Chicken Shawarma Wraps
These homemade chicken shawarma wraps are packed with my smoky and juicy marinated chicken, creamy garlic toum sauce plus all toasted in a pan until crispy and lightly charred. Once assembled, the wrap is coated in my red sauce and toasted in a hot pan until golden and charred on all sides!
Ingredients
- Ingredients
- 2 chicken breasts
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp turmeric
- 1 tsp smoked cayenne pepper
- 3 tbsp extra virgin olive oil
- 3 wraps or flatbreads
- Pickled cucumbers sliced lengthways into long rectangles
Salad
- Tomatoes chopped
- Red onion finely sliced
- Fresh coriander chopped
- Salt
- Black pepper
- Sumac lots
Toum (Garlic Sauce immersion blender version)
- 30 –45 g frozen peeled garlic cloves 7–10 cloves
- 0.5 g kosher salt
- 30 –40 g lemon juice to taste
- 20 –30 g ice cold water
- 220 –450 g neutral oil canola, sunflower or grapeseed — I used 365 g
Red Sauce (for toasting wraps)
- 5 tbsp oil
- 2 tbsp Tomato purée
- 1 tbsp Ketchup
- pinch of salt
- 1 tsp of paprika
Instructions
- Slice the chicken breasts into similar sized strips. Add the chicken breasts to a bowl with all marinade ingredients. Mix well until fully coated and leave to marinate for at least 1 hour or longer if possible. I like to do mine overnight!
- In a bowl combine chopped tomatoes, red onion, fresh coriander, salt, black pepper and plenty of sumac. Mix well and set aside.
- Prepare the toum using the frozen garlic cloves and listed ingredients in an immersion blender until thick, fluffy and creamy. Full recipe and video coming soon.
- In a small pan combine oil, tomato purée, ketchup, salt and paprika. Heat gently and mix until smooth, then set aside.
- Cook the marinated chicken in a hot pan until fully cooked and lightly charred.
- Once the chicken is fully cooked, transfer it to a pan that has a lid. Place a makeshift foil bowl or small steel bowl in the centre of the pan and add one medium sized lit coal (burn the coal until it turns white). Pour about 1 teaspoon of ghee or oil over the coal and immediately cover with the lid. Allow the chicken to smoke for 30 minutes to give it an authentic shawarma flavour.
- Assemble each wrap by adding toum, cooked chicken, fresh salad mixture and pickles. Roll tightly into a wrap.
- Place the assembled wrap into a hot pan. Coat all sides with the red sauce and toast, turning regularly, until crispy, golden and slightly charred on all sides. Cook as long as you like depending on how toasted you want it.
- Slice and serve immediately while hot and crispy.
Video
Notes
• Marinate the chicken for at least 1 hour for deeper flavour. I like to do overnight!
• Slice the chicken evenly so it cooks quickly and stays juicy.
• Use plenty of sumac in the salad for that authentic shawarma flavour.
• Roll the wraps tightly so they hold their shape when toasting.
• Once the chicken is cooked place it in a pan with a lid. Put a lit medium sized coal (burn until white) in a small foil or steel bowl inside the pan, pour 1 teaspoon ghee or oil over it and immediately cover. Allow the chicken to smoke for 30 minutes.
• Slice the chicken evenly so it cooks quickly and stays juicy.
• Use plenty of sumac in the salad for that authentic shawarma flavour.
• Roll the wraps tightly so they hold their shape when toasting.
• Once the chicken is cooked place it in a pan with a lid. Put a lit medium sized coal (burn until white) in a small foil or steel bowl inside the pan, pour 1 teaspoon ghee or oil over it and immediately cover. Allow the chicken to smoke for 30 minutes.