Print

Chicken Shawarma Wraps

Chicken Shawarma Wraps
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs, sliced into strips
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 4 large pita breads or flatbreads
  • 1 cup hummus or tzatziki sauce
  • 2 medium tomatoes, sliced
  • 1 cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • Fresh parsley for garnish

Instructions

  1. Step 1: Marinate the Chicken
    In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cloves, cayenne, salt, and pepper. Add the chicken strips and toss until every piece is thoroughly coated. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for the best flavor.
  2. Step 2: Prepare the Vegetables
    While the chicken is marinating, slice your tomatoes, cucumbers, and red onions. Chop the fresh parsley and set aside. Preparing your toppings early ensures that you can assemble the wraps as soon as the chicken is hot and ready.
  3. Step 3: Cook the Chicken
    Heat a large skillet or cast-iron pan over medium-high heat. Add a small drizzle of oil if needed. Add the chicken strips in a single layer, working in batches if necessary to avoid crowding the pan. Cook for about 6 to 8 minutes, turning occasionally, until the chicken is golden brown, slightly charred on the edges, and cooked through.
  4. Step 4: Warm the Bread
    Briefly warm your pita breads or flatbreads in a dry pan or in the microwave for a few seconds. This makes them more pliable and enhances the overall texture of the wrap.
  5. Step 5: Assemble the Wraps
    Spread a generous spoonful of hummus or tzatziki down the center of each warm pita. Add a portion of the cooked chicken, then top with sliced tomatoes, cucumbers, and red onions. Sprinkle with fresh parsley.
  6. Step 6: Roll and Serve
    Fold the sides of the pita over the filling to create a wrap. You can wrap the bottom in foil or parchment paper to keep it secure. Serve immediately while warm.

Find it online: https://www.diannemeals.com/dinner/chicken-shawarma-wraps/