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Crispy Chicken Shawarma Wraps
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Crispy Chicken Shawarma Wraps

1 h 15 minServes 4Nutri-Score C€€
from @moribyan91 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, thinly sliced)Meat800 g
  • olive oil (for the marinade)Pantry60 ml
  • tomato paste (for the marinade)Pantry40 g
  • hot sauce (for the marinade)Pantry30 ml
  • lemon juice (freshly squeezed)Produce30 ml
  • yogurt (plain)Dairy100 g
  • garlic (cloves, minced)Produce4 pieces
  • shawarma spices (cumin, coriander, paprika, cinnamon)Spices12 g
  • salt (to taste)Spices6 g
  • butter (for the red sauce)Dairy40 g
  • tomato paste (for the red sauce)Pantry30 g
  • hot sauce (for the red sauce)Pantry20 ml
  • shawarma spices (for the red sauce)Spices5 g
  • garlic (cloves, peeled, for the garlic sauce)Produce10 pieces
  • salt (for the garlic sauce)Spices4 g
  • neutral oil (for the garlic sauce)Pantry150 ml
  • lemon juice (for the garlic sauce)Produce40 ml
  • mayonnaisePantry60 g
  • sour creamDairy60 g
  • flatbread (large wraps)Bakery4 pieces
  • pickles (sliced)Pantry100 g
  • fries (cooked, crispy)Fresh200 g
  • pomegranate molassesPantry20 ml
  • hot sauce (for serving, optional)Pantry15 ml

per serving

Nutrition

813kcal

Carbs
44 g
Proteins
41 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Blender
  • Frying pan
  • Pastry brush

step by step

Method

  1. Marinate the chicken

    • Thinly slice the chicken thighs and place them in a bowl.
    • Add the olive oil, tomato paste, hot sauce, lemon juice, yogurt, garlic and spices, then mix well to coat.
    • Set aside to marinate.
    Step 1

  2. Make the red sauce

    • Melt the butter in a small pan.
    • Stir in the tomato paste, hot sauce and spices until combined.
    Step 2

  3. Make the garlic sauce

    • Blend the peeled garlic with the salt.
    • Slowly stream in the oil, alternating with the lemon juice, until thick and emulsified.
    • Mix in the mayonnaise and sour cream to soften the flavor.
    Step 3

  4. Sear the chicken

    • Heat a pan with a little oil until very hot.
    • Cook the chicken in batches, searing on all sides until golden and cooked through.
    Step 4

  5. Assemble the wraps

    • Spread the garlic sauce over each flatbread.
    • Top with the chicken, pickles, fries, pomegranate molasses and a little hot sauce.
    • Roll the wraps up tightly.
    Step 5

  6. Toast the wraps

    • Heat a pan or griddle over medium heat.
    • Brush the wraps with the red sauce and toast them on all sides until crispy and golden.
    Step 6
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