Description
Chicken Shawarma Wraps
Ingredients
For the Chicken:
1 lb chicken breast or thighs, cut into strips
2 tbsp olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
For the Wraps:
4 pita breads or flatbreads
2 cups shredded lettuce
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley
For the Sauce:
1/2 cup Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
1 garlic clove, minced
Salt and pepper to taste
Directions
Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cayenne (if using), salt, and pepper. Add chicken strips and toss to coat. Marinate for 30 minutes (or up to 4 hours).
Cook the Chicken: Heat a skillet over medium-high heat. Add marinated chicken and cook for 4-5 minutes per side until golden and fully cooked.
Make the Sauce: In a small bowl, whisk together Greek yogurt, tahini, lemon juice, garlic, salt, and pepper until smooth.
Assemble the Wraps: Warm the pita bread, then layer with lettuce, cooked chicken, cherry tomatoes, red onion, and parsley. Drizzle with the yogurt-tahini sauce.
Serve: Fold or roll the wrap and enjoy immediately!
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate Time: 30 minutes (optional)
Total Time: 50 minutes
Servings: 4
Calories: ~320 kcal per wrap
#ChickenShawarma #MediterraneanFlavors #HealthyWraps #QuickMeals #EasyDinner #FreshAndFlavorful
Step-by-Step Guide
1. Prepare the Marinade: In a medium bowl, thoroughly combine the olive oil, lemon juice, minced garlic, and all dried spices (cumin, paprika, turmeric, coriander, cayenne, salt, and pepper).
2. Marinate the Chicken: Add the chicken strips to the bowl and toss until every piece is evenly coated. Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours.
3. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, cooking for 4-5 minutes per side without overcrowding. Cook until the chicken is golden brown and reaches an internal temperature of 165°F.
4. Prepare the Sauce & Toppings: While the chicken cooks, whisk all sauce ingredients in a small bowl until smooth. Prepare your fresh vegetables: shred lettuce, halve tomatoes, slice onion, and chop parsley.
5. Warm the Bread: Briefly warm the pita or flatbreads in a dry skillet, oven, or microwave for 20-30 seconds to make them pliable.
6. Assemble the Wraps: On each warmed bread, spread a spoonful of sauce. Add a bed of lettuce, then the hot chicken, tomatoes, red onion, and parsley. Drizzle with more sauce.
7. Fold and Serve: To fold, bring the bottom of the pita up over the filling, then fold in the sides and roll tightly. Secure with parchment paper or foil if desired.
Serving Suggestions
Serve your Chicken Shawarma Wraps immediately for the best texture. For a complete meal, pair them with:
- A side of crispy baked fries or roasted potatoes.
- A fresh Mediterranean salad like tabbouleh or a simple cucumber-tomato salad.
- Pickled vegetables such as turnips or cucumbers for a tangy crunch.
- Extra sauce on the side for dipping.
How-to Summary
To make Chicken Shawarma Wraps, marinate chicken strips in a blend of olive oil, lemon, garlic, and Mediterranean spices. Cook the chicken in a hot skillet until golden. Assemble in warmed pita bread with fresh lettuce, tomato, onion, parsley, and a creamy yogurt-tahini sauce. Roll tightly and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breast? Yes, boneless, skinless chicken thighs are an excellent choice. They are more forgiving and often result in juicier, more flavorful shawarma.
How can I make this dairy-free? For the sauce, substitute Greek yogurt with a plain, unsweetened dairy-free yogurt alternative. Ensure the tahini you use is certified dairy-free.
Can I cook the chicken in the oven? Absolutely. Spread the marinated chicken on a parchment-lined baking sheet and broil on high for 6-8 minutes per side, or bake at 425°F for 15-20 minutes, flipping halfway.
How should I store leftovers? Store components separately for best results. Keep cooked chicken, sauce, and chopped veggies in airtight containers in the fridge for up to 3 days. Assemble just before eating.
What can I use if I don’t have tahini? While tahini is traditional, you can substitute it in the sauce with a bit more lemon juice and a teaspoon of sesame oil for a hint of that nutty flavor.
Common Mistakes to Avoid
- Skipping the Marinating Time: Even a short 30-minute marinate is crucial for flavor penetration. Don’t skip it.
- Overcrowding the Pan: Cooking too much chicken at once steams it instead of searing it. Cook in batches if needed.
- Using Cold Pita Bread: Cold pita tears easily. Always warm it briefly to make it soft and pliable for wrapping.
- Overfilling the Wrap: Too much filling makes it impossible to roll neatly. Use a moderate amount for a tight, secure wrap.
Conclusion
Making restaurant-quality Chicken Shawarma Wraps at home is surprisingly simple and deeply rewarding. With a vibrant spice marinade, fresh toppings, and a creamy sauce, this recipe delivers an explosion of Mediterranean flavors in a convenient, handheld meal. By following this guide and avoiding common pitfalls, you can create a quick, healthy, and utterly delicious dinner that’s sure to become a regular in your meal rotation. Enjoy the process and the fantastic results!