Shawarma Wrap Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and pat dry. Cut into 1/2–3/4-inch strips. In a medium bowl combine 1 tbs yogurt, 2 tbs olive oil, 2 tbs lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, and 1 tsp kosher salt. Add the chicken, toss to coat thoroughly, cover and refrigerate at least 30 minutes — preferably 2 hours or up to overnight for best flavor.

Cook the chicken

Heat a large skillet or cast-iron pan over medium-high heat and add a thin film of oil. Remove chicken from marinade allowing excess to drip off. Sear chicken strips in a single layer (work in batches if needed) about 3–4 minutes per side until nicely browned and cooked through to an internal temperature of 165°F (74°C). If pieces are thicker, reduce heat to medium and cook a few minutes longer. Transfer cooked chicken to a plate and let rest 5 minutes, then roughly chop or slice into bite-sized pieces.

While the chicken marinates or cooks, prepare the sauce. Grate cucumber, squeeze out excess moisture using a paper towel or cheesecloth until mostly dry. Stir together 1/2 cup Greek yogurt, drained cucumber, minced garlic, chopped dill, 1 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Refrigerate until assembly (can be made up to a day ahead).

Quick-pickle onions

Place the thinly sliced red onion in a small bowl. Mix 2 tbs white vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp salt until sugar dissolves. Pour over the onions, press down so they are submerged and let sit at least 10 minutes (longer for more tang).

Prepare salad: slice the tomato and shred the lettuce. Chop parsley. Set aside until assembly.

Warm the tortillas: heat a dry skillet over medium, brush each tortilla lightly with the 1 tsp olive oil or butter, and warm 20–30 seconds per side until pliable and slightly browned. Keep wrapped in a clean towel to stay warm.

Assemble wraps: lay a warm tortilla on a work surface. Spread about 2 tbs tzatziki-style sauce down the center. Add a handful (about 3–4 oz) of sliced chicken, a small handful of shredded lettuce (about 1/2 cup), a couple tomato slices, a spoonful of pickled onions, and sprinkle 1/2 tbs chopped parsley. Add optional hot sauce to taste.

Fold and serve: fold the bottom edge up over filling, then fold the sides in and roll tightly. If desired, place seam-side down in a hot skillet for 1 minute to seal and crisp slightly. Serve immediately. Leftover chicken and sauce keep refrigerated for up to 3 days.