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

Tips for success

To get that perfect char on the chicken, make sure your pan is hot before adding the meat. Don't overcrowd the pan; cook in batches if necessary.

If the chicken starts to stick, it's not ready to flip—give it another minute. For extra crispiness, you can finish the chicken under the broiler for a minute or two after searing.

For the crispiest wraps, use a cast-iron skillet or a griddle. Press down gently with a spatula while toasting to ensure even contact.

If you're making multiple wraps, keep the toasted ones warm in a 200°F oven while you finish the rest. Serve immediately with extra toum on the side for dipping.

Variations

• Spicy Harissa: Add 1-2 tablespoons of harissa paste to the marinade for a fiery kick. Replace the pomegranate glaze with a harissa-honey glaze for a sweet-spicy contrast.
• Vegetarian: Swap the chicken for roasted eggplant slices or grilled halloumi. Use the same marinade and cooking method, adjusting time as needed.
• Chicken Kofta: Shape the marinated ground chicken into kofta-style logs and grill or pan-sear. Slice and use as the filling in the wraps.
• Garlic Herb Toum: Blend fresh herbs like parsley or cilantro into the toum for a bright, herby flavor. This pairs especially well with the charred chicken.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to restore crispness.

Freezer

Freeze assembled but untoasted wraps wrapped tightly in foil for up to 1 month. Thaw overnight in the refrigerator before toasting.

Reheat

Reheat frozen or refrigerated wraps in a skillet over medium heat for 3-4 minutes per side, or in an air fryer at 350°F for 5-6 minutes, until hot and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat for a few minutes per side to restore crispiness, or use an air fryer at 350°F for 5 minutes. Avoid microwaving, as it makes the wrap soggy.

The chicken can be marinated up to 24 hours in advance. You can also cook the chicken ahead and store it in the refrigerator for up to 2 days; slice and reheat gently before assembling.

The sumac onions can be made a day ahead and kept refrigerated. The pomegranate glaze can be made ahead and stored in a jar at room temperature for up to a week.

Serving ideas

Serve these wraps immediately after toasting, while the exterior is still crackly and the filling is hot. Slice each wrap diagonally and arrange on a platter with a bowl of extra garlic toum for dipping. The contrast of the crispy wrap and the cool, creamy toum is irresistible.

These wraps are a complete meal on their own, but they also pair well with a simple cucumber salad or pickled vegetables.

For a casual dinner, set out all the components and let everyone build their own wrap. The pomegranate glaze adds a touch of sweetness that balances the savory chicken and tangy onions.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Garlic Toum

Prep 20 minCook 25 minRest 10 minTotal 55 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 tbsp fresh lemon juice
• 2 tbsp garlic toum
• 1 tbsp red pepper paste
• 2 tbsp olive oil
• 4 large pita breads
• 1/2 cup garlic toum
• 2 cups hot cooked french fries
• 1 cup sumac onions
• 1 cup diced tomatoes
• 1/4 cup pomegranate glaze

Instructions

1. 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.
2. 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.
3. After resting, slice the chicken into thin strips against the grain. Keep warm while you prepare the wraps.
4. 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.
5. 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.
6. Place a line of sliced chicken down the center of the pita. Top with hot french fries, sumac onions, and diced tomatoes.
7. 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.
8. Brush the outside of each wrap with pomegranate glaze, covering the surface evenly.
9. 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.
10. 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.

Contains: gluten, milk, eggs, sesame

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

55 g

Fat

32 g

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