Crispy Chicken Shawarma Wrap with Garlic Toum Sauce Step-by-step instructions

Before you start

Before starting, make sure the chicken is sliced thinly and the marinade ingredients are measured. If using store-bought toum, have it ready.

Cook the french fries according to package instructions if not using leftovers. Warm the pita breads just before assembling.

Instructions

Marinate and Cook the Chicken

1. 1Marinate the Chicken
   In a large bowl, combine the mayonnaise, olive oil, minced garlic, smoked paprika, black pepper, and lemon juice. Add the sliced chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight.
   Look for The chicken should be fully coated in the creamy marinade.
   Tip For the best flavor, let the chicken marinate for at least 2 hours.
2. 2Cook the Chicken
   Heat a large skillet or griddle over medium-high heat. Add the marinated chicken in a single layer and cook without stirring for 3-4 minutes until browned. Flip and cook for another 3-4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
   Look for The chicken should be golden brown and slightly charred at the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid overcrowding the pan; cook in batches if needed to get a nice sear.

After marinating, the chicken should be well-coated and fragrant with garlic and paprika. When cooked, it should be golden brown with slightly charred edges and juicy inside. The kitchen will smell savory and inviting.

Assemble the Wraps

3. 3Warm the Pita
   Warm the pita breads in a dry skillet or in the oven until soft and pliable. Keep them covered with a clean kitchen towel to stay warm.
   Look for The pita should be soft and slightly toasted.
   Tip Warming the pita makes it easier to roll without cracking.
4. 4Assemble the Wraps
   Lay a warm pita on a work surface. Spread a generous amount of garlic toum sauce down the center. Top with a portion of the cooked chicken, a handful of french fries, and some pickled turnips.
   Look for The fillings should be neatly stacked in the center of the pita.
   Tip Don't overfill or the wrap will be hard to roll.
5. 5Roll the Wraps
   Fold the bottom of the pita over the filling, then fold in the sides and roll tightly to enclose the filling completely. Repeat with the remaining pitas and fillings.
   Look for The wrap should be snug and secure, with no filling falling out.
   Tip Rolling tightly helps keep the wrap together during grilling.

The pita should be warm and pliable, and the fillings arranged neatly. Each wrap should be rolled tightly so it holds together during cooking.

The wraps should look colorful with the red paprika chicken, golden fries, and pink pickled turnips.

Grill and Serve

6. 6Grill the Wraps
   Heat a griddle or large skillet over medium heat. Place the wraps seam-side down and cook for 2-3 minutes per side, pressing down with a spatula, until golden brown and crispy on both sides.
   Look for The wraps should be deeply golden and crisp, with a satisfying crunch when pressed.
   Tip Pressing gently helps the wrap crisp evenly without squishing the filling.
7. 7Serve and Enjoy
   Remove the wraps from the griddle and let them cool for a minute. Cut in half crosswise and serve immediately with extra garlic toum sauce for dipping.
   Look for The cut ends should show the layers of chicken, fries, and pickles.
   Tip Serve the extra sauce on the side for dunking.

The wraps should be deeply golden and crisp on both sides, with a visible crunch when pressed. The cut ends should show layers of chicken, fries, and pickles, and the toum sauce should be visible and creamy. The aroma will be irresistible.

Common mistakes

Overcrowding the pan when cooking the chicken can cause it to steam instead of sear, resulting in less flavor. Make sure the skillet is hot and cook in batches if needed.

Also, be careful not to overfill the wraps, as they can tear during rolling. Finally, don't skip grilling the assembled wrap—it's essential for the crispy texture.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

The wraps are ready when they are golden brown and crispy on both sides, with the filling heated through. Cut one open to check that everything is hot and the cheese, if using, is melted.

• Poultry: 165°F (74°C) in the thickest part