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

Before you start

Before starting, make sure the chicken is marinated for at least 2 hours (or overnight) in the refrigerator. Have all your assembly ingredients ready: cooked french fries, sumac onions, sliced tomatoes, and a bowl of toum garlic sauce.

Warm the pita breads just before assembling so they are pliable. Set up your skillet or griddle and have the pomegranate molasses and a pastry brush within reach. This recipe moves quickly once you start cooking, so prep everything beforehand.

Instructions

Marinate and Sear the Chicken

1. 1Marinate the Chicken
   In a large bowl, combine the sliced chicken thighs with smoked paprika, garlic powder, ground cumin, ground coriander, turmeric, lemon juice, 2 tablespoons of toum, and tomato paste. Toss well until every piece is coated. Cover with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
   Look for The chicken is evenly coated in a reddish-orange spice paste.
   Tip For deeper flavor, marinate overnight. Always keep the chicken refrigerated while marinating.
2. 2Cook the Chicken
   Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed). Cook until deeply browned and cooked through, about 6-8 minutes, turning occasionally. The internal temperature should reach 165°F (74°C). Transfer to a plate and set aside.
   Look for The chicken is golden brown with charred edges and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid overcrowding the pan to get a nice sear. If the pan gets too dry, add a splash of water or oil.

The chicken should be coated in a rich, red-orange spice paste and smell fragrant with smoked paprika and garlic. After searing, the pieces should have deep brown char marks and a slightly crispy exterior.

The internal temperature should read 165°F (74°C) on an instant-read thermometer. If the chicken is still pink, return it to the skillet and cook a few minutes more.

Assemble and Glaze the Wraps

3. 3Warm the Pitas
   Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted. Keep them covered with a clean towel to stay soft.
   Look for Pitas are soft and slightly toasted, easy to roll without cracking.
   Tip Warming the pitas makes them more flexible and prevents tearing when rolling.
4. 4Assemble the Wraps
   Spread a generous layer of toum garlic sauce on each warm pita. Evenly distribute the cooked chicken, french fries, sumac onions, and tomato slices down the center of each pita. Fold the sides in and roll tightly to enclose the filling.
   Look for The wraps are snug and full, with filling visible at the ends.
   Tip Don't overstuff—you want a tight roll that holds together during griddling.
5. 5Brush with Glaze
   Brush the outside of each wrap with pomegranate molasses, covering the surface evenly. This will create a sweet, glossy crust when griddled.
   Look for The wraps glisten with a dark, sticky glaze.
   Tip Use a pastry brush for even coverage. Don't soak the pita—just a light coat.

The pitas should be soft and warm, not brittle. The filling should be evenly distributed, with each wrap containing a balance of chicken, fries, onions, and tomatoes. The pomegranate molasses should coat the outside of each wrap in a thin, even layer—you should see a glossy sheen. The wraps should be tightly rolled, with no gaps or loose ends.

Griddle Until Crackling

6. 6Griddle the Wraps
   Heat a clean skillet or griddle over medium heat. Place the wraps seam-side down and cook until golden brown and blistered, about 2-3 minutes per side. Press gently with a spatula to ensure even crisping. The glaze will caramelize and create a crunchy exterior.
   Look for The wraps are deeply golden with charred spots and sound crackly when pressed.
   Tip Don't rush this step—allow the glaze to caramelize for maximum crunch.
7. 7Slice and Serve
   Transfer the griddled wraps to a cutting board and let them rest for 2 minutes. Slice each wrap diagonally in half. Serve immediately with extra toum garlic sauce on the side for dipping.
   Look for The sliced wraps reveal the layers of chicken, fries, onions, and tomatoes.
   Tip A sharp knife gives clean cuts without squishing the filling.

The wraps should be golden brown with blistered, caramelized spots from the glaze. When you press gently with a spatula, they should feel firm and sound crackly. The glaze should be set and slightly sticky, not wet. Let them rest for 2 minutes before slicing, then cut diagonally to reveal the layers of filling. Serve immediately with extra toum for dipping.

Common mistakes

One common mistake is overcrowding the skillet when cooking the chicken, which causes it to steam instead of sear. Cook in batches if needed. Another is skipping the resting time after griddling—this helps the wraps hold their shape when sliced.

Also, don't overfill the pitas; a tight roll is essential for even crisping. Finally, make sure the skillet is hot enough before adding the wraps, or they will absorb oil and become soggy instead of crunchy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is deeply browned with charred edges.

The wraps are done when the outside is golden brown, blistered, and crackly to the touch—the glaze should be caramelized and slightly sticky. Let the wraps rest for 2 minutes after griddling to allow the juices to settle, then slice diagonally and serve.

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