Can I use chicken breast instead of thighs?

Yes, but thighs stay moister during cooking. If using breast, slice thinner and reduce cooking time by 2–3 minutes to prevent drying.

How long should I marinate the chicken?

At least 30 minutes at room temperature, or up to 4 hours refrigerated. Longer marinating deepens flavor without affecting texture.

What if I don't have a griddle?

Use a large skillet or cast-iron pan over medium-high heat. The goal is a crispy, lightly charred tortilla exterior.

Can I make the garlic sauce ahead?

Yes, prepare it up to 2 days ahead and refrigerate. Stir before serving; it may separate slightly.

How do I know when the chicken is cooked through?

Cook until internal temperature reaches 165°F (74°C) with a meat thermometer, or until juices run clear and flesh is no longer pink.

Crispy Chicken Shawarma Wrap

Name: Crispy Chicken Shawarma Wrap
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs, thinly sliced; 2 tbsp olive oil; 1/4 cup plain yogurt; 1 tbsp tomato paste; 1 tbsp hot sauce; 2 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; 1 tsp sumac; 1 tsp ground cumin; 1 tsp ground coriander; 3 tbsp butter, melted; 1 tbsp tomato paste (for red sauce); 1 tbsp pomegranate molasses; 1/2 tsp paprika (for red sauce); 1 cup garlic cloves, peeled; 1 tsp salt (for garlic sauce); 1 cup neutral oil; 2 tbsp lemon juice (for garlic sauce); 1/4 cup mayonnaise; 1/4 cup sour cream; 4 large flour tortillas; 1 cup dill pickles, sliced; 2 cups french fries, cooked; Pomegranate molasses, for drizzling; Hot sauce, for drizzling (optional)

CookOSBeta

Crispy Chicken Shawarma Wrap | CookOS

Ingredients

2 lbs boneless, skinless chicken thighs, thinly sliced
2 tbsp olive oil
1/4 cup plain yogurt
1 tbsp tomato paste
1 tbsp hot sauce
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp sumac
1 tsp ground cumin
1 tsp ground coriander
3 tbsp butter, melted
1 tbsp tomato paste (for red sauce)
1 tbsp pomegranate molasses
1/2 tsp paprika (for red sauce)
1 cup garlic cloves, peeled
1 tsp salt (for garlic sauce)
1 cup neutral oil
2 tbsp lemon juice (for garlic sauce)
1/4 cup mayonnaise
1/4 cup sour cream
4 large flour tortillas
1 cup dill pickles, sliced
2 cups french fries, cooked
Pomegranate molasses, for drizzling
Hot sauce, for drizzling (optional)optional

28 Ingredients

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Instructions

1
In a large bowl, combine thinly sliced chicken thighs with olive oil, yogurt, tomato paste, hot sauce, lemon juice, minced garlic, salt, pepper, paprika, sumac, cumin, and coriander. Mix well and set aside to marinate.
2
Prepare the red sauce for brushing: In a small bowl, combine melted butter, tomato paste, pomegranate molasses, paprika, and a pinch of salt. Mix and set aside.
3
Prepare the garlic sauce: Add peeled garlic cloves and salt to a food processor. Blend until finely minced.
4
With the food processor running, slowly stream in the neutral oil, alternating with lemon juice, until a thick, creamy emulsion forms.
5
Transfer the garlic sauce to a bowl and mix in mayonnaise and sour cream.
6
Heat a large skillet over medium-high heat. Add a little oil and cook the marinated chicken until seared and cooked through.
7
Assemble the wraps: Spread a layer of garlic sauce on a large tortilla. Top with cooked chicken, sliced pickles, and cooked french fries.
8
Drizzle with pomegranate molasses and optional hot sauce, then roll the tortilla up tightly.
9
Heat a large griddle or pan. Place the wraps seam-side down.
10
Brush the tops and sides of the wraps with the prepared red sauce.
11
Toast on all sides until golden brown and crispy.
12
Serve immediately, with extra garlic sauce and pomegranate molasses for topping.