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 in a bowl. Toss chicken in marinade, rest 5 minutes. Slice pickled turnip, tomato, and 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 just cooked through.
Warm
Brush 2 flatbreads lightly with a little olive oil. Warm each in a dry pan over medium 30 seconds per side until pliable and warmed through.
Wrap
Lay first warmed flatbread flat. Spread 30g toum in a 5cm strip leaving 3cm borders. Layer half the chicken, half the pickled turnip, half the tomato, half the red onion, and half the parsley. Fold bottom edge up, fold sides in, roll tightly into a sealed wrap. Repeat with the second flatbread and remaining filling.
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.