Crispy Garlic Cheese Shawarma Wraps

Ingredients

• 2 lb Boneless chicken breast and thighs (Mixed; cut into small pieces)
• Salt (To taste, for chicken)
• 1 tsp Black pepper (For chicken)
• 1 tbsp Garlic powder (For chicken)
• 1 tsp Onion powder (For chicken)
• 1 tbsp Paprika powder (For chicken)
• 1 tsp Sumac powder (For chicken)
• 1 tsp Cumin powder (For chicken)
• 1.5 tsp Red pepper flakes (Source gives a range of 1–2 tsp; midpoint used)
• 2 tbsp Whole-milk yogurt (For chicken marinade)
• 1 tbsp Extra-virgin olive oil (For chicken marinade)
• 1 tbsp Lemon juice (For chicken marinade)
• 1 cup Shredded mozzarella cheese (For topping the chicken)
• 1 tsp Parsley (For sprinkling over chicken)
• Cooking oil (A little, for cooking chicken)
• 1 Red onion (Thinly diced, for salad)
• 0.5 cup Tomato (Diced, for salad)
• 1 tbsp Parsley (Finely chopped, for salad)
• Salt (To taste, for salad)
• 0.5 tsp Black pepper (For salad)
• 0.5 tsp Sumac (For salad)
• 1 tbsp Lemon juice (For salad)
• 1 tbsp Extra-virgin olive oil (For salad)
• 0.5 cup Mayonnaise (For creamy garlic sauce)
• 0.25 cup Sour cream (For creamy garlic sauce)
• 2 Fresh garlic (Cloves, for sauce)
• 1 tbsp Lemon juice (For sauce)
• Salt (To taste, for sauce)
• 0.5 tsp Black pepper (For sauce)
• 0.5 tsp Honey (For sauce)
• 1 tbsp Paprika powder (For sauce)
• 1 tsp Garlic powder (For sauce)
• 6.5 Thin pita wraps (Source gives 6–7 wraps; use 6 or 7 as needed)
• Cooking oil (Lightly oil skillet for toasting wraps)

Steps

1. 1

   Cut the chicken breast and thigh mixture into small pieces, as specified. Gather and measure the chicken-seasoning and marinade ingredients.

2. 2

   In a bowl, combine the chicken with salt to taste, black pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil, and lemon juice. Mix until the chicken is evenly coated.

3. 3

   Marinate the chicken for at least 30 minutes. For a longer marination, cover and refrigerate it for a few hours.

4. 4

   Make the salad: combine the diced red onion, diced tomato, and chopped parsley in a bowl.

5. 5

   Season the salad with salt, black pepper, and sumac. Add the lemon juice and olive oil, then toss to coat.

6. 6

   Make the creamy garlic sauce: put the mayonnaise, sour cream, garlic, lemon juice, salt, black pepper, honey, paprika, and garlic powder in a blender.

7. 7

   Blend the sauce until smooth.

8. 8

   Heat a little cooking oil in a large skillet over medium-high heat.

9. 9

   Cook the chicken in batches without crowding the skillet, until golden brown, crisp around the edges, and cooked through.

10. 10

    Return all the cooked chicken to the pan. Add the shredded mozzarella over the top, cover the pan, and cook for 1–2 minutes until the cheese melts.

11. 11

    Toss the chicken and melted cheese gently together, then sprinkle with the parsley.

12. 12

    Warm the pita wraps. Spread each with garlic sauce, then add cheesy chicken and salad.

13. 13

    Fold each pita tightly around the filling. Lightly oil a skillet and heat it over medium heat; place each wrap seam-side down.

14. 14

    Toast the wraps on both sides until golden and crisp, with the cheese melty.

15. 15

    Cut the wraps in half and serve with extra garlic sauce.

Notes

The source gives chicken marination as at least 30 minutes or a few hours refrigerated, but does not specify exact cooking times for the chicken or wraps. “A little oil” and salt to taste are unquantified. The listed wrap amount is 6–7.

Nutrition per serving

• main
• Middle Eastern-inspired
• chicken
• wrap
• crispy
• skillet-cooked
• spicy
• high-protein