Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into strips
- 3 large garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, adjust for spice preference)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Yogurt Sauce
- 3/4 cup plain Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
For Assembly
- 4 flatbreads or pita breads
- Lettuce leaves
- Tomato slices
- Red onion slices
Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with minced garlic, ground cumin, ground coriander, smoked paprika, cayenne pepper, lemon juice, olive oil, salt, and pepper. Toss everything well to coat the chicken evenly. Cover the bowl and refrigerate it for at least 30 minutes to allow the flavors to meld.
- Prepare the Yogurt Sauce: In a separate bowl, mix the plain Greek yogurt with minced garlic, lemon juice, salt, and pepper. Cover and refrigerate until ready to use, allowing the flavors to develop.
- Cook the Chicken: Heat a nonstick skillet over medium-high heat. Add the marinated chicken strips and cook for about 5 minutes on each side, or until fully cooked through and lightly charred. Remove the chicken from the skillet and let it rest for 5 minutes. Slice further if desired for easier wrapping.
- Warm the Flatbreads: Briefly warm the flatbreads or pita breads in a dry skillet for a few seconds on each side to make them pliable and enhance their flavor.
- Assemble the Wraps: Spread a generous layer of the prepared yogurt sauce over each warmed flatbread. Then add fresh lettuce leaves, tomato slices, and red onion slices. Top with the cooked chicken strips. Roll the flatbreads tightly to form wraps and serve immediately while warm and fresh.
Notes
- Marinating the chicken for longer (up to 2 hours) will intensify the flavor.
- Adjust cayenne pepper to control the spice level according to your preference.
- Use chicken breast if you prefer a leaner option, but thighs provide more flavor and juiciness.
- You can add pickles or a sprinkle of sumac for an authentic shawarma taste.
- To save time, prepare the yogurt sauce in advance and store it refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Wraps & Sandwiches
- Method: Frying
- Cuisine: Middle Eastern
