Chicken Shawarma Wrap
Pin RecipeThis Chicken Shawarma wrap is so tender, smokey and flavorful. Marinated in spices and roasted to perfection. Wrapped in a warm flatbread and top with garlic sauce or yogurt sauce, and crispy lettuce.
Servings: 12
Ingredients:
Chicken Marinade:
- 6 boneless chicken thighs fillets
- 1 teaspoon chili powder
- 1 tablespoon cardamom powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 1 tablespoon tandoori powder or smoked paprika powder
- 2 tablespoon lemon juice
- 2 tablespoon oil
- 2 tablespoon yogurt
- 1 teaspoon salt
Garlic Sauce: (1st Option )
- 1 large potato
- 2 cloves of garlic (use less or more depending on your preference)
- 2-3 tablespoon mayonnaise
- 2 tablespoon yogurt
- 1 tablespoon heavy cream
- ½ teaspoon tahini sauce (*optional - recipe below or you can buy the sauce at your local market)
- 1 tablespoon vinegar or lemon juice
- 2 tablespoon olive oil or melted butter
- ½ teaspoon red chili powder (*optional…if you want a bit spicy)
- ¼ teaspoon of salt
- 1 teaspoon Sugar ( adjust according to your sweetness)
Yogurt Sauce: (2nd Option)
- 1 cup Greek yogurt
- 1 clove garlic (minced)
- 1 teaspoon cumin
- 1 tablespoon lemon juice
- 1 teaspoon Salt and pepper to taste
Instructions:
For Chicken:
- Marinate the chicken using the marinade ingredients in a ziploc bag preferably overnight or for at least 4 hours.
- Grill until tender. You can dab a bit of oil on the pieces as they grill. Do not over-cook them, they should be ready within 10-15 minutes.
- Make sure you turn the chicken several times if you’re grilling on a bbq grill to ensure all sides are evenly cooked and slightly charred.
- If baking under an oven grill, set the temperature at 200 C, bake for 10 minutes per side or until slightly charred.
For Garlic Sauce:
- Boil the potato with 2 cloves of garlic and a pinch of salt until potato is tender. Drain the water.
- Add all the ingredients for garlic sauce into a blender including the boiled potato and garlic. Blend until completely smooth.
- The sauce will be somewhat sticky and thick. Add sugar and adjust according to your taste.
- Tastes better the following day, so can be made a day in advance and keeps well for up to a week in the fridge.
Tahini Paste (*This is optional)
- Roast about a quarter cup of sesame seeds, take them out when they just start releasing a bit of oil but before they turn brown.
- Then let them cool for some minutes and then put them in your processor/blender and grind them with a bit of olive oil until you achieve a smooth paste.
- Place in an airtight container and store any leftover in the fridge for up to 4 weeks, or freeze for slightly longer.
For Yogurt Sauce:
- Just mix the above ingredients and set aside.
To Serve:
- Slice the chicken and arrange alongside with the flatbreads, salad and the garlic sauce or yogurt sauce.
- Get a piece of Naan or any flatbread and smear with garlic sauce (or yogurt sauce).
- Top with lettuce, tomato, sliced onions, pickled jalapeno & carrots and chicken shawarma. Roll it up and devour.
Nutrition Information:
Calories: 195.59kcal | Carbohydrates: 1.99g | Protein: 12.75g | Fat: 15.13g | Saturated Fat: 3.63g | Sodium: 196.69mg | Fiber: 0.71g | Sugar: 0.27g
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.