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Chicken Shawarma Wraps with Creamy Garlic Sauce Recipe

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Enjoy the vibrant flavors of marinated chicken wrapped in warm pita, complemented by a rich and tangy creamy garlic sauce. Perfect for a quick weeknight dinner or a casual gathering, these wraps are sure to impress.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 4 cloves garlic, minced
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1 cup plain yogurt (Greek or regular)
  • 4 cloves garlic, minced
  • 2 tablespoons tahini (optional)
  • 2 tablespoons lemon juice
  • Salt to taste
  • Water (to thin out, if necessary)
  • 4 large pita bread or flatbreads
  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • 1/2 cucumber, diced
  • 1/2 red onion, thinly sliced
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. In a bowl, combine 3 tablespoons of olive oil, 1 tablespoon each of ground cumin, ground coriander, smoked paprika, 1 teaspoon each of ground turmeric, ground cinnamon, and cayenne pepper, 4 minced garlic cloves, the juice of 1 lemon, and salt and pepper to taste. Add 1 lb of boneless, skinless chicken thighs, ensuring they are well-coated. Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours for deeper flavor.
  2. While the chicken is marinating, preheat your grill or grill pan over medium-high heat for about 10 minutes.
  3. Once the grill is hot, remove the chicken thighs from the marinade and place them on the grill. Cook for 5-7 minutes on one side until the edges turn golden and the chicken releases easily. Flip and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (75°C).
  4. While the chicken is grilling, mix 1 cup of plain yogurt, 4 minced garlic cloves, 2 tablespoons of tahini (if using), and 2 tablespoons of lemon juice in a bowl. Season with salt to taste. If the sauce is too thick, add a little water to reach your desired consistency.
  5. As the chicken finishes cooking, chop your fresh vegetables. Dice 1 medium tomato, 1/2 cucumber, and thinly slice 1/2 red onion. Shred 1 cup of lettuce. Set aside.
  6. After the chicken has rested for a few minutes, slice it into strips. Lay out 4 large pita bread or flatbreads, and spread a generous amount of creamy garlic sauce on each. Add a handful of shredded lettuce, diced tomato, cucumber, red onion, and sliced chicken. Top with fresh parsley or cilantro.
  7. Roll up the wraps tightly and serve immediately, with extra creamy garlic sauce on the side for dipping.

Nutrition

Keywords: Allowing the chicken to marinate for at least 30 minutes is crucial for flavor. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). Feel free to adjust the garlic levels in the sauce to your preference.

Find it online: https://softtasty.com/chicken-shawarma-wraps-with-creamy-garlic-sauce-recipe/