Chicken Shawarma Wraps

🧄 Ingredients

🥣 Chicken Marinade

• 🍗 500g boneless chicken thighs (or breast), thinly sliced
• 🥣 3 tbsp plain yogurt
• 🫒 2 tbsp olive oil
• 🍋 1 tbsp white vinegar or lemon juice
• 🌶️ 1 tsp ground cumin
• 🌶️ 1 tsp paprika
• 🌿 1 tsp ground coriander
• 🌕 1/2 tsp turmeric
• 🟤 1/2 tsp cinnamon
• 🌶️ 1/4 tsp cayenne pepper (optional)
• 🧄 4 garlic cloves, minced
• 🧂 Salt and black pepper to taste

🧁 Garlic Sauce (Quick Toum-style)

• 🥄 1/2 cup mayonnaise
• 🧄 3 garlic cloves, crushed
• 🍋 2 tbsp lemon juice
• 🧂 Salt to taste

🌯 Wrap Components

• 🫓 4 pita or flatbreads
• 🥒 Sliced cucumbers, tomatoes, onions
• 🟪 Pickled turnips or mixed pickles
• 🌿 Fresh parsley or lettuce

🔥 Instructions

1. Marinate the Chicken
   🥣 In a large bowl, mix all marinade ingredients. Add chicken slices and coat evenly. Cover and refrigerate for at least 1 hour (overnight preferred).
2. Cook the Chicken
   🔥 Heat a skillet or grill pan on medium-high. Cook chicken 5–7 minutes per side until golden and cooked through. Let rest, then slice thinly if needed.
3. Prepare Garlic Sauce
   🧄 Mix mayonnaise, crushed garlic, lemon juice, and salt in a bowl. Whisk until smooth. Taste and adjust seasoning.
4. Assemble the Wraps
   🫓 Warm pita. Spread garlic sauce, layer chicken, fresh veggies, pickles, and parsley. Wrap tightly.
5. Optional Toasting
   🍳 Toast the wrap in a dry pan until golden and slightly crispy on the outside for extra flavor.

💡 Tips & Variations

• 🥔 Add French fries inside the wrap for an authentic Lebanese touch.
• 🥗 Turn it into a shawarma bowl by serving the chicken on rice or salad greens.
• 🍋 Use tahini sauce instead of mayo for a dairy-free version.