Garlic Chicken Shawarma Wrap (Printable Version)
Marinated spiced chicken with fresh veggies and creamy garlic sauce in warm flatbread
# What You Need:
→ Chicken Marinade
01 - 1.1 lb boneless chicken thighs, cut into strips
02 - 3 tbsp plain yogurt
03 - 3 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - ½ tsp turmeric
09 - ⅛ tsp ground cinnamon
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Juice of 1 lemon
→ Garlic Sauce
13 - ½ cup mayonnaise
14 - 2 tbsp Greek yogurt
15 - 3 cloves garlic, minced
16 - 1 tbsp lemon juice
17 - ½ tsp salt
→ Wrap Assembly
18 - 4 large flatbreads or pita breads
19 - 1 large tomato, thinly sliced
20 - 1 small red onion, thinly sliced
21 - 1 cucumber, cut into thin strips
22 - 1 cup shredded lettuce
23 - ¼ cup fresh parsley, chopped
# How to Make It:
01 - In a large mixing bowl, combine the plain yogurt, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and lemon juice. Whisk until a smooth, uniform paste forms.
02 - Add the chicken thigh strips to the marinade and toss thoroughly to coat every piece evenly. Cover and refrigerate for at least 20 minutes, or up to overnight for deeper flavor penetration.
03 - Heat a large skillet or grill pan over medium-high heat. Arrange the marinated chicken strips in a single layer and cook for 6 to 8 minutes per side until fully cooked through, golden, and lightly charred at the edges. Remove from heat and set aside.
04 - In a small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt until smooth and creamy. Taste and adjust seasoning as needed.
05 - Warm each flatbread or pita in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
06 - Spread a generous layer of garlic sauce across each warmed flatbread. Layer with the cooked chicken strips, sliced tomato, red onion, cucumber strips, shredded lettuce, and chopped parsley.
07 - Fold in the sides of each flatbread and roll tightly into a secure wrap. Slice diagonally in half if desired and serve immediately while warm.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken ridiculously tender and the charred edges give you that street food flavor without needing a rotisserie spit.
- That garlic sauce alone is worth making the entire recipe and you will want to put it on everything from sandwiches to roasted vegetables.
- It looks impressive but comes together in under an hour which makes it perfect for weeknight dinners that feel like a treat.
02 -
- Do not rush the marinade time because twenty minutes is the absolute minimum and anything less means the chicken will taste flat.
- Overcrowding the pan is the fastest way to steam your chicken instead of charring it so cook in two batches if needed.
- The garlic sauce tastes even better if you make it an hour ahead and let the flavors meld in the refrigerator.
03 -
- Let the chicken rest for three minutes after cooking before slicing so the juices redistribute instead of running out onto your cutting board.
- Double the garlic sauce recipe because you will run out and wish you had more.