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

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
- Mix the chicken with all its marinade ingredients. Marinate 30 minutes to overnight.
- Mix the garlic sauce. Set aside.
- Mix the glaze. Set aside.
- 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.
- Lay out a pita or tortilla. Add chicken, pickles and fries. Roll up tight.
- Brush the outside generously with the glaze.
- Toast in a pan on both sides until crisp.
- Cut and serve warm with the garlic sauce.
Notes
- The creator gives no bake time. Go by the 165°F internal temperature.
- Source: @rida.cooks.official on Instagram.