Print

Chicken Shawarma Wrap

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the savory taste of marinated chicken thighs wrapped in soft flatbreads, drizzled with creamy garlic yogurt sauce and fresh veggies.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • Salt and black pepper to taste
  • 4 flatbreads or naan
  • 1/2 red onion thinly sliced
  • 1/2 cup fresh parsley chopped
  • 1 cup Greek yogurt
  • 3 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini

Instructions

  1. Create the Marinade: In a large bowl, combine olive oil, cumin, smoked paprika, turmeric, coriander, garlic powder, cinnamon, salt, and black pepper. Mix into a smooth marinade paste.
  2. Marinate the Chicken: Add the chicken thighs to the marinade and toss to coat. Let marinate for at least 20 minutes, or overnight for best flavor.
  3. Prepare the Garlic Yogurt Sauce: Whisk together Greek yogurt, minced garlic, lemon juice, and tahini until smooth. Season with salt and refrigerate.
  4. Heat the Skillet: Heat a cast iron skillet over medium-high heat.
  5. Cook the Chicken: Cook the marinated chicken thighs for 6-7 minutes per side until charred and cooked through. Remove from heat, let rest for 5 minutes, then slice into strips.
  6. Warm the Flatbreads: Warm the flatbreads on a dry skillet over medium heat for 30-45 seconds per side.
  7. Assemble the Wrap: Layer sliced chicken on warm flatbread, drizzle with garlic yogurt sauce, and top with red onions and parsley. Roll it up tightly and serve.

Notes

Marinate chicken overnight for the best flavor. Pair with refreshing salads or roasted vegetables.

Nutrition

Find it online: https://pinrecipezbylinaa.com/chicken-shawarma-wrap-recipe-2/

Scroll to Top