Homemade Chicken Shawarma Wrap
Yogurt-marinated chicken shaped and cooked for thin shaving, paired with quick-pickled red cabbage, crisp lettuce, and creamy garlic sauce in warm flatbread for authentic street-style wraps.
Equipment
- 1 Large mixing bowl
- 1 | Tongs | for tossing chicken
- 1 | Plastic wrap | for shaping log
- 1 | Parchment paper |
- 1 | Skillet or baking dish |
- 1 | Sharp knife | for thin slicing
- 1 | Flat pan | for warming bread
Ingredients
- 1.5 | lbs | chicken thighs | boneless
- 0.5 | cup | plain yogurt |
- 2 | tbsp | olive oil |
- 2 | tsp | paprika |
- 1 | tsp | cumin |
- 1 | tsp | coriander |
- 0.5 | tsp | turmeric |
- 3 | | garlic cloves | minced
- 1 | | lemon | juiced
- 2 | cups | red cabbage | thinly shredded
- 2 | tbsp | vinegar |
- 4 | | flatbreads |
- 0.5 | cup | garlic sauce |
- 1 | cup | lettuce leaves |
Instructions
- Thinly slice red cabbage and toss with vinegar and a pinch of salt; set aside.
- Whisk yogurt, olive oil, spices, minced garlic, and lemon juice into a marinade.
- Add chicken and coat thoroughly; marinate at least 30 minutes.
- Shape marinated chicken into a tight log using plastic wrap and parchment.
- Cook the log in a skillet or oven until internal temperature reaches 165°F.
- Rest five minutes, then unwrap and slice thinly against the grain.
- Warm flatbreads in a dry pan until lightly puffed and spotted.
- Spread garlic sauce on each flatbread, add lettuce, chicken, and pickled cabbage.
- Roll tightly, slice in half, and serve immediately.
Notes
Marinate the chicken overnight for maximum flavor and tenderness.
Store leftover chicken and cabbage separately for up to 3 days.
Reheat chicken gently to avoid drying it out before assembling wraps.
Use chicken breasts if preferred, though thighs stay juicier.
Store leftover chicken and cabbage separately for up to 3 days.
Reheat chicken gently to avoid drying it out before assembling wraps.
Use chicken breasts if preferred, though thighs stay juicier.