Chicken Shawarma Wrap

Name: Chicken Shawarma Wrap
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g Boneless chicken thigh; Flatbread (lavash or large flour) × 4; Lemon × 2; 4 cloves Garlic; 160 g Greek yogurt; 4 tbsp Olive oil; 2 tsp Ground cumin; 2 tsp Ground coriander; 2 tsp Smoked paprika; 1 tsp Ground turmeric; 1 tsp Allspice; Tomato × 2; Cucumber × 1; Red onion × 1; 20 g Fresh parsley; 8 g Salt; 4 g Black pepper

50 min · Easy · Serves 4

720 kcal per serving · 43g protein

Spiced grilled chicken in flatbread with garlic yogurt sauce, tomato, cucumber and red onion. Beirut street food.

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Ingredients

600 g Boneless chicken thigh
Flatbread (lavash or large flour) × 4
Lemon × 2
4 cloves Garlic
160 g Greek yogurt
4 tbsp Olive oil
2 tsp Ground cumin
2 tsp Ground coriander
2 tsp Smoked paprika
1 tsp Ground turmeric
1 tsp Allspice
Tomato × 2
Cucumber × 1
Red onion × 1
20 g Fresh parsley
8 g Salt
4 g Black pepper

Method

Slice the chicken into strips

Slice the chicken into thin strips.
Marinate the chicken

Mix with three-quarters of the olive oil, half the lemon juice, half the grated garlic, cumin, coriander, paprika, turmeric, allspice, salt and pepper until every piece is coated.
Leave to sit

Leave to sit for 20min.
Make the Sauce

Whisk the yogurt with the remaining grated garlic, a squeeze of lemon, the remaining olive oil and salt.
Sear

Heat a pan over high heat. Sear chicken 3min per side until deeply browned and cooked through — 74°C in the thickest piece on a food thermometer.
Rest & Slice

Rest the chicken 3min so the juices settle back into the meat, then cut any long pieces into bite-size strips.
Warm Bread

Warm the flatbread in a dry pan — no oil — 20sec per side, until soft and easy to roll.
Spread sauce on flatbread

Spread sauce on flatbread.
Pile chicken

Pile chicken, sliced tomato, cucumber, red onion and parsley.
Roll tightly

Roll the wrap up tightly.