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

Before you start

Start by slicing the chicken thighs and preparing the marinade. Measure all spices and liquids before beginning. If using store-bought toum, have it ready.

Cook the french fries according to package directions and keep warm. Slice the red onion, chop the parsley, and dice the tomatoes. Have all wrap components within reach before cooking the chicken.

Instructions

Prep and Marinate

1. 1Marinate and Prep
   In a large bowl, combine the sliced chicken thighs with smoked paprika, garlic powder, ground cumin, ground coriander, ground turmeric, lemon juice, 2 tablespoons toum, and tomato paste. Mix well until every piece is coated. Cover and refrigerate for at least 2 hours.
   Look for The chicken is evenly coated in a deep red-orange marinade.
   Tip Marinate longer, up to overnight, for deeper flavor.
2. 2Make Sumac Onions
   In a small bowl, toss the sliced red onion with sumac, chopped parsley, and olive oil. Set aside at room temperature while the chicken marinates.
   Look for The onions are lightly coated and fragrant with sumac.
   Tip Let the onions sit for at least 10 minutes to soften slightly.

At the end of this phase, the chicken is coated in a vibrant spice mixture and resting in the fridge. The sumac onions are bright pink and fragrant with parsley and citrus. Everything is ready to cook.

Sear and Warm

3. 3Sear the Chicken
   Heat a large skillet over high heat. Add the marinated chicken in a single layer. Cook without moving for 4-5 minutes until deeply charred on one side. Flip and cook for another 5-6 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
   Look for The chicken is browned and charred at the edges, with no pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan—work in batches if needed to get a good sear.
4. 4Warm the Pitas
   Warm the pita breads in the same skillet or in a toaster until pliable. Keep them covered with a clean towel to stay soft.
   Look for Pitas are soft and slightly toasted.
   Tip Warming makes the pita easier to roll without cracking.

The chicken is deeply browned with charred edges and cooked through. The pitas are warm and pliable, and the fries are hot and crispy. The kitchen smells of smoked paprika and garlic.

Assemble and Griddle

5. 5Assemble the Wraps
   Spread a generous layer of toum on each warm pita. Layer with seared chicken, french fries, sumac onions, and diced tomatoes. Roll tightly, tucking in the sides as you go.
   Look for Each wrap is full and tight, with filling visible at the ends.
   Tip Don't overstuff—leave room to close the wrap securely.
6. 6Glaze and Griddle
   Brush the outside of each wrap with pomegranate molasses. Heat the skillet over medium-high heat and place the wraps seam-side down. Cook for 2-3 minutes per side until blistered and crispy.
   Look for The wraps are golden-brown with charred spots and smell sweet and smoky.
   Tip Press gently with a spatula to ensure even browning.
7. 7Slice and Serve
   Remove the wraps from the skillet and let them rest for a minute. Slice diagonally and serve immediately with extra toum for dipping.
   Look for The wraps hold together when sliced, showing layers of chicken, fries, and onions.
   Tip Use a sharp knife to cut cleanly without squishing the filling.

The wraps are rolled tightly, brushed with pomegranate molasses, and griddled until blistered and golden. They are crispy on the outside and juicy inside, with the glaze adding a glossy sheen.

Common mistakes

Avoid overcrowding the skillet when searing the chicken—this causes steaming instead of charring. Work in batches if necessary.

Be careful not to overfill the wraps, as they will be difficult to roll and may burst during griddling.

Also, don't skip the resting time after cooking; it helps the juices redistribute and prevents a soggy wrap.

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 the pita is blistered and crisp on both sides, with the glaze bubbling and caramelized. Let the wraps rest for a minute before slicing to allow the filling to set slightly.

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