Crispy Chicken Shawarma Wrap

Name: Crispy Chicken Shawarma Wrap
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 1/2 lbs boneless skinless chicken thighs, sliced thin; 1/4 cup plain yogurt; 2 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic (for marinade), minced; 2 tbsp shawarma spice blend; 1 tsp paprika; 1 tsp salt; 1/2 cup mayonnaise; 2 cloves garlic (for sauce), grated; 2 tsp lemon juice (for sauce); 2 tbsp unsalted butter, melted; 1 tsp paprika (for red oil); 4 large flour tortillas; 4 dill pickles, sliced; 1 tomato, diced; 1/2 red onion, thinly sliced; 1 cup shredded mozzarella cheese

The viral TikTok wrap: shawarma-spiced chicken rolled in a flour tortilla with garlic sauce and pickles, brushed with spiced red oil, and pressed on a griddle until shatteringly crisp. Plan ahead: chicken marinates at least 1 hour.

40 minMediumServes 4780 cal/serving

Middle EasternDinnerStovetopStandardHigh ProteinNut-FreeShellfish-FreePork-FreeAlcohol-Free

Ingredients

1 1/2 lbs boneless skinless chicken thighs, sliced thin
1/4 cup plain yogurt
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic (for marinade), minced
2 tbsp shawarma spice blend
1 tsp paprika
1 tsp salt
1/2 cup mayonnaise
2 cloves garlic (for sauce), grated
2 tsp lemon juice (for sauce)
2 tbsp unsalted butter, melted
1 tsp paprika (for red oil)
4 large flour tortillas
4 dill pickles, sliced
1 tomato, diced
1/2 red onion, thinly sliced
1 cup shredded mozzarella cheese

Instructions

1

In a bowl, combine 1 1/2 lbs sliced thin boneless skinless chicken thighs with 1/4 cup plain yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 2 cloves minced garlic (for marinade), 2 tbsp shawarma spice blend, 1 tsp paprika, and 1 tsp salt. Toss to coat, cover, and marinate in the fridge for at least 1 hour, or up to overnight.
2

Make the garlic sauce by whisking 1/2 cup mayonnaise, 2 cloves grated garlic (for sauce), and 2 tsp lemon juice (for sauce) together in a small bowl. Set aside.
3

Stir 1 tsp paprika (for red oil) into 2 tbsp melted unsalted butter to make the red oil. Set aside.
4

Heat a large skillet or griddle over medium-high heat. Add the marinated chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until deeply browned, crisp at the edges, and cooked through to an internal temperature of 165F. Remove from the heat.
5

Lay a 4 large flour tortillas flat and spread a spoonful of the garlic sauce down the center. Layer on 1 cup shredded mozzarella cheese, the crispy chicken, 4 sliced dill pickles, 1 diced tomato, and 1/2 thinly sliced red onion.
6

Roll the tortilla tightly into a wrap, tucking in the sides as you go.
7

Brush the outside of the wrap all over with the red oil.
8

Return the skillet or griddle to medium heat and press the wrap seam-side down. Cook for 2 to 3 minutes per side, pressing gently, until deeply golden and crisp all over. Repeat with the remaining wraps, slice in half, and serve hot.

Questions

Can I make Crispy Chicken Shawarma Wrap dairy-free?

Yes. The dairy in this entry is 1/4 cup plain yogurt, 2 tbsp unsalted butter, melted, 1 cup shredded mozzarella cheese. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Crispy Chicken Shawarma Wrap gluten-free?

Yes. The gluten in this entry is 4 large flour tortillas. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Crispy Chicken Shawarma Wrap keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Chicken Shawarma Wrap?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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