Name: Crispy Chicken Shawarma Wrap Recipe
Prep time: 15 min
Cook time: PT-493778H53M8S
Total time: PT-493778H53M8S
Cuisine: Middle Eastern
Ingredients: 2 pounds chicken thighs, sliced into strips; 4 tablespoons whole milk yogurt; 2 tablespoons oil; 2 tablespoons lemon juice; 2 tablespoons hot pepper or tomato paste; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons paprika (smoked or regular); 1 teaspoon ground allspice; 1 teaspoon salt, adjust to taste; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper, adjust to taste or omit if sensitive to spice; 1/2 teaspoon ground cardamom, optional; 1/2 teaspoon ground cloves, optional; 1/2 teaspoon ground cinnamon, optional; 2 to 3 tablespoons unsalted butter, melted (may substitute butter with oil); 5 to 6 tablespoons oil, plus more if needed; 2 teaspoons hot pepper or tomato paste; 1 to 1 1/2 teaspoons paprika (smoked or regular), adjust to liking; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper, adjust to taste or omit if sensitive to spice; Big pinch of salt; 4 Lebanese pita bread; Garlic spread, like Toom; Sliced pickles; Pomegranate molasses, optional

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Introduction

Crispy Chicken Shawarma Wraps bring the vibrant flavors of the Middle East right to your kitchen. Tender marinated chicken, spiced to perfection and toasted in garlic-spread pita, creates a deliciously satisfying meal. Easy to make and perfect for lunch or dinner, these wraps will quickly become a family favorite.

A close-up of a wrapped sandwich held by a woman's hand, showing two layers of thick, grilled meat with a charred, dark brown crust. Inside the sandwich, there is one green pickle slice standing upright in the center. The wrap is a toasted, slightly burnt flatbread with blackened spots and a rough texture, folded tightly around the filling. Behind the sandwich, more fries are visible on a white plate resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken thighs, sliced into strips
4 tablespoons whole milk yogurt
2 tablespoons oil
2 tablespoons lemon juice
2 tablespoons hot pepper or tomato paste
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika (smoked or regular)
1 teaspoon ground allspice
1 teaspoon salt, adjust to taste
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper, adjust or omit if sensitive to spice
1/2 teaspoon ground cardamom, optional
1/2 teaspoon ground cloves, optional
1/2 teaspoon ground cinnamon, optional
2 to 3 tablespoons unsalted butter, melted (or oil)
5 to 6 tablespoons oil, plus more if needed (for oil coating)
2 teaspoons hot pepper or tomato paste (for oil coating)
1 to 1 1/2 teaspoons paprika, adjust to liking (for oil coating)
1/2 teaspoon garlic powder (for oil coating)
1/4 teaspoon cayenne pepper, adjust or omit if sensitive (for oil coating)
Big pinch of salt (for oil coating)
4 Lebanese pita breads
Garlic spread, like Toom
Sliced pickles
Pomegranate molasses, optional

Instructions

Step 1: In a large mixing bowl, combine chicken strips with yogurt, lemon juice, oil, hot pepper or tomato paste, and all the seasonings. Mix well, cover, and refrigerate for 1 to 2 hours or overnight. Before cooking, let the chicken come to room temperature, about 30 minutes.
Step 2: Preheat the oven to 425°F (220°C). Coat a large baking sheet or pan generously with melted butter or oil. Spread the marinated chicken evenly on the pan and bake for 15 minutes.
Step 3: Remove the pan, turn the chicken strips with tongs or a spatula. If the chicken looks dry before fully cooked, add 1/4 to 1/2 cup water and mix. Return to the oven and bake for another 10 to 15 minutes until cooked through. For a charred finish, switch the oven to broil and broil the chicken for 3 to 5 minutes until toasted to your liking. Set aside.
Step 4: While the chicken cooks, prepare the oil coating by whisking together oil, hot pepper or tomato paste, paprika, cayenne, garlic powder, and salt in a small bowl. Set this aside.
Step 5: Preheat a large nonstick pan over medium heat for 6 to 8 minutes. Split each pita into two overlapping pieces. Spread 2 to 3 tablespoons of garlic spread onto the center of the pita layers.
Step 6: Add a layer of the cooked chicken shawarma over the garlic spread and top with sliced pickles. Fold the edges of the pita in toward the center to form a wrap.
Step 7: Place the wrap seam-side down in the hot pan. Quickly brush the top and sides with the prepared oil mixture. Toast each side for 30 to 60 seconds or until crisp and golden, reapplying oil to the seam to fully seal it. Transfer to a paper towel-lined plate to drain excess oil.
Step 8: Repeat the assembly and toasting process for the remaining wraps. Serve warm with extra garlic spread, pickles, and a drizzle of pomegranate molasses if desired. Enjoy with fries for a complete meal!

Tips & Variations

Marinate the chicken overnight for deeper flavor and tender texture.
Adjust cayenne and hot pepper paste quantities based on your spice tolerance.
Use smoked paprika for a richer, smokier flavor.
Try adding fresh herbs like parsley or mint inside the wrap for added freshness.
To make it vegetarian, substitute chicken for grilled or roasted vegetables.

Storage

Store leftover chicken and wraps separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or a skillet to retain crispness. To crisp the wraps again, toast them lightly in a pan or oven before serving.

How to Serve

A close-up view of a grilled wrap held by a woman's hand, showing a toasted, lightly charred flatbread with dark specks, folded tightly to hold grilled chunks of well-seasoned brown meat and green pickles inside. The wrap is partly wrapped in light brown paper. In the background, on a white plate, there is a pile of thin light golden fries and another similar wrap. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs for shawarma?

Yes, but chicken thighs are preferred for their juiciness and flavor. If using breasts, be careful not to overcook as they can dry out more easily.

What can I use if I don’t have Lebanese pita bread?

You can substitute with regular pita, flatbreads, or even large tortillas. The key is to have a soft and foldable bread that crisps nicely when toasted.