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

Before you start

Before you start, make sure the chicken has marinated for at least 2 hours in the refrigerator. If you're using store-bought toum, let it come to room temperature so it spreads easily.

Have all your wrap components ready: sliced chicken, hot fries, sumac onions, diced tomatoes, and the pomegranate glaze. Warm the pita briefly in a dry skillet or in the microwave for a few seconds to make it pliable. Set up a clean work surface and have a pastry brush ready for the glaze.

Instructions

Marinate and Prep

1. 1Marinate the Chicken
   In a large glass bowl, combine the smoked paprika, garlic powder, ground cumin, ground coriander, turmeric, onion powder, 2 tablespoons toum garlic dip, red pepper paste, tomato paste, lemon juice, and olive oil. Whisk into a thick paste. Add the chicken thighs and toss until every piece is well coated. Cover and refrigerate for at least 2 hours, or up to overnight.
   Look for The marinade should be thick and cling to the chicken; the spices will be fragrant.
   Tip For deeper flavor, let the chicken marinate overnight. Always keep it refrigerated.
2. 2Make the Sumac Onions
   In a small bowl, toss the sliced red onions with sumac, lemon juice, salt, and chopped parsley. Set aside at room temperature while you cook the chicken. The onions will soften slightly and turn bright pink.
   Look for The onions should be coated and slightly glossy, with a tangy aroma.
   Tip Don't skip the sumac — it gives the onions a lemony, tangy brightness.

The chicken should be thoroughly coated in the thick, aromatic marinade — you'll smell the warm spices of cumin, coriander, and paprika. The sumac onions will be bright pink and tangy, with the parsley adding a fresh green note. At this point, everything is ready to cook, and the kitchen should smell like a Middle Eastern spice market.

Sear and Slice

3. 3Sear the Chicken
   Heat a large cast-iron skillet over high heat until smoking. Add the marinated chicken thighs in a single layer, working in batches if needed. Cook for about 5 minutes per side, until deeply charred and caramelized, with an internal temperature of 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
   Look for The chicken should have dark char marks and the edges should look crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't crowd the pan — too much chicken will steam instead of char.
4. 4Slice the Chicken
   Using a sharp knife, cut the rested chicken into thin strips against the grain. Keep the strips warm while you assemble the wraps. If the chicken releases juices, let them stay on the board — they'll add flavor to the wraps.
   Look for The strips should be juicy and tender, with a caramelized exterior.
   Tip Slicing against the grain makes the chicken more tender to bite.

The chicken thighs should be deeply charred with dark, caramelized spots and a glossy sheen from the marinade. When you slice into a piece, the interior should be juicy and cooked through, with no pink remaining. The sliced strips should be tender and glistening, ready to be piled into the wraps.

Assemble and Toast

5. 5Assemble the Wraps
   Lay a pita on a clean work surface. Spread a generous layer of toum garlic sauce over the center. Top with a portion of sliced chicken, hot crispy french fries, sumac onions, and diced tomatoes. Fold in the sides and roll tightly into a compact wrap, tucking the filling as you go.
   Look for The wrap should be snug and full, with no gaps at the ends.
   Tip Warm the pita briefly in a dry skillet to make it more pliable.
6. 6Glaze and Toast
   In a small bowl, stir together the pomegranate molasses and red pepper paste. Brush the outside of each wrap with the glaze. Heat a clean skillet over medium-high heat and toast the wraps for 2–3 minutes per side, until deeply golden and crackling.
   Look for The outside should be browned in spots and sound crisp when pressed.
   Tip Don't skip the toasting — it creates the signature crunchy exterior.
7. 7Slice and Serve
   Transfer the toasted wraps to a cutting board and let them rest for 2 minutes. Slice each wrap in half on a sharp diagonal. Serve immediately with extra toum garlic dip on the side for dunking.
   Look for The cut halves should show distinct layers of chicken, fries, onions, and sauce.
   Tip A serrated knife works best for slicing through the crisp exterior.

The wraps should be tightly rolled, with the pomegranate glaze giving them a shiny, deep reddish-brown finish. As they toast, you'll hear a sizzle and then a crackle.

The finished wraps should be crisp on the outside, with the filling hot and steamy. When you cut one open, you'll see distinct layers of chicken, fries, onions, and tomatoes.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken — this causes it to steam instead of char, resulting in pale, rubbery meat. Another is skipping the rest after cooking; letting the chicken rest keeps the juices in.

When assembling, don't overstuff the wraps or they'll be impossible to roll tightly. And don't skip the toasting step — it's what gives the wrap its signature crunch. Finally, use a hot skillet for toasting; a lukewarm pan will just warm the pita without crisping it.

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 exterior is golden brown and crackling — you should hear a satisfying crunch when you press on them.

If you're unsure, cut one open: the filling should be hot, the chicken juicy, and the pita crisp. Serve immediately, because the crunch fades as the wrap sits.

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