. The marinade is a great opportunity to finish off anything getting stale in the spice cabinet.
Ethan Chlebowski
Ingredients
Spiced chicken shawarma
- chicken thighs, boneless~2lbs~900 g
- salt~9 g1%
- mayonnaise15 ga spoonful
- cumin, ground2 partsa sprinkle
- garlic powder2 partsa sprinkle
- turmeric powder1 parta sprinkle
- harissa powder1 parta sprinkle
- smoked paprika1 parta sprinkle
White sauce
- yogurt60 g
- mayonnaise40 g
- za'atara sprinkle
- black peppera sprinkle
- lemon juiceto taste
Cucumber salad (Fattoush-ish)
- cucumbers, diced1 part
- cherry tomatoes, halved1 part
- red onions, thinly sliced1/2 part
- sumaca sprinkle
- za'atara sprinkle
- olive oila drizzle
- lemon juiceto taste
- saltto taste
Remaining wrap components
- pita bread4-6
- frozen friesto taste
- muhammarato taste
Method
Step 1: Mayo-marinate the chicken
Add the chicken thighs to a bowl along with a heaping spoonful of mayo. Add a generous sprinkle of each of the spices you are going to be using.
- Alternatively, make a spice mix by first combining any spices you’re looking to finish off in a bowl. Then add a few spoonfuls to the chicken and reserve the rest.
Massage the chicken until the mayo & spice evenly coats each piece.
Step 2: Sear the chicken & air fry or roast the frozen fries
To pan or griddle set on high heat, press the chicken thighs flat onto the hot cooking surface.
- Allow the chicken to on one side until browning develops.
Meanwhile, pop a serving of frozen fries into the air fryer according to package directions, or into a preheated 450°F/230°C oven to until warmed through and crispy.
- Use a small handful of fries per pita wrap, but the amount is up to you.
Step 3: Flip the chicken; make the salad
When the chicken pieces have developed color and light , flip them and continue on their second side.
Meanwhile, prep the vegetables & combine them in a bowl. Toss with a sprinkle of the sumac, za’atar, and salt, along with a drizzle of olive oil and lemon juice.
- Taste and adjust with more seasonings, salt, lemon, or oil. Set aside.
Step 4: Make the white sauce & finish the chicken
Mix the mayo, yogurt, lemon juice, za’atar, & black pepper until combined. Taste and adjust as needed, optionally thinning the texture with extra lemon juice or water.
When the chicken thighs are nicely on each side and have reached an internal temp of 180°F/83°C, remove them from the heat.
Step 5: Warm the pitas & assemble the wraps
Warm the pitas in the microwave to soften (check every 15 seconds). Slice the chicken into thin strips.
To assemble a wrap, spread a spoonful of muhammara as a base. Layer on a handful of fries, sliced chicken, salad, and then top with a drizzle of white sauce.
Optionally wrap in foil to help contain the sandwich. Repeat with remaining servings.
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