Chicken Shawarma Wrap with Garlic Sauce, Sumac Onions, and Fresh Veggies Recipe
This Chicken Shawarma Wrap recipe features thinly sliced, marinated chicken thighs seasoned with a blend of Middle Eastern spices and cooked to juicy perfection. Served with a creamy garlic sauce, tangy sumac onions, and fresh toppings like lettuce, tomato, pickles, and crispy french fries, all wrapped in soft lavash bread, this dish offers a delicious balance of flavors and textures perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 wraps 1x
- Category: Wraps & Sandwiches
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
Scale
For the Chicken
- 3 lb chicken thighs, thinly sliced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp sugar
- 2 tbsp tomato paste
- 1 tbsp olive oil
For the Garlic Sauce
- 1/2 cup mayonnaise
- 1/2 cup yogurt
- 5 cloves garlic, grated
- 1/2 lemon’s juice
- 1 tbsp parsley, finely chopped
Sumac Onions
- 1/2 red onion, thinly sliced
- 1 tbsp sumac
- 1/2 lemon’s juice
- 1 tbsp parsley, finely chopped
To Assemble
- Lavash bread (can also use tortilla, pita, or flatbread)
- Garlic sauce
- Harissa
- Lettuce
- Tomato
- Pickles
- French fries
Instructions
- Marinate the Chicken: In a large bowl, combine the sliced chicken thighs with salt, black pepper, ground cumin, ground coriander, paprika, onion powder, turmeric, sugar, tomato paste, and olive oil. Mix well to coat all the pieces thoroughly. Cover and let it marinate for at least 1 hour, preferably overnight in the refrigerator for deeper flavor.
- Prepare the Garlic Sauce: In a separate bowl, mix together the mayonnaise, yogurt, grated garlic, lemon juice, and finely chopped parsley. Stir until smooth and well combined. Refrigerate until ready to use.
- Make the Sumac Onions: Toss the thinly sliced red onion with sumac, lemon juice, and parsley. Allow it to sit for 15–20 minutes to soften and develop flavor.
- Cook the Chicken: Heat a large skillet or pan over medium-high heat. Add the marinated chicken pieces and cook for about 6-8 minutes on each side, or until the chicken is cooked through, browned, and slightly charred on the edges. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let rest briefly.
- Warm the Bread: Lightly warm the lavash or chosen bread on a skillet or in the oven to make it pliable and easier to fold.
- Assemble the Wraps: Lay the warmed bread flat and spread a generous amount of garlic sauce on it. Layer cooked chicken, sumac onions, lettuce, sliced tomato, pickles, a drizzle of harissa, and a handful of french fries. Roll tightly to enclose all fillings.
- Serve: Cut the wrap in half if desired and serve immediately while the chicken is warm and the fries remain crispy.
Notes
- For best flavor, marinate the chicken overnight.
- Replace lavash with pita, tortilla, or flatbread as preferred.
- Adjust spice levels by varying the amount of harissa.
- To keep fries crispy, add them just before serving.
- Leftover garlic sauce can be stored in the refrigerator for up to 3 days.
Keywords: Chicken Shawarma, Shawarma Wrap, Middle Eastern Chicken, Garlic Sauce, Sumac Onions, Lavash Wrap, Harissa