Spiced Chicken Wrap with Garlic Sauce — Chicken Shawarma Wrap
Levantine wrap of shaved spiced chicken, garlic-toum sauce, pickled turnip, tomato, and parsley folded into a warm flatbread for a fast weeknight dinner.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 440g chicken thighs against the grain. Mix 20ml olive oil, 10ml lemon juice, 10ml vinegar, 4 grated garlic cloves, shawarma spice blend, cinnamon, allspice, Aleppo pepper, and salt. Toss chicken in marinade, rest 5 minutes. Slice pickled turnip, tomato, red onion; pick parsley leaves.
Sear
Heat a wide skillet over medium-high 1 minute. Lift chicken from marinade, sear in single layer 5–6 minutes, turning once, until deeply caramelized on both sides and cooked through. Work in a single batch if chicken fits comfortably; if needed, sear in two batches to avoid crowding.
Warm
Brush both flatbreads lightly with a total of 5ml olive oil. Warm each in a dry pan over medium 30 seconds per side until pliable and warmed through.
Wrap
Lay each warmed flatbread flat. Spread 30g toum in a 5cm strip leaving 3cm borders on each. Layer chicken, pickled turnip, tomato, red onion, and parsley equally between both wraps. Fold bottom edge up, fold sides in, roll tightly into a sealed wrap.
Plate
Slice each wrap on the diagonal and serve immediately while the bread is still warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.