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

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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.

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Questions

What internal temperature should Crispy Chicken Shawarma Wrap reach?

For Crispy Chicken Shawarma Wrap, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

How long should Crispy Chicken Shawarma Wrap marinate?

Step 1 reads: "Toss to coat, cover, and marinate in the fridge for at least 1 hour, or up to overnight." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Can I use chicken breasts instead of chicken thighs in Crispy Chicken Shawarma Wrap?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Crispy Chicken Shawarma Wrap uses 1 1/2 lbs boneless skinless chicken thighs, sliced thin.

Can I make Crispy Chicken Shawarma Wrap dairy-free?

Yes. The dairy in Crispy Chicken Shawarma Wrap 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 Crispy Chicken Shawarma Wrap 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.

Which part of Crispy Chicken Shawarma Wrap can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Toss to coat, cover, and marinate in the fridge for at least 1 hour, or up to overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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