Description
Indulge in these Juicy Chicken Shawarma Wraps with Garlic Mayo! Featuring golden spiced chicken, crisp lettuce, tangy red onions, and creamy garlic mayo, these wraps are packed with bold flavors. Perfectly toasted for extra flavor, this satisfying meal pairs beautifully with fries or a fresh salad.
Ingredients
Units
Scale
Meat:
- 500 g chicken (breasts or thighs, cut into strips)
Produce:
- 1 cup iceberg lettuce (shredded)
- 1/2 red onion (thinly sliced)
Condiments:
- 1/2 cup garlic mayo (store-bought or homemade)
Baking & Spices:
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 pinch chili flakes (optional, for heat)
- Salt (to taste)
Oils & Vinegars:
- 2 tbsp olive oil
Dairy:
- 2 tbsp Greek yogurt
Other:
- 4 large wraps (flatbreads or pita)
Instructions
Marinate the Chicken:
- Prepare the Marinade:
- In a bowl, mix olive oil, Greek yogurt, paprika, coriander, cumin, chili flakes, and a pinch of salt.
- Coat the Chicken:
- Add the chicken strips to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
Cook the Chicken:
- Heat the Pan:
- Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil.
- Cook the Chicken:
- Cook the marinated chicken for 6–8 minutes, stirring occasionally, until golden brown and fully cooked (internal temperature should reach 165°F or 74°C). Set aside.
Assemble the Wraps:
- Prepare the Base:
- Warm the wraps or pita bread in a dry skillet or toaster.
- Layer the Ingredients:
- Spread a generous layer of garlic mayo on each wrap. Top with cooked chicken, shredded lettuce, and sliced red onion.
- Wrap and Toast:
- Roll the wraps tightly and return them to the skillet for 1–2 minutes on each side to toast lightly, if desired.
Serve:
- Plate and Enjoy:
- Slice the wraps in half and serve immediately. Pair with fries, pickles, or a fresh side salad.
Notes
- Substitute Greek yogurt with dairy-free yogurt for a lactose-free option.
- For added crunch, include sliced cucumbers or pickled vegetables in the wrap.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat the chicken before assembling.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Grilling or Pan-Cooking
- Cuisine: Middle Eastern
