Chicken Shawarma Crunch Wrap

Ingredients

• 2 lb boneless chicken breast or thighs (Thinly sliced into pieces)
• salt (To taste, for chicken)
• black pepper (Used to season the chicken; amount not specified)
• 1 tbsp garlic powder (For chicken)
• 1 tsp onion powder (For chicken)
• 1 tbsp smoked paprika powder (For chicken)
• 1 tsp turmeric powder (For chicken)
• 1 tsp cumin powder (For chicken)
• 1 tbsp red pepper paste or tomato paste (For chicken)
• 3 tbsp oil (Plus more for cooking)
• 0.5 cup mayonnaise (For garlic sauce)
• 0.333 cup sour cream (For garlic sauce)
• 0.25 cup buttermilk (For garlic sauce)
• salt (To taste, for garlic sauce)
• 1 tsp fresh lemon juice (For garlic sauce)
• 1 tsp black pepper (For garlic sauce)
• 1 tbsp garlic powder (For garlic sauce)
• 1 large red onion (Thinly sliced, for sumac onion)
• 1 tsp sumac (For sumac onion)
• salt (To taste, for sumac onion)
• 1 tsp lemon juice (For sumac onion)
• 6 large tortillas (For assembling)
• 6 mini tortillas (For assembling)
• 6 tostadas (For assembling)
• 1 cup mozzarella cheese (For assembling)
• 1 cup lettuce (Chopped)
• 0.5 cup pickled cucumber (Sliced)
• 2 large tomatoes (Sliced)
• French fries (Amount not specified; for assembling)

Steps

1. 1

   Place the thinly sliced chicken in a bowl. Add salt, black pepper, garlic powder, onion powder, smoked paprika, turmeric, cumin, red pepper paste or tomato paste, and 3 tablespoons oil. Mix until the chicken is evenly coated.

2. 2

   Heat a pan and add some oil. Once the oil is hot, add the seasoned chicken.

3. 3

   Cook the chicken for 12–15 minutes, flipping the pieces during cooking, until fully cooked. Remove the chicken from the pan and set it aside.

4. 4

   Make the sumac onions by combining the sliced red onion, salt, and sumac. Squeeze in the lemon juice, mix, and set aside.

5. 5

   Make the garlic sauce by mixing the mayonnaise, sour cream, buttermilk, salt, black pepper, garlic powder, and lemon juice until smooth and creamy.

6. 6

   Place one large tortilla on a flat surface. Add some cooked chicken, then top with sumac onions, sliced tomatoes, pickled cucumber, and lettuce.

7. 7

   Add some garlic sauce on top of the filling. Place one tostada over the filling, then add mozzarella cheese and French fries.

8. 8

   Cover the filling with one mini tortilla. Fold the edges of the large tortilla toward the center, creating pleats. Invert the crunch wrap so the pleats are on the bottom, securing the filling.

9. 9

   Heat a pan over medium heat. Place the crunch wrap seam-side down in the pan and cook for 3 minutes.

10. 10

    Drizzle 1 tablespoon oil over the crunch wrap. Flip it and cook the other side for an additional 3 minutes, or until golden and crispy.

11. 11

    Serve warm with garlic sauce.

Notes

The source does not specify the amount of French fries used in each wrap. It also does not state the quantity of chicken or toppings per wrap; divide the listed ingredients among six wraps. The method mentions drizzling 1 tablespoon oil during pan-toasting, while the ingredient list says additional oil is needed for cooking.

Nutrition per serving

• main
• Middle Eastern-inspired
• chicken
• shawarma
• crunch wrap
• pan-fried
• crispy
• street food