Crispy Chicken Shawarma Wrap with Garlic Toum Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, pat the thighs dry before marinating, and don't overcrowd the skillet. Searing in batches ensures even browning.

If you have time, let the marinated chicken sit at room temperature for 20 minutes before cooking, but never more than 30 minutes for food safety.

To make the toum sauce at home, blend garlic with lemon juice and salt, then slowly drizzle in oil until emulsified. The sauce should be thick and creamy.

If it splits, add a teaspoon of cold water and blend again. Store leftover toum in the refrigerator for up to a week.

Variations

• Spicy Shawarma: Add 1-2 teaspoons of harissa paste or chili flakes to the marinade for a fiery kick. You can also drizzle sriracha or hot sauce over the filling before rolling.
• Chicken Shawarma Bowl: Skip the pita and serve the chicken, fries, pickles, and toum over a bed of rice or salad. Add chopped tomatoes, cucumbers, and parsley for extra freshness.
• Veggie Shawarma: Replace the chicken with grilled halloumi or roasted cauliflower. Marinate the vegetables in the same spice blend and sear until charred. Use vegan toum (made with aquafaba or vegan mayo) if needed.
• Breakfast Shawarma: Add a fried egg to each wrap before rolling. The runny yolk adds richness and makes it a hearty breakfast or brunch option. Use a softer pita for easier folding.

Storage and make-ahead

Fridge

Store leftover wraps in the refrigerator for up to 3 days. Keep toum separate to maintain crispness.

Freezer

Freeze assembled wraps (without toum) for up to 2 months. Wrap tightly in foil and plastic wrap. Thaw overnight in the fridge before reheating.

Reheat

Reheat frozen or refrigerated wraps in a hot skillet or oven at 350°F (175°C) for 10-15 minutes until heated through and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the toum sauce separate to prevent sogginess.

To reheat, place the wraps in a hot skillet or oven at 350°F (175°C) for 5-10 minutes until crispy again. Avoid microwaving, as it will make the pita chewy.

The chicken can be marinated up to 24 hours in advance. Cook the chicken and slice it, then store it in the refrigerator for up to 3 days. Assemble the wraps just before serving. The toum sauce can be made several days ahead and kept refrigerated.

Serving ideas

Serve the shawarma wraps hot, straight from the griddle, with a bowl of extra garlic toum sauce for dunking. They pair well with a side of pickled vegetables, a simple cucumber salad, or a bowl of lentil soup. For a complete meal, add a fresh tabbouleh or fattoush salad.

These wraps are perfect for casual dinners, game-day gatherings, or any time you crave bold, satisfying flavors.

Cut them in half to make them easier to handle, and serve with napkins — they're delightfully messy. For a lighter option, you can reduce the fries or use baked sweet potato fries.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Garlic Toum

Prep 25 minCook 20 minTotal 45 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1/2 cup plain yogurt
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1/2 cup garlic toum sauce
• 4 large pita breads
• 2 cups cooked french fries
• 1/2 cup pickled turnips or pickles, sliced
• Extra garlic toum sauce, for serving

Instructions

1. In a large bowl, whisk together the yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, smoked paprika, cardamom, cinnamon, and salt. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
2. Heat a large cast iron skillet over high heat until smoking. Add the marinated chicken thighs in a single layer, working in batches if needed. Sear for 4-5 minutes per side until deeply charred and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes.
3. Slice the rested chicken into thin strips against the grain. Keep the strips warm while you prepare the wraps.
4. Lay a pita flat on a work surface. Spread a generous layer of garlic toum sauce over the center. Pile with sliced chicken, a handful of french fries, and some pickled turnips or pickles.
5. Fold the bottom edge of the pita over the filling, then fold in the sides and roll tightly into a snug cylinder.
6. Heat a griddle or large skillet over medium-high heat. Place the wraps seam-side down and press with a spatula. Cook for 2-3 minutes per side until golden brown and crispy all over.
7. Transfer the pressed wraps to a cutting board and let rest for 2 minutes. Slice each wrap in half on a diagonal, exposing the crispy layers.
8. Serve the wraps immediately with extra garlic toum sauce on the side for dunking.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

780

Protein

45 g

Carbohydrates

60 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.