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

Tips for success

For the crispiest wraps, make sure the panini press is fully preheated before adding the wraps. If the press isn't hot enough, the bread will absorb the drippings and become soggy instead of crisp.

Also, don't overload the wraps—too much filling makes them difficult to roll and press evenly. Stick to about 1/2 cup of chicken per wrap, along with a small handful of fries and a few pickle slices. You can always add more if you're serving a crowd.

To keep the wraps warm while you press the remaining ones, place them on a baking sheet in a 200°F (95°C) oven. This keeps the crust crisp without drying out the filling. If you're making these ahead, you can assemble the wraps and refrigerate them, then press them just before serving.

The toum can be made up to a week in advance and stored in the fridge—just bring it to room temperature before using. And don't forget to save the chicken drippings from the skillet; they add incredible flavor to the pressing step.

Variations

• Spicy Shawarma: Add 1-2 teaspoons of harissa paste or a pinch of cayenne pepper to the marinade for a fiery kick. Serve with extra harissa on the side for those who like it hot.
• Chicken Shawarma Bowl: Skip the flatbread and serve the chicken, fries, and pickles over a bed of rice or salad. Drizzle with toum and a squeeze of lemon for a lighter, gluten-free option.
• Lamb Shawarma Wrap: Substitute ground lamb for the chicken thighs. Cook the lamb in a skillet until browned and cooked through, then season with the same spices. Proceed with the wrap assembly as directed.
• Vegetarian Shawarma: Replace the chicken with roasted cauliflower or chickpeas tossed in the same marinade. Sear in a hot skillet until charred, then roll with the usual fillings. This version is hearty and satisfying.

Storage and make-ahead

Fridge

Store leftover chicken and assembled wraps in airtight containers in the fridge for up to 3 days. Keep toum in a separate jar.

Freezer

Freeze cooked chicken strips in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat gently.

Reheat

Reheat pressed wraps in a toaster oven or skillet over medium heat for 3-4 minutes per side, until hot and crisp.

Store leftover chicken shawarma strips and assembled (but not pressed) wraps separately in airtight containers in the refrigerator for up to 3 days. The toum can be stored in a jar in the fridge for up to a week. If you have pressed wraps, store them in the fridge; they will lose their crispness but can be reheated. Keep the fries separate to avoid sogginess.

The chicken can be marinated up to 24 hours in advance. The toum can be made up to a week ahead. You can also sear and slice the chicken a day ahead, then reheat gently before assembling. Assemble the wraps (without pressing) up to 4 hours ahead, cover with plastic wrap, and refrigerate. Press them just before serving for the best texture.

Serving ideas

Serve the shawarma wraps hot, straight from the press, with a bowl of extra garlic toum on the side for dipping. They're fantastic on their own, but you can also add a side of pickled vegetables, a simple cucumber salad, or a handful of fresh herbs like parsley or mint.

For a heartier meal, serve with a bowl of lentil soup or a crisp fattoush salad. The wraps are best enjoyed immediately, while the exterior is still crackly and the filling is warm and juicy.

For a fun dinner party, set up a shawarma bar with all the components—warm flatbreads, chicken, toum, fries, pickles, and extra sauces. Let everyone build their own wrap, then press them in batches. This interactive approach is always a hit.

If you have leftovers, slice the wraps into rounds and serve them as appetizers the next day—they're delicious cold or reheated in a toaster oven. Just remember to keep the toum separate until serving to avoid sogginess.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Garlic Toum

Prep 35 minCook 25 minRest 5 minTotal 1 h 5 minServes 4

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup garlic toum sauce, store-bought or homemade
• 4 large Lebanese flatbreads
• 2 cups crispy french fries, cooked
• 1/2 cup pickled wild cucumbers, sliced
• 2 tbsp rendered chicken drippings (from searing)

Instructions

1. In a large glass dish, whisk together the garlic powder, smoked paprika, ground cumin, ground coriander, turmeric, Greek yogurt, lemon juice, olive oil, kosher salt, and black pepper until smooth. Add the boneless chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Heat a cast-iron skillet over high heat until smoking. Add the marinated chicken thighs in a single layer (work in batches if needed). Sear for 4 minutes per side, until deeply charred on the edges and cooked through. Transfer to a cutting board and let rest for 5 minutes.
3. After resting, carve the chicken into thin, succulent strips against the grain. Set aside and keep warm.
4. Warm the Lebanese flatbreads in a dry skillet over medium heat for about 30 seconds per side, until pliable and lightly toasted. Keep them covered with a clean towel to stay soft.
5. Lay one flatbread on a work surface. Spread a generous layer of garlic toum sauce over the entire surface, leaving a 1-inch border at the edges.
6. Arrange a portion of the sliced chicken in a line down the center of the bread. Top with a handful of crispy french fries and a few slices of pickled wild cucumbers.
7. Fold the bottom edge over the filling, then fold in the sides, and roll tightly into a cylinder. Repeat with the remaining flatbreads and fillings.
8. Preheat a ribbed panini press or grill pan over medium-high heat. Brush the outside of each wrap with rendered chicken drippings.
9. Place the wraps on the hot press, seam-side down. Press for 2-3 minutes, until golden and crisp. Flip and press for another 2-3 minutes, until charred in spots and heated through.
10. Transfer the pressed wraps to a cutting board and let rest for 2 minutes. Slice each wrap diagonally in half and serve immediately with extra garlic toum sauce for dipping.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

30 g

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