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Crispy Chicken Shawarma Wrap
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Crispy Chicken Shawarma Wrap

2 h 45 minServes 6Nutri-Score C€€
from @iramsfoodstory358 imports1 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless chicken thighs (cut into pieces)Meat900 g
  • salt (to taste)Spices1 piece
  • black pepper (ground)Spices2 g
  • red chili powderSpices1 g
  • smoked paprika powderSpices7 g
  • garlic powderSpices8 g
  • cumin powderSpices2 g
  • coriander powderSpices1 g
  • turmeric powderSpices1 g
  • onion powderSpices2 g
  • lemon juice (freshly squeezed)Produce15 ml
  • whole milk Greek yogurtDairy30 g
  • red pepper pastePantry5 g
  • tomato pastePantry15 g
  • oil (for marinating)Pantry30 ml
  • oil (for cooking the chicken)Pantry60 ml
  • mayonnaisePantry120 g
  • sour creamDairy45 g
  • lemon juice (for the garlic sauce)Produce15 ml
  • fresh garlic (minced)Produce2 pieces
  • salt (to taste, for the garlic sauce)Spices1 piece
  • olive oilPantry15 ml
  • oil (for the glaze)Pantry120 ml
  • red pepper paste (or tomato paste, for the glaze)Pantry15 g
  • sumac (for the glaze)Spices6 g
  • salt (pinch, for the glaze)Spices1 piece
  • pomegranate molassesPantry30 ml
  • red onion (thinly sliced)Produce1 piece
  • lemon juice (squeeze, for the onions)Produce10 ml
  • sumac (for the onions)Spices2 g
  • parsley (freshly chopped)Produce4 g
  • salt (to taste, for the onions)Spices1 piece
  • oil (for the onions)Pantry15 ml
  • thin pita breadBakery6 pieces
  • tomato (seeded and diced)Produce180 g
  • French fries (cooked)Fresh300 g

per serving

Nutrition

740kcal

Carbs
43 g
Proteins
29 g
Fat
50 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×4
  • Whisk
  • Frying pan
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 2

  3. Make the shawarma glaze

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

  4. Make the sumac onions

    • Combine the sliced onion, lemon juice, sumac, parsley, salt and oil.
    • Toss well and set aside.
    Step 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.
    Step 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.
    Step 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.
    Step 7
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