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Crispy Chicken Shawarma Wrap Recipe

This Crispy Chicken Shawarma Wrap Recipe is a viral take on a Middle Eastern classic. It's absolutely delicious and jam-packed with the most mouthwatering blend of spices, flavors and textures! 
Prep Time30 minutes
Cook Time45 minutes
Marinade Time1 hour
Servings: 4

Ingredients

Shawarma Chicken

  • 2 pounds chicken thighs, sliced into strips
  • 4 tablespoons whole milk yogurt
  • 2 tablespoons oil
  • 2 tablespoons lemon juice
  • 2 tablespoons hot pepper or tomato paste
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika (smoked or regular)
  • 1 teaspoon ground allspice
  • 1 teaspoon salt, adjust to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper, adjust to taste or omit if sensitive to spice
  • 1/2 teaspoon ground cardamom, optional
  • 1/2 teaspoon ground cloves, optional
  • 1/2 teaspoon ground cinnamon, optional
  • 2 to 3 tablespoons unsalted butter, melted (may substitute butter with oil)

Oil Coating

  • 5 to 6 tablespoons oil, plus more if needed
  • 2 teaspoons hot pepper or tomato paste
  • 1 to 1 1/2 teaspoons paprika (smoked or regular), adjust to liking
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper, adjust to taste or omit if sensitive to spice
  • Big pinch of salt

Assembly

  • 4 Lebanese pita bread
  • garlic spread, like Toom
  • sliced pickles
  • pomegranate molasses, optional

Instructions

Chicken Shawarma and Oil Coating

  • In a large mixing bowl, add the chicken, yogurt, lemon juice, oil, hot pepper or tomato paste, and seasonings. Give mixture a good mix to combine, cover the bowl and refrigerate for 1 to 2 hours or overnight. When ready to cook the chicken, remove from the fridge and let come to room temperature for 30 minutes.
  • Preheat the oven 425F. Generously coat a large baking sheet or pan with the melted butter (or oil). Evenly spread the chicken in the pan and bake for 15 minutes. Remove the pan from the oven and use kitchen thongs or a spatula to turn the chicken in the pan. If chicken looks to be drying out before it is cooked through, pour over 1/4 to 1/2 cup of water and mix. Return the pan to the oven and bake chicken for an additional 10 to 15 minutes or until thoroughly cooked through. For a charred finish, switch oven to broil setting and broil the chicken for 3 to 5 minutes or until toasted to your liking. Remove pan from oven and set aside.
  • As the chicken cooks, make the oil coating. In a small mixing bowl, add the oil, hot pepper or tomato paste, paprika, cayenne pepper and salt. Whisk to combine and set aside.

Wrap Assembly and Toasting 

  • Preheat a large nonstick pan over medium heat for about 6 to 8 minutes.
  • As the pan heats up, assemble the wraps. Split the pita bread into two pieces and overlap the (2) pieces of pitas. Spread over some garlic spread (about 2 to 3 tablespoons) into the center of the pitas. Add a layer of the chicken shawarma over the spread and top with sliced pickles. Fold the outer edges of the pita over the filling to form a wrap.
  • Place the wrap seam-side down in the heated pan. Working quickly, use a pastry brush to coat the top and sides of the wrap in the oil mixture. With a spatula, carefully turn the wrap to toast on the oil coated sides, about 30 to 60 seconds per side or longer as needed. Coat the seam side with the oil mixture and turn so that the seam side is facing down. Toast to fully seal up before removing from the pan (about 30 seconds or longer as needed). Transfer wrap to a paper towel–lined plate or baking sheet to remove any excess oil. Repeat with remaining wraps for a total of (4). (Seasonings in oil mixture will settle to the bottom of the bowl over time. For consistent toasting of the wraps, make sure to re-whisk oil mixture often or as needed.)
  • Serve wraps immediately while still crispy as is or with extra garlic spread, pickles and a drizzle of pomegranate molasses (optional). For a full meal, serve with fries. Enjoy!