Garlic Chicken Shawarma Wraps

$- 1 lb boneless, skinless chicken thighs - 4 cloves garlic - ¼ cup plain yogurt - 3 tablespoons extra virgin olive oil - 4 large pita breads or flatbreads - Ground cumin - Ground coriander - Smoked paprika - Turmeric - Ground cinnamon - Salt and freshly ground black pepper - 1 cup shredded romaine lettuce - 1 large ripe tomato - ½ cucumber - ¼ red onion - ¼ cup tahini sauce or creamy garlic sauce Gathering the right ingredients is key. Start with chicken thighs. They stay juicy and full of flavor. Garlic is your flavor hero, bringing depth to the marinade. Yogurt adds creaminess and tenderizes the chicken. Olive oil keeps everything moist during cooking. Next, let's spice things up! You need cumin and coriander for warmth. Smoked paprika adds a lovely smokiness. Turmeric brings a bright color and earthy flavor. A touch of cinnamon gives a hint of sweetness. Salt and black pepper are must-haves to balance all tastes. Finally, fresh ingredients make your wrap shine. Shredded romaine lettuce adds crunch. Diced tomatoes and cucumbers provide freshness. Thin slices of red onion add a zesty bite. Don't forget the tahini or creamy garlic sauce! It adds that final touch of creaminess. Now you have everything to make these garlic chicken shawarma wraps a hit! {{ingredient_image_2}} - In a medium bowl, combine minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, yogurt, olive oil, salt, and pepper. - Coat the chicken thighs well in the marinade. - Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For the best taste, marinate overnight. - Preheat your grill or a skillet over medium-high heat. - Take the chicken out of the fridge and let excess marinade drip off. - Cook the chicken thighs for about 6-7 minutes on each side. They should be charred and cooked through, reaching 165°F (75°C). - Once done, let the chicken rest for 5 minutes. Slice it into thin strips. - Warm the pita breads on the grill or skillet for about 1 minute on each side. - On each warmed pita, add a layer of shredded romaine lettuce. - Top with diced tomatoes, cucumbers, and red onion slices. - Place the sliced chicken on the veggies, then drizzle with tahini or garlic sauce. - Carefully roll up each pita, folding in the sides to secure the filling. You can cut them in half for easier handling. - Opt for overnight marination for deeper flavor. - Adjust seasoning levels to your taste. This lets you control the spice. Marinating your chicken is key. I recommend letting it sit overnight. This allows the spices to soak in fully. If you like it spicier, add a pinch more paprika or garlic. You can also try adding lemon juice for a zesty twist. - Use a meat thermometer for best results. - Manage heat to avoid burning chicken. Cooking the chicken just right is vital. The meat should reach 165°F (75°C) inside. I use a meat thermometer for this. It's easy and helps avoid undercooking. When cooking, keep the heat at medium-high. This helps to get a nice char without burning the outside. - Serve with fresh herbs. - Pair with dipping sauces. When serving, I love to add fresh herbs like parsley or mint. This adds color and freshness. Place your wraps on a wooden board, cut in half to show off the fillings. A small bowl of tahini sauce on the side is perfect for dipping. Pro Tips Marination Matters: Allowing the chicken to marinate overnight will yield a more intense flavor, as the spices and garlic penetrate the meat more deeply. Grill Marks: For those beautiful char marks, ensure your grill or skillet is well preheated before adding the chicken. This helps to sear the meat and lock in juices. Pita Perfection: Warm the pita bread just until pliable; overcooking can make them stiff and difficult to wrap. A light toast enhances the flavor and texture. Freshness is Key: Use fresh vegetables and herbs for your wraps. They not only add vibrant color but also contribute to the overall freshness and crunch of each bite. {{image_4}} You can swap the chicken for beef or lamb. Both meats add a rich flavor. Beef works well with the same spices, creating a hearty dish. Lamb offers a unique taste that pairs nicely with the garlic and spices. For a plant-based option, try marinating tofu or tempeh. These substitutes soak up the same spices, giving them great flavor. Experimenting with sauces can elevate your wraps. Try a yogurt sauce or a spicy harissa. Yogurt adds creaminess, while spicy sauces can kick up the heat. Adjust the spice levels to fit your taste. If you like mild flavors, keep it simple. For bold flavors, add extra chili or garlic to your sauce. Adding more vegetables can make your wraps even better. Bell peppers add crunch and color, while avocado gives a creamy texture. You can also use different types of lettuce or greens. Spinach or kale can make your wraps even healthier. Mix and match to find your favorite combination. To keep your garlic chicken shawarma wraps fresh, refrigerate them. They stay good for up to 2 days. If you want the best taste, store the wraps and their fillings separately. This will help keep everything fresh and tasty. You can freeze cooked chicken for later meals. First, let it cool down. Then, wrap it in airtight containers. This keeps the chicken safe and prevents freezer burn. You can enjoy it anytime without losing flavor. To reheat your chicken, thaw it in the refrigerator overnight. This helps the chicken warm evenly. You can then reheat it in a skillet or microwave. If using a skillet, heat it over medium heat until hot. In the microwave, use short bursts to warm it up. Enjoy your wraps just like they were fresh! To marinate chicken well, mix ingredients in a bowl. Use garlic, spices, yogurt, and oil. Make sure the chicken is fully coated. Cover the bowl and chill it in the fridge. The best marinating time is at least 1 hour. For deeper flavor, marinate overnight. This allows the spices to soak in well. Yes, you can prep garlic chicken shawarma wraps in advance. Marinate the chicken a day before. Cook it and store the chicken in the fridge. You can also chop the veggies ahead of time. Keep the veggies in separate containers. This keeps them fresh. Assemble the wraps just before eating. This way, you keep the pita soft and tasty. There are many great sides to serve with shawarma wraps. You can pair them with a fresh salad. Try tabbouleh or a simple cucumber salad. Hummus also makes a great side dip. For drinks, serve with mint tea or lemonade. These will balance the meal and add flavor. Enjoy your wraps with these tasty sides! In this guide, you explored the key ingredients for delicious garlic chicken shawarma wraps. You learned the best ways to marinate, cook, and assemble the wraps. I also shared tips for storage and variations, so you can customize your meal. Embrace these steps, and you'll create tasty wraps that impress everyone. Enjoy experimenting with flavors, and make each wrap your own!$

