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Main Dishes · No. 86

Crispy Chicken Shawarma Wraps

Spiced yogurt-marinated chicken rolled in pita with pickles and fries, brushed with a tomato chili glaze and toasted crisp. Garlic sauce on the side. From Rida Cooks.

Middle EasternDinner

Crispy Chicken Shawarma Wraps
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Ingredients

Chicken

  • 1.5 kg (about 3 1/4 lb) boneless chicken, cut in thin strips
  • 1 tsp red chili powder
  • 1 1/2 tbsp smoked paprika
  • Salt to taste
  • 1 1/2 tsp black pepper
  • 1 1/2 tbsp garlic powder
  • 1 1/2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 1/2 tsp onion powder
  • 2 tbsp lemon juice
  • 3 tbsp yogurt
  • 1 tbsp tomato paste
  • 3 tbsp oil

Garlic Sauce

  • 1 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 1/2 tbsp lemon juice
  • 3 cloves garlic, minced
  • Salt to taste
  • 1 1/2 tbsp olive oil (optional)

Glaze

  • 1/2 cup oil
  • 1 1/2 tbsp tomato paste
  • 1/4 tsp salt
  • 1 tsp red chili powder
  • 2 tbsp ketchup
  • 1/4 cup water

To Assemble

  • Large pitas or tortillas
  • Sliced pickles
  • Fries (optional)

Method

  1. Mix the chicken with all its marinade ingredients. Marinate 30 minutes to overnight.
  2. Mix the garlic sauce. Set aside.
  3. Mix the glaze. Set aside.
  4. Oven: spread the chicken on a baking sheet and bake at 400°F (200°C) until cooked through, 165°F inside. Stovetop: cook in a pan over medium until tender and cooked through.
  5. Lay out a pita or tortilla. Add chicken, pickles and fries. Roll up tight.
  6. Brush the outside generously with the glaze.
  7. Toast in a pan on both sides until crisp.
  8. Cut and serve warm with the garlic sauce.

Notes

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Source: Instagram by rida.cooks.official (Rida Cooks) (original post)

Added 2026-10-16

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