Can I use chicken breast instead of thighs?

Thighs are preferred for their juiciness and flavor, but breasts work if you watch closely to avoid drying them out. Reduce baking time by 5-10 minutes.

How do I char the chicken after baking?

Slice the cooled chicken and sear it in a hot skillet or cast iron for 1-2 minutes per side until edges blacken slightly.

What type of flatbread works best?

Pita, naan, or lavash all work well. Warm it briefly in a dry pan or over a flame to make it pliable.

Can I prep this ahead?

Yes. Marinate and bake the chicken the day before, refrigerate, then char and assemble when ready to serve.

Is this recipe naturally gluten-free?

The chicken and sauce are gluten-free, but you'll need to use gluten-free flatbread to make the whole wrap GF.

Chicken Shawarma Wrap with Garlic Yogurt Sauce

Name: Chicken Shawarma Wrap with Garlic Yogurt Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 lb chicken thighs, boneless, skinless; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp turmeric; 1/4 tsp ground cloves; 1/2 tsp ground cinnamon; 1 tsp salt; black pepper, to taste; 2 cloves garlic, grated; 1/2 lemon, juiced; 1 tbsp white vinegar; 1 tbsp olive oil; 2 tbsp plain yogurt; cooking spray; 1 cup plain yogurt (for sauce); 1 clove garlic, grated (for sauce); salt, to taste (for sauce); 1 tbsp fresh parsley, chopped (for sauce); 1 tbsp lemon juice (for sauce); 1 tbsp milk (for sauce); 1 large flatbread; 1/4 cup pickles, chopped; 1/4 cup red onion, thinly sliced; 1 tsp fresh parsley, chopped (for garnish); 1 tsp pomegranate molasses

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Chicken Shawarma Wrap with Garlic Yogurt Sauce | CookOS

Ingredients

1 lb chicken thighs, boneless, skinless
1 tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp salt
black pepper, to taste
2 cloves garlic, grated
1/2 lemon, juiced
1 tbsp white vinegar
1 tbsp olive oil
2 tbsp plain yogurt
cooking spray
1 cup plain yogurt (for sauce)
1 clove garlic, grated (for sauce)
salt, to taste (for sauce)
1 tbsp fresh parsley, chopped (for sauce)
1 tbsp lemon juice (for sauce)
1 tbsp milk (for sauce)optional
1 large flatbread
1/4 cup pickles, chopped
1/4 cup red onion, thinly sliced
1 tsp fresh parsley, chopped (for garnish)optional
1 tsp pomegranate molassesoptional

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Instructions

1
Slice the chicken thighs into thin strips.
2
In a large bowl, combine tomato paste, cumin, coriander, smoked paprika, turmeric, ground cloves, cinnamon, salt, and black pepper.
3
Grate in the garlic, then add lemon juice, vinegar, and oil. Whisk to form a thick marinade paste.
4
Add the chicken strips to the marinade and use your hands to mix until the chicken is fully coated.
5
Stir in the plain yogurt to complete the marinade. For best results, let it marinate overnight, but you can proceed immediately if short on time.
6
Spread the marinated chicken in an even layer on a foil-lined baking sheet and spray with cooking spray or oil.
7
Bake in a preheated oven for 30-35 minutes.
8
While the chicken bakes, prepare the yogurt sauce. In a separate bowl, combine yogurt, grated garlic, salt, chopped parsley, and lemon juice. Whisk until smooth.
9
If you prefer a thinner sauce, stir in a small amount of milk.
10
Once the chicken is cooked through, place the baking sheet under the grill (broiler) for a few minutes to char the edges.
11
To assemble, lay out a large flatbread and top with the cooked chicken, chopped pickles, sliced red onion, and a sprinkle of fresh parsley.
12
Drizzle with pomegranate molasses, then roll the flatbread up tightly.
13
Brush the outside of the wrap with the juices from the chicken pan.
14
Toast the wrap in a hot, dry pan on all sides until golden brown and crispy.
15
Serve immediately with the garlic yogurt sauce for dipping.