Crispy Chicken Shawarma Wrap
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.
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
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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.
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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.
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3
Stir 1 tsp paprika (for red oil) into 2 tbsp melted unsalted butter to make the red oil. Set aside.
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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.
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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.
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6
Roll the tortilla tightly into a wrap, tucking in the sides as you go.
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7
Brush the outside of the wrap all over with the red oil.
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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.