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

Before you start

Before starting, make sure the chicken has marinated for at least 2 hours. Have all your components ready: cooked french fries (hot), sumac onions, diced tomatoes, and extra toum for serving. Warm the pita breads just before assembling.

Set up your workspace with a clean cutting board and a pastry brush. If using a grill pan, heat it over medium-high heat. Keep the cooked chicken warm in a low oven while you assemble the wraps.

Instructions

Marinate and Sear

1. 1Marinate the Chicken
   In a large bowl, combine the chicken thighs with smoked paprika, garlic powder, ground cumin, ground coriander, turmeric, lemon juice, 2 tablespoons of toum, red pepper paste, and olive oil. Mix well to coat every piece. Cover and refrigerate for at least 2 hours, or up to overnight.
   Look for The chicken is evenly coated with a reddish-orange marinade.
   Tip For deeper flavor, let the chicken marinate overnight.
2. 2Cook the Chicken
   Heat a large skillet or griddle over medium-high heat. Add the marinated chicken thighs in a single layer, working in batches if needed. Cook for 5-7 minutes per side, until the chicken is charred at the edges 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.
   Look for The chicken is deeply browned and charred in spots, with juices running clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan; give each piece room to sear.
3. 3Slice the Chicken
   After resting, slice the chicken into thin strips against the grain. Keep warm while you prepare the wraps.
   Look for The slices are juicy and tender.
   Tip Slicing against the grain keeps the meat tender.

At the end of this phase, the chicken is marinated and cooked through. The thighs are deeply charred on the outside, with a rich, spicy aroma filling the kitchen. The internal temperature reads 165°F (74°C). After resting, the chicken slices are tender and juicy, ready to be wrapped.

Assemble and Roll

4. 4Warm the Pita
   Heat a dry skillet or griddle over medium heat. Warm each pita for about 30 seconds per side, until pliable and lightly toasted. Keep them covered with a clean towel to stay soft.
   Look for The pitas are soft and slightly blistered.
   Tip Warming makes the pita easier to roll without cracking.
5. 5Spread the Toum
   Lay a warm pita on a work surface. Spread a generous layer of garlic toum over the surface, leaving a 1-inch border at the edges.
   Look for The pita is coated with a creamy white layer.
   Tip Use the back of a spoon to spread evenly.
6. 6Add Fillings
   Place a line of sliced chicken down the center of the pita. Top with hot french fries, sumac onions, and diced tomatoes.
   Look for The fillings are piled neatly in the center.
   Tip Don't overfill; leave room to roll.
7. 7Roll the Wrap
   Fold the bottom of the pita over the filling, then fold in the sides and roll tightly into a secure wrap. Repeat with the remaining pitas and fillings.
   Look for The wrap is tight and secure, with no filling falling out.
   Tip Roll firmly but gently to avoid tearing the pita.

The pitas are warm and pliable, spread with a generous layer of toum. The fillings are arranged in a neat line, and each wrap is rolled tightly. The wraps hold together securely, with no gaps or tears. The fillings are visible at the ends, promising a colorful and satisfying bite.

Glaze and Toast

8. 8Brush with Pomegranate Glaze
   Brush the outside of each wrap with pomegranate glaze, covering the surface evenly.
   Look for The wraps have a glossy, deep red sheen.
   Tip Use a pastry brush for even coverage.
9. 9Toast the Wraps
   Heat a clean skillet or griddle over medium heat. Place the glazed wraps seam-side down and toast for 2-3 minutes per side, until deeply golden and crispy. Press gently with a spatula to ensure even browning.
   Look for The wraps are golden brown and crisp, with a crackling sound when pressed.
   Tip Don't rush this step; the crispy exterior is key.
10. 10Slice and Serve
    Transfer the toasted wraps to a cutting board and let them rest for 2 minutes. Slice each wrap diagonally in half. Serve immediately with extra garlic toum for dipping.
    Look for The cut reveals layers of chicken, fries, onions, and tomatoes.
    Tip A sharp knife gives clean cuts without squishing the wrap.

The wraps are brushed with glossy pomegranate glaze and toasted until golden brown. The exterior is crackly and crisp, with a sweet-savory aroma.

When pressed, the wrap gives a satisfying crunch. After slicing, the layers are visible, and the toum is oozing slightly—perfect for dipping.

Common mistakes

One common mistake is overfilling the wraps, which makes them hard to roll and causes tearing. Keep the filling to a moderate amount. Another is not heating the pan enough before toasting the wraps; if the pan is too cool, the wraps will absorb oil and become soggy instead of crispy.

Also, avoid slicing the chicken too early; letting it rest keeps it juicy. Finally, don't skip the pomegranate glaze—it's what gives the wrap its signature crackle.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is deeply charred on the outside. The wraps are done when they are golden brown and crispy on both sides, with the pomegranate glaze caramelized.

To test, press gently on the wrap; it should feel firm and crackle slightly. Let the wraps rest for 2 minutes before slicing to allow the juices to settle.

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