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

Tips for success

For the crispiest results, use a cast-iron skillet or a heavy griddle. Heat it thoroughly before adding the wraps, and press down firmly with a spatula or another heavy pan.

If you have a panini press, it works beautifully here, giving even pressure and perfect grill marks.

Taste the toum before using it—if it’s too sharp, add a pinch of salt or a drop of lemon juice to balance.

You can also thin it with a little water if it’s too thick to spread. For a spicier kick, add a drizzle of hot sauce or a sprinkle of Aleppo pepper to the filling.

Variations

• Spicy Shawarma: Add 1-2 teaspoons of harissa paste or crushed red pepper flakes to the marinade for a fiery kick. Drizzle the finished wrap with extra harissa or a yogurt-based hot sauce.
• Vegetarian Version: Swap the chicken for thick slices of halloumi or grilled portobello mushrooms. Marinate the mushrooms in the same spice mixture, and cook until tender. Press the wraps as directed.
• Chicken Shawarma Bowl: Skip the pita and serve the chicken, fries, pickled turnips, and pickles over a bed of rice or salad. Drizzle generously with toum sauce and a squeeze of lemon.
• Breakfast Shawarma: Add a fried egg to each wrap before pressing. The runny yolk adds richness and makes it a hearty breakfast or brunch option. Serve with extra hot sauce.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet to restore crispness.

Freezer

Wraps can be frozen before pressing. Wrap tightly in foil and freeze for up to 2 months.

Reheat

Reheat refrigerated wraps in a dry skillet over medium heat, pressing down, until crisp and hot. For frozen wraps, thaw first, then press.

Leftover wraps can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a dry skillet over medium heat, pressing down occasionally, until heated through and crisp again. Avoid microwaving, as it will make the bread soggy.

The chicken can be marinated up to 24 hours in advance. Cook and slice the chicken, then store it separately in the refrigerator.

When ready to serve, warm the chicken, assemble the wraps, and press them on the griddle. The toum sauce can also be made ahead and kept refrigerated for up to a week.

Serving ideas

Serve the wraps hot, cut in half, with a bowl of extra garlic toum sauce for dunking. A side of extra pickled turnips and pickles adds brightness. For a complete meal, pair with a simple salad of shredded cabbage and lemon vinaigrette.

These wraps are also great for a crowd—set up a build-your-own station with all the fillings and let everyone assemble their own. The pressed wraps can be kept warm in a low oven (200°F) for up to 30 minutes before serving.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Garlic Toum Sauce

Prep 25 minCook 20 minTotal 45 minServes 4

Ingredients

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

Instructions

1. In a large bowl, combine the yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground coriander, smoked paprika, ground cardamom, ground cinnamon, and kosher salt. Whisk until smooth. Add the chicken thighs and turn to coat thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
2. Heat a large skillet or griddle over medium-high heat. Add the marinated chicken thighs in a single layer, shaking off excess marinade. Cook for 5-7 minutes per side, until deeply browned and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing thinly.
3. Using a sharp knife, slice the rested chicken thighs into thin strips against the grain. Keep the slices warm while you prepare the wraps.
4. Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or until pliable. Stack them on a plate and cover with a clean kitchen towel to keep warm.
5. Lay a warm pita on a work surface. Spread a generous layer of garlic toum sauce over the center. Arrange a portion of sliced chicken, french fries, pickled turnips, and sliced pickles in a line down the middle. Fold the sides over the filling and roll tightly into a compact wrap.
6. Heat the same skillet or griddle over medium heat. Place the assembled wraps seam-side down and press with a spatula. Cook for 2-3 minutes per side, until golden brown and crispy on both sides. Press gently to flatten slightly without squeezing out the filling.
7. Transfer the pressed wraps to a cutting board. Let them rest for 1 minute, then slice each wrap in half on a sharp diagonal. Serve immediately with extra garlic toum sauce on the side for dipping.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

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