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Crispy Chicken Shawarma Wrap
Plat

Crispy Chicken Shawarma Wrap

2 h 45Pour 6Nutri-Score C€€
par @iramsfoodstory363 imports1 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • boneless chicken thighs (cut into pieces)Viandes900 g
  • salt (to taste)Épices1 morceau
  • black pepper (ground)Épices2 g
  • red chili powderÉpices1 g
  • smoked paprika powderÉpices7 g
  • garlic powderÉpices8 g
  • cumin powderÉpices2 g
  • coriander powderÉpices1 g
  • turmeric powderÉpices1 g
  • onion powderÉpices2 g
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • whole milk Greek yogurtProduits laitiers30 g
  • red pepper pasteÉpicerie5 g
  • tomato pasteÉpicerie15 g
  • oil (for marinating)Épicerie30 ml
  • oil (for cooking the chicken)Épicerie60 ml
  • mayonnaiseÉpicerie120 g
  • sour creamProduits laitiers45 g
  • lemon juice (for the garlic sauce)Fruits et légumes15 ml
  • fresh garlic (minced)Fruits et légumes2 morceaux
  • salt (to taste, for the garlic sauce)Épices1 morceau
  • olive oilÉpicerie15 ml
  • oil (for the glaze)Épicerie120 ml
  • red pepper paste (or tomato paste, for the glaze)Épicerie15 g
  • sumac (for the glaze)Épices6 g
  • salt (pinch, for the glaze)Épices1 morceau
  • pomegranate molassesÉpicerie30 ml
  • red onion (thinly sliced)Fruits et légumes1 morceau
  • lemon juice (squeeze, for the onions)Fruits et légumes10 ml
  • sumac (for the onions)Épices2 g
  • parsley (freshly chopped)Fruits et légumes4 g
  • salt (to taste, for the onions)Épices1 morceau
  • oil (for the onions)Épicerie15 ml
  • thin pita breadBoulangerie6 morceaux
  • tomato (seeded and diced)Fruits et légumes180 g
  • French fries (cooked)Produits frais300 g

par portion

Nutrition

740kcal

Glucides
43 g
Protéines
29 g
Lipides
50 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×4
  • Fouet
  • Poêle
  • Pince de cuisine

pas à pas

Préparation

  1. Marinate the chicken

    • In a bowl, combine the chicken with the salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, turmeric and onion powder.
    • Add the lemon juice, Greek yogurt, red pepper paste, tomato paste and oil, then mix until the chicken is fully coated.
    • Cover and marinate for at least 2 hours, or overnight.
    Étape 1

  2. Make the garlic sauce

    • Whisk together the mayonnaise, sour cream, lemon juice, garlic, olive oil and salt until smooth.
    • Refrigerate until ready to use.
    Étape 2

  3. Make the shawarma glaze

    • Mix the oil, red pepper paste, sumac, salt and pomegranate molasses in a small bowl.
    • Set aside.
    Étape 3

  4. Make the sumac onions

    • Combine the sliced onion, lemon juice, sumac, parsley, salt and oil.
    • Toss well and set aside.
    Étape 4

  5. Cook the chicken

    • Heat oil in a skillet over medium-high heat.
    • Add the marinated chicken and cook in batches until fully cooked and slightly charred.
    Étape 5

  6. Assemble the wraps

    • Spread garlic sauce on a pita, then add the chicken, fries, sumac onions and diced tomatoes.
    • Roll the pita tightly into a wrap.
    Étape 6

  7. Toast and glaze the wraps

    • Toast the wrap in a skillet on each side.
    • Coat the wrap with the shawarma glaze and cook until golden and crispy.
    • Serve warm.
    Étape 7
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