Crispy Chicken Shawarma Wraps

Ingredients

• 1.5 lb Skinless chicken thighs (Sliced into strips)
• 1 tbsp Paprika (For the chicken seasoning)
• 1 tbsp Cumin (For the chicken seasoning)
• 1 tbsp Onion powder (For the chicken seasoning)
• 2 tsp Coriander (For the chicken seasoning)
• 1 tsp Allspice (For the chicken seasoning)
• 2 tsp 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 (Cloves, 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 (Juice of ½ lemon; for the chicken marinade)
• 1 Red onion (Thinly sliced)
• 2 tbsp Olive oil (For the onions)
• 0.5 Lemon juice (Juice of ½ lemon; 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 (Cloves, minced; for the garlic sauce)
• 0.25 Lemon juice (Juice of ¼ lemon; for the garlic sauce)
• 0.25 cup Olive oil (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 (Quantity not specified)
• Frozen French fries (Quantity not specified; prepare however you like)

Steps

1. 1

   In a bowl, combine the sliced chicken thighs, paprika, cumin, onion powder, coriander, allspice, turmeric, black pepper, and salt. Add the olive oil, minced garlic, tomato paste, Greek yogurt, and juice of ½ lemon. Mix thoroughly to coat the chicken, then marinate for as long as desired, up to overnight.

2. 2

   Set a large pan over medium-high heat and add a layer of olive oil. Heat the oil until hot.

3. 3

   Add the marinated chicken to the hot pan. Leave it undisturbed for 3 minutes.

4. 4

   Continue cooking the chicken for 6–7 minutes, stirring often, until golden and cooked through.

5. 5

   In a bowl, combine the thinly sliced red onion, olive oil, juice of ½ lemon, chopped parsley, salt, black pepper, and sumac. Toss well and set aside.

6. 6

   In a separate bowl, mix the Greek yogurt, mayonnaise, minced garlic, and juice of ¼ lemon to make the garlic sauce. Set it aside in the fridge.

7. 7

   In another bowl, whisk together the olive oil, tomato paste, pomegranate molasses if using, and paprika to make the red sauce glaze. The source does not specify how to use the glaze.

8. 8

   Prepare the frozen French fries using your preferred method.

9. 9

   To assemble each wrap, spread a generous layer of garlic sauce onto a pita.

10. 10

    Top each pita with chicken, French fries, diced Roma tomatoes, and the onion mixture.

11. 11

    Wrap each pita tightly.

Notes

The source does not specify quantities for pitas or fries, the number of wraps, or how to use the red sauce glaze. Marinating may last up to overnight; its duration is not included in the active preparation time.

Nutrition per serving

• main
• wrap
• Middle Eastern
• chicken
• high-protein
• pan-cooked
• with fries