20-Min Chicken Shawarma Wrap

A flavorful and texturally satisfying lunch.

4-6 servings
20 minutes
Ethan Chlebowski

Ingredients

Spiced chicken shawarma

  • Chicken Thighs, boneless
    ~2lbs~900 g
  • Salt
    ~9 g1%
  • Mayonnaise
    15 ga spoonful
  • Cumin, ground
    2 partsa sprinkle
  • Garlic Powder
    2 partsa sprinkle
  • Turmeric powder
    1 parta sprinkle
  • harissa powder
    1 parta sprinkle
  • Smoked Paprika
    1 parta sprinkle

White sauce

  • Yogurt
    60 g
  • Mayonnaise
    40 g
  • Za'atar
    a sprinkle
  • Black Pepper
    a sprinkle
  • Lemon juice
    to taste

Cucumber salad (Fattoush-ish)

  • Cucumbers, diced
    1 part
  • Cherry tomatoes, halved
    1 part
  • Red Onions, thinly sliced
    1/2 part
  • Sumac
    a sprinkle
  • Za'atar
    a sprinkle
  • Olive Oil
    a drizzle
  • Lemon juice
    to taste
  • Salt
    to taste

Remaining wrap components

  • Pita Bread
    4-6
  • Frozen Fries
    to taste
  • Muhammara
    to taste

Method

Step 1: Mayo-marinate the chicken

Add the chicken thighs to a bowl along with a heaping spoonful of mayo. Add a generous sprinkle of each of the spices you are going to be using.

  • Alternatively, make a spice mix by first combining any spices you’re looking to finish off in a bowl. Then add a few spoonfuls to the chicken and reserve the rest.

Massage the chicken until the mayo & spice evenly coats each piece.

Step 2: Sear the chicken & air fry or roast the frozen fries

To pan or griddle set on high heat, press the chicken thighs flat onto the hot cooking surface.

  • Allow the chicken to on one side until develops.

Meanwhile, pop a serving of frozen fries into the air fryer according to package directions, or into a preheated 450°F/230°C oven to until warmed through and crispy.

  • Use a small handful of fries per pita wrap, but the amount is up to you.

Step 3: Flip the chicken; make the salad

When the chicken pieces have developed color and light , flip them and continue on their second side.

Meanwhile, prep the vegetables & combine them in a bowl. Toss with a sprinkle of the sumac, za’atar, and salt, along with a drizzle of olive oil and lemon juice. Taste and adjust with more seasonings, salt, lemon, or oil. Set aside.

Step 4: Make the white sauce & finish the chicken

Mix the mayo, yogurt, lemon juice, za’atar, & black pepper until combined. Taste and adjust as needed, optionally thinning the texture with extra lemon juice or water.

When the chicken thighs are nicely on each side and have reached an internal temp of 180°F/83°C, remove them from the heat.

Step 5: Warm the pitas & assemble the wraps

Warm the pitas in the to soften (check every 15 seconds). Slice the chicken into thin strips.

To assemble a wrap, spread a spoonful of muhammara as a base. Layer on a handful of fries, sliced chicken, salad, and then top with a drizzle of white sauce.

Optionally wrap in foil to help contain the sandwich. Repeat with remaining servings.

“This isn’t supposed to be an authentic version of shawarma — I made this recipe to use up a few old spices. The marinade is a great opportunity to finish off anything getting stale in the spice cabinet.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

PER WRAP
Calories560
55g
23g
34g

FAQ

What’s up with the mayo marinade?

The mayo is an , which helps the spices stick to the chicken and unlocks their fat-soluble flavor. It renders away during cooking, meaning you won’t need to use any extra oil, and the end product won’t have any residual mayo flavor.

Why the frozen fries? Any recommendations?

This recipe was developed to come in under 20 minutes. The fries add a but could be omitted. Any brand of frozen fries will work, although you can also prep homemade ones to keep in the freezer.

Where can I get muhammara? What else would work well in here?

Muhamarrah is a red pepper spread that adds moisture and to the wrap. Make our 5-min version or buy some at the grocery store or Mediterranean deli. Hummus or baba ganoush would be a great substitute.