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

Tips for success

For the crispiest exterior, make sure the skillet is hot before adding the wraps. Use a cast-iron or heavy-bottomed pan to get even browning.

Press down gently with a spatula to ensure the entire surface makes contact with the pan.

If the wraps are browning too quickly, lower the heat to medium. The goal is a blistered, crunchy crust without burning the glaze. Let the cooked wraps rest for a minute before slicing to keep the filling intact.

Variations

• Spicy Harissa Twist: Add 1-2 tablespoons of harissa paste to the marinade for a smoky, spicy kick. Drizzle with extra harissa before serving for heat lovers.
• Vegetarian Version: Replace the chicken with grilled halloumi or roasted cauliflower. Marinate the vegetables in the same spice blend and sear until charred.
• Crispy Falafel Swap: Use crispy falafel instead of chicken for a Middle Eastern twist. Keep the same toppings and glaze for a satisfying vegetarian wrap.
• Garlic Herb Toum: Mix fresh herbs like dill or mint into the toum for a brighter flavor. This works especially well with the sumac onions.

Storage and make-ahead

Fridge

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

Freezer

Freeze cooked wraps individually wrapped in foil for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot and crispy.

Reheat

Reheat wraps in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F for 5-7 minutes. Avoid microwaving.

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 a few minutes per side until crispy, or use an air fryer. Avoid microwaving, as it makes the pita soggy.

The chicken can be marinated up to 24 hours ahead. The sumac onions can be made a few hours in advance. Cooked wraps can be assembled and refrigerated before griddling, then cooked just before serving.

Serving ideas

Serve the wraps immediately after griddling, while the exterior is still crackly and the filling is hot.

Cut them diagonally to show off the layers of chicken, fries, and onions. Offer extra toum on the side for dipping—the garlicky sauce is essential.

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

For a lighter option, serve with a side of fresh vegetables instead of fries. The pomegranate glaze adds a festive touch, making them great for gatherings.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Garlic Toum and Pomegranate Glaze

Prep 20 minCook 25 minTotal 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
• 1 medium red onion, thinly sliced
• 1 tbsp sumac
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 4 large pita bread
• 2 cups cooked french fries
• 2 medium tomatoes, diced
• 2 tbsp pomegranate molasses
• 1/2 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, 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.
2. 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.
3. 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).
4. Warm the pita breads in the same skillet or in a toaster until pliable. Keep them covered with a clean towel to stay soft.
5. 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.
6. 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.
7. Remove the wraps from the skillet and let them rest for a minute. Slice diagonally and serve immediately with extra toum for dipping.

Contains: gluten, milk, sesame

Estimated nutrition per serving

Calories

780

Protein

42 g

Carbohydrates

68 g

Fat

38 g

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