Description
A flavorful homemade chicken shawarma wrap featuring tender spiced chicken, creamy garlic sauce, and fresh vegetables wrapped in soft flatbread.
Ingredients
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900 g (2 lb) boneless, skinless chicken thighs
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120 g (½ cup) plain yogurt
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60 ml (¼ cup) olive oil
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45 ml (3 tbsp) lemon juice
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4 cloves garlic, minced
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2 tsp ground cumin
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2 tsp ground paprika
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1½ tsp ground coriander
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1 tsp ground turmeric
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1 tsp black pepper
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1½ tsp salt
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240 g (1 cup) mayonnaise
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60 ml (¼ cup) lemon juice
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3–4 cloves garlic, minced
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2 tbsp olive oil
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½ tsp salt
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6 large flatbreads
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2 cups shredded lettuce
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1 tomato, sliced
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1 cucumber, sliced
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1 red onion, thinly sliced
Instructions
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Mix yogurt, olive oil, lemon juice, garlic, and spices. Coat chicken and marinate at least 2 hours.
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Cook chicken in a hot skillet for 5–7 minutes per side or bake at 220°C (425°F) for 25–30 minutes. Rest and slice.
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Whisk garlic sauce ingredients until smooth.
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Spread sauce on warm wraps, add chicken and vegetables, roll, and serve.
Notes
For best flavor, marinate the chicken overnight. Warm wraps before assembling to prevent tearing and enhance texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes