Garlic Chicken Shawarma Wrap (Printer-Friendly)
Tender spiced chicken with fresh veggies and garlic sauce in warm flatbread
# What You'll Need:
→ Chicken Marinade
01 - 1.1 lb boneless chicken thighs, cut into strips
02 - 3 tbsp plain yogurt
03 - 3 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - ½ tsp turmeric
09 - ⅛ tsp ground cinnamon
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Juice of 1 lemon
→ Garlic Sauce
13 - ½ cup mayonnaise
14 - 2 tbsp Greek yogurt
15 - 3 cloves garlic, minced
16 - 1 tbsp lemon juice
17 - ½ tsp salt
→ Wrap Assembly
18 - 4 large flatbreads or pita breads
19 - 1 large tomato, thinly sliced
20 - 1 small red onion, thinly sliced
21 - 1 cucumber, cut into thin strips
22 - 1 cup shredded lettuce
23 - ¼ cup fresh parsley, chopped
# How-To Steps:
01 - In a mixing bowl, combine the plain yogurt, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and lemon juice. Add the chicken thigh strips and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to overnight for deeper flavor penetration.
02 - Heat a large skillet or grill pan over medium-high heat. Arrange the marinated chicken strips in a single layer and cook for 6 to 8 minutes per side until fully cooked through with a lightly charred exterior. Transfer to a plate and rest briefly.
03 - In a small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt until smooth and well combined. Set aside.
04 - Warm each flatbread or pita in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
05 - Spread a generous layer of garlic sauce across each warm flatbread. Layer with the cooked chicken strips, sliced tomato, red onion, cucumber strips, shredded lettuce, and chopped parsley.
06 - Fold in the sides of each flatbread and roll tightly into a wrap. Slice in half at an angle and serve immediately.
# Expert Hints:
01 -
- The yogurt marinade does all the heavy lifting, so even a quick 20 minute soak turns ordinary chicken thighs into something deeply flavored and tender.
- That garlic sauce is the kind of condiment you will start putting on everything from sandwiches to roasted vegetables.
- Everyone at the table assembles their own wrap, which means zero plating stress and genuinely happy eaters.
02 -
- If the pan is not hot enough when you add the chicken, you will end up steaming it in the marinade instead of getting that caramelized crust, so let the skillet preheat fully before the first batch goes in.
- Overnight marinating transforms this from good to unforgettable because the spice mixture fully penetrates the thighs and makes them impossibly tender.
03 -
- Cut the chicken strips as uniformly as possible so every piece finishes cooking at the same time and you are not stuck pulling some off early while others are still pink.
- Doubling the garlic sauce recipe takes almost no extra effort and you will be grateful to have it on hand for sandwiches, grain bowls, or dunking roasted vegetables all week.