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Chicken Shawarma Wrap: A Delicious Recipe for a Flavorful Meal

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Experience true Middle Eastern flavor! Tender chicken thighs soak up rich Shawarma spices and lemon overnight, then sear to perfection.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into thin strips
  • 2 tablespoons Shawarma spice blend (cumin, coriander, paprika, turmeric)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil, plus extra for cooking
  • 1 teaspoon kosher salt
  • 6 large pita breads or flatbreads
  • 1/2 cup plain Greek yogurt
  • 1 large tomato, thinly sliced

Instructions

  1. Step 1: Combine the chicken strips with the Shawarma spice blend, lemon juice, 2 tablespoons of olive oil, and salt in a large bowl. Mix thoroughly, cover, and refrigerate for a minimum of 2 hours, or preferably overnight, allowing the flavors to penetrate the chicken.
  2. Step 2: Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Add the marinated chicken strips and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and slightly caramelized on the edges.
  3. Step 3: While the chicken cooks, gently warm the pita breads in a dry pan or microwave for about 30 seconds each, making them pliable for rolling. Set aside.
  4. Step 4: To assemble, lay a warmed pita flat. Spread a thin layer of the Greek yogurt down the center, then pile a generous amount of the hot chicken shawarma on top.
  5. Step 5: Garnish the chicken with fresh tomato slices and any additional desired toppings (such as pickled turnips or lettuce). Fold the sides of the pita inward and tightly roll the wrap from the bottom up. Serve immediately.

Notes

  • For maximum flavor depth and authentic results, always marinate the chicken overnight; the lemon juice tenderizes the meat while the spices infuse fully.
  • Elevate the texture and tanginess of your wrap by adding a handful of finely shredded lettuce and a few slices of crunchy pickled onions or turnips.
  • Store leftover cooked shawarma chicken in an airtight container in the refrigerator for up to 3 days, keeping the components separate until ready to assemble the next meal.
  • To revive leftover chicken without drying it out, reheat it quickly in a skillet over medium heat with a splash of water or lemon juice, allowing the steam to restore moisture.

Nutrition

Find it online: https://coookitfast.com/chicken-shawarma-wrap-a-delicious-recipe-for-a-flavorful-meal-2/