Chicken Shawarma Wrap with Sumac Onion Slaw and Shawarma Sauce

Ingredients

• 2 lb boneless chicken thighs (Cut into thin slices)
• salt (To taste, for the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tsp smoked paprika powder (For the chicken)
• 1 tbsp garlic powder (For the chicken)
• 1 tsp turmeric powder (For the chicken)
• 1 tsp allspice (For the chicken)
• 1 tsp cumin powder (For the chicken)
• 1 tsp red chili powder (For the chicken)
• 2 tbsp lemon juice (For the chicken)
• 4 cloves fresh garlic (Crushed into a paste; for the chicken)
• 2 tbsp olive oil (For the chicken marinade)
• 3 tbsp ghee or oil (For cooking the chicken)
• 1 red onion (Finely chopped)
• 1 cup red cabbage (Finely chopped)
• 0.5 cup pickled cucumber
• 2 Serrano peppers (Seeded and thinly sliced; optional if you prefer less spicy food)
• 1 tbsp fresh parsley (Chopped)
• salt (To taste, for the slaw)
• 1 tbsp sumac (For the slaw)
• 1 tsp black pepper (For the slaw)
• 1 tbsp lemon juice (For the slaw)
• 1 cup mayonnaise (For the shawarma sauce)
• 0.5 cup sour cream (For the shawarma sauce)
• 0.333 cup buttermilk (For the shawarma sauce)
• salt (To taste, for the sauce)
• 1 tsp black pepper (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• 1 tsp smoked paprika powder (For the sauce)
• 2 cloves fresh garlic (Finely minced; for the sauce)
• 1 tbsp lemon juice (For the sauce)
• 4 lavash bread (For assembling the wraps)
• 1 cup lettuce (Chopped)
• 2 tomatoes (Sliced)
• oil (For lightly brushing the assembled wraps before warming)

Steps

1. 1

   Place the thinly sliced chicken thighs in a bowl. Season with salt, black pepper, garlic powder, allspice, cumin, smoked paprika, turmeric, and red chili powder.

2. 2

   Add the lemon juice and crushed fresh garlic to the chicken. Drizzle in the olive oil and mix thoroughly so the chicken is evenly coated.

3. 3

   Marinate the chicken for at least 30 minutes.

4. 4

   Heat a skillet over medium heat and add the ghee or cooking oil.

5. 5

   Add the marinated chicken to the skillet and cook for 12–15 minutes, or until fully cooked. Remove the chicken from the skillet and set it aside.

6. 6

   Make the sumac onion slaw by placing the chopped red onion, red cabbage, pickled cucumber, sliced Serrano peppers, chopped parsley, and lemon juice in a bowl.

7. 7

   Season the slaw with salt, black pepper, and sumac, then mix well.

8. 8

   Make the shawarma sauce by adding the mayonnaise, sour cream, and buttermilk to a bowl.

9. 9

   Add salt, black pepper, garlic powder, smoked paprika, minced fresh garlic, and lemon juice. Mix until smooth and creamy.

10. 10

    Lay each lavash bread flat. Add chopped lettuce, then the cooked chicken, sumac onion slaw, and sliced tomato. Drizzle shawarma sauce over the filling and wrap it up.

11. 11

    Lightly brush each assembled wrap with oil.

12. 12

    Warm the wraps in a skillet over medium-high heat until crispy and golden. Serve warm.

Notes

The source does not specify an exact amount of salt or oil for brushing, nor the exact internal temperature for the chicken. Use the Serrano peppers optionally according to preferred heat level.

Nutrition per serving

• main
• Middle Eastern
• chicken
• wrap
• pan-fried
• spicy
• make-ahead marinade