Chicken Shawarma Wraps

$- 1.5 lbs boneless skinless chicken thighs - 3 tablespoons olive oil - 2 tablespoons plain yogurt - 4 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 4 large pita bread or flatbreads - 1 cup lettuce, shredded - 1 medium tomato, diced - 1/2 cucumber, sliced - 1/4 red onion, thinly sliced - 1/2 cup tahini sauce or garlic sauce These ingredients create a rich and tasty chicken shawarma wrap. Start with the chicken thighs; they have great flavor and stay juicy. The olive oil and yogurt help to tenderize the meat. You can use plain yogurt or any yogurt you prefer. The garlic adds a nice kick. Now, let’s talk about the spices. Cumin and paprika give warmth, while turmeric adds a beautiful color. Coriander and cinnamon add depth. Adjust the cayenne pepper to your spice level. Salt and pepper enhance all the flavors. For the fresh additions, pita bread holds everything together. Fill it with lettuce, tomato, cucumber, and onion for crunch. Finally, drizzle tahini or garlic sauce for a creamy finish. You can find the Full Recipe for more detailed steps. - In a large bowl, mix together: - 3 tablespoons olive oil - 2 tablespoons plain yogurt - 4 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste This mix creates a flavorful marinade. It enhances the chicken and adds depth. - Coat the chicken thighs in the marinade. - Cover the bowl with plastic wrap. - Refrigerate for at least 1 hour. For the best results, marinate overnight. This step allows the flavors to soak into the chicken, making it extra tasty. - Preheat your grill to medium-high heat. - Remove the chicken from the marinade. - Grill for about 6-7 minutes per side, until cooked through. Check the internal temperature; it should reach 165°F (75°C). - Let the chicken rest for about 5 minutes. - Then slice it thinly. This resting time helps the juices stay in the chicken. - Take a pita bread and fill it with sliced chicken. - Add toppings like: - 1 cup lettuce, shredded - 1 medium tomato, diced - 1/2 cucumber, sliced - 1/4 red onion, thinly sliced - Drizzle with tahini sauce or garlic sauce - Roll and fold the pita tightly to secure the filling. You want a nice, compact wrap that holds together well. - For extra crispiness, grill the wrapped shawarma lightly. - Grill for 1-2 minutes until golden brown. This final step adds a delightful crunch to your wrap. Enjoy your Chicken Shawarma Wraps with a smile! For the full recipe, please refer to the earlier section. For a tasty marinade, yogurt works well, but you can use buttermilk or coconut milk instead. These options keep the chicken moist and tender. Marinate your chicken for at least one hour. For deeper flavor, let it soak overnight. The longer it sits, the better it tastes. To get that perfect char, preheat your grill or grill pan well. Cook the chicken for 6-7 minutes per side. Look for a nice golden-brown color. If you don’t have a grill, use your oven or stovetop. You can bake the chicken at 400°F for about 20-25 minutes. Pan-searing is also a good option. When wrapping your shawarma, place the filling near the edge of the pita. Fold the sides in first, then roll tightly. This keeps everything inside. For easier eating, cut the wrap in half. You can also add more toppings like pickles or hot sauce for a fun twist. {{image_2}} You can switch chicken for other proteins. Beef and lamb work well. They each have bold flavors. If you're vegan or vegetarian, tofu is a great choice. Just marinate it like chicken. It absorbs all the spices and tastes amazing. Want to cut carbs? Use lettuce wraps instead of pita. Large lettuce leaves, like romaine or iceberg, work best. They hold the filling well. Plus, they add a nice crunch. This swap keeps the meal light and fresh. For a vegan shawarma wrap, use chickpeas or jackfruit. Both are filling and tasty. You can still use the same spices from the chicken recipe. Just add tahini sauce for creaminess. This way, you keep the flavors but make it plant-based. To keep your chicken shawarma wraps fresh, wrap them tightly in plastic wrap. Place them in a sealed container. This keeps moisture in and air out. Store them in the fridge for up to three days. After that, the wraps may lose flavor and texture. If you want to save your chicken shawarma for later, freezing is a great option. First, let the wraps cool completely. Then, wrap each one in plastic wrap and place them in a freezer bag. Make sure to remove as much air as possible. They can last up to three months in the freezer. To enjoy them again, take the wraps out of the freezer. Place them in the fridge overnight to thaw. You can also reheat them in the microwave or on a skillet. Heat until warm all the way through. Enjoy your tasty chicken shawarma wraps! For the full recipe, check out the earlier sections. You can use several cooking methods. An oven works well for this dish. Preheat your oven to 425°F (220°C). Place the marinated chicken on a baking sheet. Bake for about 20-25 minutes. You can also use a skillet on the stove. Heat the skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side. Both methods give you great flavor. Yes, you can use chicken breast. Chicken breast is leaner than thighs. It will have less fat and fewer calories. This means it may dry out faster. If using breast, watch the cooking time closely. Thighs are juicier and more forgiving if overcooked. Many sides pair well with chicken shawarma. Here are some tasty options: - Hummus with pita chips - Tabbouleh salad - Roasted vegetables - Rice pilaf - Pickled veggies These sides will enhance the meal and add variety. You can find chicken shawarma wraps at many local restaurants. Check Middle Eastern or Mediterranean eateries. Many food trucks also serve shawarma. Online apps can help you locate nearby places. Look for places with good reviews for quality food. Chicken shawarma wraps can be a healthy choice. Here’s a basic breakdown per serving: - Calories: About 400-500 - Protein: 30-35 grams - Carbohydrates: 40-50 grams - Fat: 15-20 grams These wraps offer protein and fresh veggies, making them a nutritious option. For a healthier choice, use whole-wheat pita. In this article, we explored how to make delicious chicken shawarma wraps. We covered key ingredients, from marinating the chicken to adding fresh toppings. Each step, from grilling to wrapping, helps you create tasty meals. Remember, you can customize your wraps using different proteins or even go vegan. Trying new flavors and methods keeps cooking fun. Enjoy your cooking journey and savor every bite!$

Chicken Shawarma Wraps

Indulge in the rich flavors of Savory Chicken Shawarma Wraps! This easy recipe combines marinated chicken thighs, fresh veggies, and tasty sauces all wrapped in soft pita for a satisfying meal. Perfect for lunch or dinner, these wraps are sure to impress your family and friends. Ready to create your own flavorful wraps?

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Ingredients

1.5 lbs boneless skinless chicken thighs

3 tablespoons olive oil

2 tablespoons plain yogurt

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground paprika

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

4 large pita bread or flatbreads

1 cup lettuce, shredded

1 medium tomato, diced

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1/2 cup tahini sauce or garlic sauce

Instructions

In a large bowl, mix olive oil, yogurt, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper to make the marinade.

Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 1 hour, preferably overnight for more flavor.

Preheat your grill or grill pan over medium-high heat.

Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the chicken is cooked through and has a nice char. (Internal temperature should reach 165°F/75°C).

Once cooked, let the chicken rest for about 5 minutes before slicing it thinly.

To assemble the wraps, place a generous amount of sliced chicken on each pita bread or flatbread.

Top with shredded lettuce, diced tomato, cucumber slices, red onion, and drizzle with tahini sauce or garlic sauce.

Roll the pita tightly, folding in the sides to secure the filling.

Optional: Grill the wrapped shawarma lightly on the grill for 1-2 minutes for a crispy finish.

Slice each wrap in half and serve warm.

Prep Time: 20 min | Total Time: 1 hr 30 min | Servings: 4