Homemade Chicken Shawarma Wrap

Ingredients

• 1.5 lb Chicken breast or thighs (thinly sliced for shawarma)
• 2 tbsp Lemon juice (freshly squeezed)
• 3 tbsp Olive oil (for marinade and cooking)
• 3 Garlic (cloves, minced)
• 1 tbsp Shawarma spice blend (typically includes cumin, coriander, turmeric, and paprika)
• Salt and black pepper (to taste)
• 4 Large flour tortillas or pita bread (for wrapping)
• 0.5 cup Tahini or Garlic Sauce (for spreading)
• 0.5 Red onion (thinly sliced)
• 2 Tomatoes (diced)
• 0.5 cup Cucumber or Pickles (sliced)

Steps

1. 1

   In a large bowl, combine the thinly sliced chicken with olive oil, lemon juice, minced garlic, shawarma spice blend, salt, and pepper. Toss well to ensure the chicken is evenly coated.

2. 2

   Let the chicken marinate for at least 15-30 minutes to allow the flavors to penetrate the meat.

3. 3

   Heat a large skillet or griddle over medium-high heat. Add the chicken in a single layer and cook until browned and slightly charred on the edges, about 8-10 minutes, stirring occasionally.

4. 4

   Warm the tortillas or pita bread slightly on the skillet or in the microwave until pliable.

5. 5

   Spread a generous amount of tahini or garlic sauce down the center of each wrap.

6. 6

   Layer the cooked chicken over the sauce, then top with sliced red onions, diced tomatoes, and cucumbers or pickles.

7. 7

   Fold in the sides of the wrap and roll it up tightly. Optionally, place the assembled wrap back on the hot skillet for 1 minute per side to toast the outside.

Notes

The author mentions a Turkish influence; for a more authentic Turkish 'Dürüm' style, add a sprinkle of sumac to the onions and use flatbread (lavash).

Nutrition per serving

• main
• shawarma
• wrap
• middle eastern
• chicken
• lunch
• dinner
• street food