Crispy Chicken Shawarma Wrap with Seasoned Fries Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Slice the chicken thighs into strips or leave whole, as preferred. Mince the garlic, slice the red onions and toss with sumac, dice the tomatoes, and slice the pickles.

Measure the spices and combine the marinade ingredients in a large bowl. Cook the fries first so they are ready to add to the wraps. Have the garlic sauce at room temperature for easy spreading. The chicken should marinate for at least one hour, so plan accordingly.

Instructions

Marinate and Prepare

1. 1Marinate the Chicken
   In a large bowl, combine the chicken thighs, minced garlic, mayonnaise, olive oil, smoked paprika, garlic powder, ground cumin, ground coriander, ground turmeric, chili powder, and lemon juice. Mix well until every piece is coated. Cover and refrigerate for at least 1 hour.
   Look for The chicken is fully coated in a thick, spiced marinade.
   Tip For deeper flavor, marinate up to 24 hours.
2. 2Cook the Fries
   While the chicken marinates, cook the frozen seasoned fries according to package directions, typically in a 425°F (220°C) oven for 20 to 25 minutes until golden and crispy. Keep warm.
   Look for Fries are golden brown and crisp on the outside.
   Tip Shake the baking sheet halfway through for even browning.

At the end of this phase, the chicken is coated in a thick, fragrant marinade and resting in the refrigerator. The fries are cooked and kept warm, and all toppings are prepped.

The kitchen smells of smoked paprika, cumin, and garlic. The chicken should look glossy and well seasoned, with no dry spots. The fries are golden and crisp, ready to be added to the wraps.

Cook and Assemble

3. 3Sear the Chicken
   Heat a large skillet or griddle over medium-high heat. Add the marinated chicken in a single layer. Cook without moving for 4 to 5 minutes until deeply browned, then flip and cook another 4 to 5 minutes until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
   Look for The chicken is charred in spots and cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan; cook in batches if needed.
4. 4Warm the Flatbreads
   Wipe the skillet clean and place over medium heat. Warm each tortilla or flatbread for 20 to 30 seconds per side until pliable and lightly toasted. Stack and cover with a clean kitchen towel to keep soft.
   Look for Flatbreads are warm and flexible, with light golden spots.
   Tip Warming makes them easier to roll without cracking.
5. 5Assemble the Wraps
   Lay a warm flatbread on a work surface. Spread a generous layer of garlic sauce down the center. Top with sliced chicken, a handful of seasoned fries, sumac onions, pickles, and diced tomatoes. Fold in the sides and roll tightly, tucking the filling as you go.
   Look for Each wrap is packed full and rolled snugly.
   Tip Don't overfill; leave room to seal the roll.

The chicken is seared to a deep brown with a slight char, and the internal temperature reads 165°F (74°C). The flatbreads are warm and pliable. Each wrap is assembled with a line of garlic sauce, chicken, fries, sumac onions, pickles, and tomatoes, then rolled tightly. The wraps should look full but not bursting, with the filling visible at the ends.

Toast and Serve

6. 6Toast the Wraps
   Heat the same skillet over medium heat. Place the wraps seam-side down and toast for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and crispy all over. The filling should be hot and the exterior crackly.
   Look for The tortilla is golden, crisp, and crackles when pressed.
   Tip Toast in batches to keep the pan hot and even.
7. 7Rest and Slice
   Transfer the toasted wraps to a cutting board and let rest for 2 minutes. This helps the filling settle and makes slicing cleaner. Slice each wrap in half on a diagonal, if desired.
   Look for The wraps hold their shape when sliced.
   Tip A serrated knife works best for cutting through the crisp tortilla.
8. 8Serve with Extra Sauce
   Serve the wraps warm with extra garlic sauce on the side for dipping. The contrast of crunchy exterior, juicy chicken, and creamy sauce is the finishing touch.
   Look for The sauce is thick and creamy, ready for dipping.
   Tip Warm the sauce slightly if desired, or serve cold for contrast.

The wraps are toasted to a golden brown with a crispy, crackly exterior. When pressed, they feel firm and sound crisp. The filling is hot and steamy, and the garlic sauce has melted into the chicken and fries. The wraps are sliced on a diagonal, revealing the colorful layers inside. They are served with extra garlic sauce for dipping.

Common mistakes

A common mistake is overcrowding the skillet when cooking the chicken, which steams it instead of browning. Cook in batches if needed. Another issue is overfilling the wraps, making them difficult to roll and prone to tearing. Use a moderate amount of filling and tuck tightly.

Skipping the resting time after cooking the chicken can cause juices to run out, making the wrap soggy. Finally, toasting the wraps over too high heat can burn the outside before the inside warms through—use medium heat and turn frequently.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The exterior should be well browned and slightly charred in spots.

The wraps are done when the tortilla is golden brown and crisp on both sides, and the filling is hot throughout. A gentle press with a spatula should produce a crackling sound. The fries should be crispy and golden, not soggy.

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