Garlic Chicken Shawarma Wraps

Delicious wraps filled with marinated garlic chicken and fresh vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine Middle Eastern

Servings 4

Calories 450 kcal

Ingredients

1 lb boneless, skinless chicken thighs
4 cloves garlic, finely minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon ground cinnamon
¼ cup plain yogurt
3 tablespoons extra virgin olive oil
to taste Salt and freshly ground black pepper
4 large pita breads or your preferred flatbreads
1 cup shredded romaine lettuce
1 large ripe tomato, diced
½ cucumber, diced
¼ medium red onion, thinly sliced
¼ cup tahini sauce or creamy garlic sauce for drizzling

Instructions

In a medium bowl, combine the minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, ground cinnamon, plain yogurt, olive oil, a generous pinch of salt, and freshly ground black pepper. Mix well to create a rich and aromatic marinade.
Place the chicken thighs into the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, though marinating overnight will enhance the flavors even more.
When ready to cook, preheat your grill or a large skillet over medium-high heat. Take the marinated chicken out of the refrigerator and remove it from the marinade, allowing excess marinade to drip off. Cook the chicken for approximately 6-7 minutes on each side, or until it is cooked through and has developed a beautiful char. The internal temperature of the chicken should reach 165°F (75°C).
After cooking, transfer the chicken to a cutting board and let it rest for about 5 minutes. Once rested, slice the chicken into thin, bite-sized strips for easy wrapping.
To prepare the pita wraps, warm the pita breads on the grill or in a skillet for about 1 minute on each side, just until they are pliable and slightly toasted.
On each warmed pita, lay down a generous helping of shredded romaine lettuce, followed by the diced tomatoes, cucumber, and thin slices of red onion.
Layer the sliced garlic chicken atop the fresh vegetables, then generously drizzle tahini sauce or creamy garlic sauce over the top.
Carefully roll up each pita, folding in the sides and wrapping it tightly to secure the filling inside. You can cut each wrap in half for easier handling.

Notes

Serve the wraps on a rustic wooden board, sliced in half to showcase the vibrant fillings. Accompany with a small bowl of extra tahini sauce for dipping, and add a sprinkle of fresh herbs like parsley or mint on top for a delightful finishing touch.

Keyword chicken, garlic, pita, shawarma, wraps