Can I use chicken breasts instead of thighs?

Chicken breasts are leaner and will dry out more easily. Thighs stay juicier due to higher fat content, but if using breasts, reduce baking time to 20–22 minutes and monitor closely.

What's the purpose of broiling after baking?

Broiling adds a charred, caramelized layer and extra browning before the final pan-fry step, contributing to the crispy finish.

Can I make the garlic sauce ahead?

Yes, the garlic sauce can be made 1–2 days ahead and stored in an airtight container in the refrigerator.

How do I know when the chicken is fully cooked?

Internal temperature should reach 74°C (165°F) in the thickest part. After baking and broiling, the final pan-fry is for crisping only.

Can I prep the marinated chicken the night before?

Yes, marinate the chicken for up to 12 hours in the refrigerator for deeper flavor, then bake and broil when ready to serve.

Crispy Chicken Shawarma Wraps (Baked & Pan-Fried)

Name: Crispy Chicken Shawarma Wraps (Baked & Pan-Fried)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: For the Chicken Marinade:; 900 g boneless chicken thighs; 80 g Greek yogurt; 1 tbsp lemon juice; 2 tsp minced garlic; 3 tbsp shawarma seasoning; 1 tbsp tomato paste; For the Garlic Sauce:; 120 g 0% Greek yogurt; 30 g light mayonnaise; 1 tsp lemon juice; 1 tsp garlic powder; 1/2 tsp salt; For the Shawarma Coating:; 3 tbsp avocado oil; 2 tbsp tomato paste; salt, to taste; 1 tsp dried chili flakes (optional); For Assembly:; 4 pitta breads (60g each); 1 cup sliced pickles; Cooking spray

CookOSBeta

Crispy Chicken Shawarma Wraps (Baked & Pan-Fried) | CookOS

Ingredients

For the Chicken Marinade:
900 g boneless chicken thighs
80 g Greek yogurt
1 tbsp lemon juice
2 tsp minced garlic
3 tbsp shawarma seasoning
1 tbsp tomato paste
For the Garlic Sauce:
120 g 0% Greek yogurt
30 g light mayonnaise
1 tsp lemon juice
1 tsp garlic powder
1/2 tsp salt
For the Shawarma Coating:
3 tbsp avocado oil
2 tbsp tomato paste
salt, to taste
1 tsp dried chili flakes (optional)optional
For Assembly:
4 pitta breads (60g each)
1 cup sliced pickles
Cooking spray

22 Ingredients

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Instructions

1
Slice the boneless chicken thighs into thin strips and place them in a large mixing bowl.
2
To the chicken, add Greek yogurt, lemon juice, minced garlic, shawarma seasoning, and tomato paste.
3
Mix thoroughly until the chicken is fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or longer for more flavor.
4
While the chicken marinates, prepare the garlic sauce. In a small bowl, combine 0% Greek yogurt, light mayo, lemon juice, garlic powder, and salt. Mix until smooth and set aside.
5
Preheat your oven to 200°C (400°F).
6
Lightly grease a baking tray with cooking spray. Spread the marinated chicken in a single, even layer on the tray.
7
Bake for 20-25 minutes, or until the chicken is cooked through.
8
After baking, switch the oven to a high broil/grill setting. Broil the chicken for 3-5 minutes until it develops a nice char on the edges.
9
Prepare the shawarma coating by whisking together avocado oil, tomato paste, salt, and optional dried chili flakes in a small bowl.
10
To assemble, carefully separate a pitta bread into two thin layers.
11
On one layer of pitta, spread a quarter of the garlic sauce, then top with a quarter of the cooked shawarma chicken and some sliced pickles.
12
Roll the pitta up tightly.
13
Add some of the shawarma coating to a non-stick pan over medium heat.
14
Place the rolled shawarma in the pan, seam-side down. Brush the exterior with more of the coating.
15
Toast the wrap, turning occasionally, until all sides are golden brown and crispy.
16
Repeat the assembly and toasting process for the remaining wraps. Serve immediately.