Best 3 Chicken Shawarma Wraps Recipes

LEBANESE CHICKEN SHAWARMA (WRAPS/PLATTER/PLATE)

Steps:

• Finely chop the onion.
• Add all the marinade ingredients, including the onion, to a large bowl and mix well to combine.
• Cut the chicken into thin slices.
• Add the chicken slices to the bowl with the marinade and toss to coat. Cover the bowl with clingfilm/beeswax wrap and marinate for at least four hours or overnight (up to 24 hours maximum).Alternatively, you can marinate the chicken in a large Ziplock bag - but I find the bowl easier for wet marinades.
• When you're ready to cook the yogurt marinated chicken shawarma, heat a large skillet over medium heat.You shouldn't need to add any oil as there is already some in the shawarma marinade.
• Once hot, add the chicken and sauté, stirring often, until deep golden and fully cooked- this takes between 12-15 minutes usually.
• Other cooking methods:Grilled: When grilling the chicken shawarma, I'll oil the grates slightly to avoid sticking. You can use an electric grill (over medium-high heat) or charcoal BBQ and grill for about 3-4 minutes on one side, turning and cooking until nicely charred and cooked through. If using a grill, it's best to cook the chicken with the lid down. You can use a thermometer to check the internal temp is 160ºF/71ºC - then remove and allow to rest for a few minutes before serving.Roasted: Oven-roasted chicken shawarma is very hands-off, but I usually don't bother with chicken I've cut down into thin strips. If you want to, I recommend baking the chicken at 400ºF/200ºC for 10-15 minutes (depending on how large your chicken pieces are. If you're using large fillet-style pieces, then this is more likely to be 20-25 minutes). Use a meat thermometer to ensure the internal temperature reaches 160ºF/71ºC. Optionally, use the broiler for more browning at the end and allow the chicken to rest for several minutes before serving.
• Once cooked, you can enjoy the Lebanese chicken shawarma in several ways (listed on the blog post); however, my favorite is making delicious chicken shawarma wraps.
• To do so, I like to use Lebanese-style thin pita bread (10-inches - also called Arabic bread). First, spread a layer of garlic sauce (toum), then load it up with gherkins, tomato slices, lettuce, and the chicken shawarma; optionally add some fries (either in the sandwich/wrap or on the side).Other optional toppings include red onion slices, pickled turnips, creamy hummus, chili sauce, tahini sauce, or a creamy yogurt-based shawarma sauce. More non-traditional additions include bell peppers, avocado, olives, or tzatziki.Top Tip: for a large gathering, I recommend setting up a chicken shawarma platter, pairing all the various toppings, dips, and sauces, with pita for wraps and grains/pita chips for shawarma bowls. That way, your guests can pick and choose what they want. Even better, for meat-free guests, you can provide this vegan mushroom shawarma or even traditional falafels!
• Make ahead: you can prepare the marinade 3-4 days in advance and leave the chicken to marinate for up to 24 hours. Alternatively, you can freeze the chicken shawarma before cooking. To do so, add the chicken and marinade to a large Ziplock bag, then freeze for up to 3 months - no need to marinade first as it will marinade as the chicken defrosts in your fridge before cooking. Storing: store any leftovers of the Lebanese chicken shawarma in an airtight container in the fridge for between 2-3 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking). Reheating: you can reheat the chicken shawarma either in the microwave (in 30-second intervals) or in a skillet (with a splash of water for moisture). Alternatively, enjoy the leftover Lebanese chicken shawarma cold on salads and pasta salads.

CHICKEN SHAWARMA WRAP

Steps:

• For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.
• For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.
• For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.
• Prepare a grill for medium heat and oil the grill grates.
• Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.
• For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!

GRILLED CHICKEN SHAWARMA WRAPS WITH RAITA

Steps:

• At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
• About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
• Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
• Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
• To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
• Wrap each naan around the sandwich ingredients, and serve.