Chicken Shawarma Wrap

Ingredients

• •700 g boneless skinless chicken thighs
• •3 tbsp olive oil
• •1 lemon, juiced
• •4 garlic cloves, minced
• •1 1/2 tsp ground cumin
• •1 1/2 tsp smoked paprika
• •1/2 tsp ground turmeric
• •1/4 tsp ground cinnamon
• •1/4 tsp ground allspice
• •1/4 tsp cayenne pepper
• •1 tsp salt
• •4 large pita breads or flatbreads
• •1/4 cup mayonnaise
• •1/4 cup plain Greek yogurt
• •2 garlic cloves (for sauce), minced
• •1 tbsp lemon juice (for sauce)
• •2 cups romaine lettuce, shredded
• •2 tomatoes, diced
• •1/2 cup dill pickles, sliced
• •1/2 white onion, thinly sliced

Directions

1. 1Whisk together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, allspice, cayenne, and salt in a bowl.
2. 2Add chicken thighs and toss well to coat; marinate at room temperature 20 minutes or refrigerate up to 24 hours for deeper flavour.
3. 3Stir together mayonnaise, Greek yogurt, minced garlic, lemon juice, and a pinch of salt to make the garlic sauce; refrigerate until needed.
4. 4Heat a large cast-iron or heavy skillet over medium-high heat; cook marinated chicken thighs 5–6 minutes per side until deeply charred on the outside and cooked through.
5. 5Rest chicken 5 minutes, then slice thin across the grain.
6. 6Warm pitas in a dry skillet or directly over a gas flame for 30 seconds until soft and lightly charred.
7. 7Spread garlic sauce generously over each pita.
8. 8Layer on sliced chicken, shredded romaine, tomatoes, sliced onion, and pickles.
9. 9Roll tightly, tucking in the bottom, and wrap the bottom half in parchment paper or foil to hold together.
10. 10Serve immediately with extra garlic sauce on the side.

💡 Sumac sprinkled over the onions and tomatoes adds an authentic tangy brightness — look for it in the spice aisle of Middle Eastern grocery stores or larger Loblaws locations. If unavailable, a small squeeze of lemon juice over the fillings works as a substitute.

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