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

Tips for success

For the crispiest wraps, use a cast-iron skillet or a heavy griddle that retains heat well. Make sure it's hot before adding the wraps—you should see a slight sizzle when they hit the pan.

Press down gently with a spatula to ensure even contact and maximum caramelization. If you're making a large batch, keep the cooked wraps warm in a 200°F (93°C) oven while you finish the rest.

The toum sauce is the star of this dish—don't skimp on it. Spread it generously inside the pita and serve extra on the side for dipping.

If you want to make your own toum, it's a simple emulsion of garlic, lemon juice, oil, and salt. Store-bought versions work well too. For a milder garlic flavor, use roasted garlic in the sauce.

Variations

• Spicy Harissa Version: Add 1-2 tablespoons of harissa paste to the marinade for a fiery kick. Serve with a cooling yogurt sauce mixed with mint and garlic, if desired.
• Lamb Shawarma Wrap: Substitute ground lamb for the chicken and cook until browned and crumbled. Adjust the marinade to include allspice and cinnamon for a more traditional shawarma flavor.
• Vegetarian Falafel Wrap: Skip the chicken and use crispy falafel balls instead. Keep the fries, sumac onions, tomatoes, and toum, and add a drizzle of tahini sauce for extra richness.
• Grilled Chicken Version: Marinate whole chicken thighs and grill them over medium-high heat until charred and cooked through. Slice thinly and use in the wraps for a smoky, outdoor flavor.

Storage and make-ahead

Fridge

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

Freezer

Freeze assembled, uncooked wraps for up to 2 months. Griddle from frozen, adding 2-3 minutes per side. Reheat in a skillet or oven until hot and crispy.

Reheat

Reheat refrigerated wraps in a dry skillet over medium heat for 2-3 minutes per side, or in a 350°F (175°C) oven for 10 minutes.

Leftover wraps can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for 2-3 minutes per side, or until heated through and crisp.

Avoid microwaving, as it will make the pita soggy. The chicken and toppings can also be stored separately and reassembled when ready to eat.

The chicken can be marinated up to 24 hours in advance, and the sumac onions can be made a day ahead. Cook the chicken and assemble the wraps just before serving for the best texture. You can also griddle the wraps, let them cool, and freeze them for up to 2 months. Reheat in a skillet or oven until hot and crispy.

Serving ideas

Serve these wraps immediately after griddling, while the exterior is still crackly and the filling is hot. Slice them diagonally to show off the layers, and arrange on a platter with a bowl of extra toum for dipping. They're perfect for a casual dinner, game day spread, or even a picnic—just wrap them in foil to keep warm.

For a complete meal, pair the wraps with a simple salad of cucumbers, tomatoes, and parsley dressed with lemon and olive oil. Pickled turnips or olives also make great accompaniments.

If you want to add some heat, serve with a side of harissa or hot sauce. The wraps are hearty enough to stand alone, but these additions round out the meal beautifully.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Garlic Toum

Prep 25 minCook 20 minRest 2 hTotal 2 h 45 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs, sliced
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 tbsp lemon juice
• 2 tbsp toum garlic sauce
• 1 tbsp tomato paste
• 4 large pita breads
• 1/2 cup toum garlic sauce
• 2 cups cooked french fries
• 1 cup sumac onions (thinly sliced red onion tossed with sumac)
• 2 tomatoes, sliced
• 2 tbsp pomegranate molasses
• 1 cup toum garlic sauce, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Brush the outside of each wrap with pomegranate molasses, covering the surface evenly. This will create a sweet, glossy crust when griddled.
6. 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.
7. 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.

Contains: gluten, sesame, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

55 g

Fat

32 g

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