Chicken Shawarma Wrap
A tantalizing wrap filled with marinated chicken, fresh vegetables, and zesty sauces that transports you straight to the Middle East with every savory bite.
Ingredients
For the Chicken Marinade
- 2 lb boneless chicken breast or thighs, cut into thin slices providing a tender and juicy base.
- 1 tbsp fresh garlic, finely minced adding a robust flavor.
- 1 tbsp olive oil for richness and a touch of healthy fat.
- 1 tbsp smoked paprika powder infusing warmth and depth.
- 1 tsp garlic powder enhancing the overall taste experience.
- 1 tsp black pepper powder giving a subtle kick.
- 1/2 tsp cumin powder imparting a warm earthiness.
- 1/2 tsp coriander powder adding a hint of citrus and spice.
- 1 tsp red chili powder providing a lively heat.
- 1/2 tsp turmeric powder introducing color and aroma.
- Salt to taste salt enhancing all the flavors.
- 1 tbsp fresh lemon juice brightening the dish.
- 3 tbsp clarified butter or oil for cooking helping to create a crispy exterior on the chicken.
For the Vegetables and Sauce
- 1 large red onion, thinly sliced and washed offering a mild crunch.
- 1 tbsp fresh parsley, chopped for a burst of freshness.
- 1 tbsp sumac delivering a unique tanginess.
- 1 tsp lemon juice reintroducing acidity.
- Salt to taste salt ensuring balanced flavors.
- 1/3 cup mayonnaise for a creamy glue to hold it all together.
- 1/3 cup sour cream adding tang and creaminess.
- 3 to 4 tbsp buttermilk (adjust for consistency) creating a smooth sauce.
- 2 tbsp ketchup giving a hint of sweetness.
- 2 tbsp hot sauce if desired, for an extra kick.
- 1 tsp freshly chopped parsley for garnishing.
- 1 tsp lemon juice enhancing freshness.
- 1 tbsp garlic powder for additional flavor.
- 1 tbsp smoked paprika powder deepening the stack of flavors.
- Salt to taste salt rounding out all the ingredients.
- 1/2 tsp black pepper for seasoning.
- 6 pieces tortilla wraps the essential vessel for your filling.
- 1/2 cup cucumber, chopped offering crunch.
- 1/2 cup tomatoes, chopped providing freshness.
- Spiced French fries to taste spiced French fries for a fun and indulgent twist.
- 1/2 cup pickled cucumbers adding zing and tang.
Instructions
Preparation
- In a mixing bowl, add the sliced chicken and season with salt, black pepper, garlic powder, smoked paprika, turmeric, cumin, coriander, and red chili powder. Mix everything well, ensuring the chicken is evenly coated with the flavorful spices.
- Next, add the mayonnaise, minced garlic, olive oil, and lemon juice to the marinated chicken. Stir everything together until the chicken is thoroughly mixed and coated. Cover the bowl and let it marinate for at least 1 hour in the fridge, allowing the flavors to meld beautifully.
- In a separate bowl, combine the mayonnaise, sour cream, buttermilk, salt, pepper, paprika powder, garlic powder, hot sauce, lemon juice, ketchup, and chopped parsley. Whisk until the mixture is smooth and creamy. Adjust the consistency with more buttermilk if desired. Set this delicious sauce aside.
- In another bowl, mix together the sliced red onion, chopped parsley, sumac, lemon juice, and salt. Toss everything together gently and set it aside for the flavors to develop.
Cooking
- Heat the clarified butter or oil in a pan over medium heat. Once the oil is hot, add the marinated chicken in batches, ensuring not to overcrowd the pan for optimal crisping. Cook for about 8 to 10 minutes, tossing occasionally, until the chicken is fully cooked and charred at the edges.
Assembly
- Warm each tortilla wrap briefly in another pan or microwave. Spread a generous layer of the garlic sauce down the center of each wrap. Then layer in the sumac onions, cooked chicken, chopped tomatoes, chopped cucumber, pickled cucumbers, and a handful of spiced French fries. Drizzle with more garlic sauce on top for an extra burst of flavor.
- Fold in the sides of the wrap and roll it up tightly, ensuring all the fillings stay in place. Serve your Chicken Shawarma Wrap immediately while warm for the best flavor and texture.
Notes
For a healthier twist, use whole wheat tortillas, Greek yogurt instead of mayonnaise, or add more veggies like spinach or bell peppers. When making leftovers, store wraps in an airtight container for up to three days and reheat chicken separately for best results.