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

Tips for success

For the crispiest wraps, make sure the griddle is hot before adding the wraps.

Press down with a spatula to ensure even browning. If you have a panini press, it works wonderfully for this step.

If you like extra heat, add a pinch of cayenne or a drizzle of hot sauce to the marinade.

You can also serve the wraps with additional pickled vegetables on the side for a refreshing contrast.

Variations

• Spicy Shawarma Wrap: Add 1 teaspoon of cayenne pepper or a drizzle of hot sauce to the marinade for an extra kick. Serve with a cooling yogurt sauce (if not dairy-free) to balance the heat.
• Veggie Shawarma Wrap: Replace the chicken with grilled halloumi or roasted vegetables like eggplant and zucchini. Keep the toum sauce and fries for a satisfying vegetarian version.
• Chicken Shawarma Bowl: Skip the pita and serve the chicken, fries, and pickled turnips over a bed of rice or salad. Drizzle with extra toum sauce for a lighter meal.
• Breakfast Shawarma Wrap: Add a fried egg to the wrap before rolling for a hearty breakfast version. The runny yolk adds richness, but ensure the egg is cooked to your preference.

Storage and make-ahead

Fridge

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

Freezer

Assembled wraps can be frozen before grilling. Wrap individually in plastic wrap and foil, then freeze for up to 2 months.

Reheat

Reheat grilled wraps in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 3-4 minutes until hot and crispy.

Store any leftover wraps in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a skillet over medium heat for a few minutes per side to restore crispness, or use an air fryer at 350°F (175°C) for 3-4 minutes.

The chicken can be marinated up to 24 hours in advance, making this a great option for meal prep.

You can also cook the chicken ahead and refrigerate it, then assemble and grill the wraps when ready to serve.

Serving ideas

Serve these wraps hot, cut in half to show the colorful layers. A side of extra toum sauce for dipping is a must. Pair with a simple salad or fresh vegetables for a complete meal.

These wraps are perfect for casual dinners or game-day gatherings. They're hearty enough to stand alone, but you can also serve them with hummus and pita chips for a spread.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Garlic Toum Sauce

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs and breasts, thinly sliced
• 2 tbsp mayonnaise
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 2 tbsp lemon juice
• 4 large pita breads
• 1/2 cup garlic toum sauce
• 1 cup cooked french fries
• 1/2 cup pickled turnips

Instructions

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

650

Protein

42 g

Carbohydrates

55 g

Fat

30 g

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