Crispy Chicken Shawarma Wraps

Ingredients

• 1.5 lb Skinless chicken thighs (Sliced into strips)
• 1 tbsp Paprika (For the chicken seasoning)
• 1 tbsp Ground cumin (For the chicken seasoning)
• 1 tbsp Onion powder (For the chicken seasoning)
• 2 tsp Ground coriander (For the chicken seasoning)
• 1 tsp Ground allspice (For the chicken seasoning)
• 2 tsp Ground turmeric (For the chicken seasoning)
• 2 tsp Black pepper (For the chicken seasoning)
• 1 tsp Salt (For the chicken seasoning)
• 3 tbsp Olive oil (For the chicken marinade)
• 8 Garlic (Minced; for the chicken)
• 2 tbsp Tomato paste (For the chicken marinade)
• 0.333 cup Greek yogurt (For the chicken marinade)
• 0.5 Lemon juice (Juiced; for the chicken marinade)
• 1 Red onion (Thinly sliced)
• 2 tbsp Olive oil (For the onions)
• 0.5 Lemon juice (Juiced; for the onions)
• 0.25 cup Fresh parsley (Finely chopped)
• 1 tsp Salt (For the onions)
• 1 tsp Black pepper (For the onions)
• 2 tsp Sumac (For the onions)
• 0.5 cup Greek yogurt (For the garlic sauce)
• 0.5 cup Mayonnaise (For the garlic sauce)
• 3 Garlic (Minced; for the garlic sauce)
• 0.25 Lemon juice (Juiced; for the garlic sauce)
• 6 tbsp Olive oil (The source lists 1/4 cup plus 2 tbsp; for the red sauce glaze)
• 2 tbsp Tomato paste (For the red sauce glaze)
• 1 tbsp Pomegranate molasses (Optional; for the red sauce glaze)
• 1 tsp Paprika (For the red sauce glaze)
• 3 Roma tomatoes (Diced)
• Pitas (Enough for the desired number of wraps)
• Frozen French fries (Prepare however you like)
• Butter (For melting in the pan when crisping the wraps)

Steps

1. 1

   In a bowl, combine the sliced chicken thighs with the paprika, cumin, onion powder, coriander, allspice, turmeric, black pepper, salt, olive oil, minced garlic, tomato paste, Greek yogurt, and lemon juice. Mix thoroughly. Marinate for as long as convenient, up to overnight.

2. 2

   Heat a large pan over medium-high heat and add a layer of olive oil. Once the oil is hot, add the marinated chicken in an even layer.

3. 3

   Cook the chicken undisturbed for 3 minutes, then stir often and cook for another 6–7 minutes, until golden and cooked through.

4. 4

   In a bowl, combine the thinly sliced red onion, olive oil, lemon juice, chopped parsley, salt, black pepper, and sumac. Toss well and set aside.

5. 5

   In a separate bowl, mix the Greek yogurt, mayonnaise, minced garlic, and lemon juice. Set the garlic sauce aside in the refrigerator.

6. 6

   In a bowl, whisk together the olive oil, tomato paste, pomegranate molasses if using, and paprika to make the red sauce glaze.

7. 7

   Prepare the frozen French fries however you like, as directed by the package or your preferred method.

8. 8

   To assemble each wrap, spread a generous layer of garlic sauce over a pita. Add chicken, French fries, diced tomatoes, and the prepared onions. Wrap tightly.

9. 9

   Melt butter in a pan over low heat. Place the wraps seam-side down and brush the tops with the red sauce glaze.

10. 10

    Cook the wraps until crispy and golden. Flip them, brush the other side with the red sauce, and continue cooking until crisp and golden. Repeat as needed for the remaining wraps.

11. 11

    Top the crispy wraps with more garlic sauce and serve.

Notes

The source does not specify the number or size of pitas, the amount of French fries, the amount of butter, or an exact marinating duration beyond up to overnight. The chicken should be fully cooked through before assembly.

Nutrition per serving

• main
• Middle Eastern
• shawarma
• wraps
• crispy
• chicken
• pan-fried
• street food