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

Tips for success

For the crispiest results, make sure the chicken is very dry before marinating — pat it with paper towels if needed. The high heat in the skillet is essential: don't lower it or the chicken will stew.

Use a heavy cast-iron skillet that retains heat well. When toasting the wraps, press down gently with a spatula to ensure even browning. If you're making multiple wraps, keep the cooked ones warm in a low oven while you finish the rest.

The pomegranate glaze can be made ahead and stored in the fridge for up to a week. If it thickens too much, loosen it with a drop of water. For extra flavor, add a pinch of salt to the glaze — it balances the sweetness.

And don't be shy with the toum: a generous layer makes the wrap creamy and luxurious. Serve the extra toum on the side for dipping, just like in the video.

Variations

• Spicy Harissa Version: Swap the red pepper paste for harissa paste in both the marinade and the glaze. Add a pinch of cayenne to the marinade for extra heat. The harissa adds a smoky, spicy depth that pairs beautifully with the toum.
• Chicken Breast Option: Use boneless, skinless chicken breasts instead of thighs. Reduce the searing time slightly and be careful not to overcook — breasts dry out faster. The internal temperature should still reach 165°F (74°C).
• Vegetarian Falafel Wrap: Skip the chicken and use crispy falafel balls instead. Crumble them slightly before adding to the wrap. The marinade can be used as a sauce for the falafel, and the rest of the assembly stays the same.
• Grilled Chicken Shawarma: Instead of skillet-searing, grill the marinated chicken on a hot grill or grill pan for a smoky, charred flavor. Cook until the internal temperature reaches 165°F (74°C), then slice and proceed with the recipe.

Storage and make-ahead

Fridge

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

Freezer

Freeze unassembled components (cooked chicken, sumac onions, glaze) for up to 3 months. Assemble fresh when ready to serve.

Reheat

Reheat leftover wraps in a dry skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for 5-7 minutes, until hot and crisp.

Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days. To keep them from becoming soggy, store the components separately if possible — chicken, onions, and glaze in separate containers. If already assembled, wrap them in foil and refrigerate. They won't be as crispy when reheated, but the flavor will still be good.

The chicken can be marinated up to 24 hours in advance, which deepens the flavor. The sumac onions can be made a day ahead and kept refrigerated. The pomegranate glaze can be mixed and stored in the fridge for up to a week. You can also cook the chicken and slice it a day ahead, then reheat it gently before assembling the wraps.

Serving ideas

Serve the wraps hot, straight from the skillet, with a bowl of extra toum for dipping. The contrast between the crispy exterior and the cool, creamy toum is the whole point.

Add a side of pickles or a simple salad with lemon and olive oil to round out the meal. These wraps are best eaten immediately, while the fries are still crunchy and the pita is crackling.

For a casual dinner, let everyone assemble their own wraps at the table, with all the components laid out. This makes it fun and customizable — some may want extra sumac onions, others extra toum.

If you're serving a crowd, slice the wraps into halves or thirds and arrange them on a platter with the toum in the center for dipping. That's the perfect party presentation.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Toum and Pomegranate Glaze

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground turmeric
• 1 tbsp onion powder
• 2 tbsp toum garlic dip
• 1 tbsp red pepper paste
• 1 tbsp tomato paste
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 cup thinly sliced red onions
• 1 tbsp sumac
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1/2 cup toum garlic sauce
• 4 large thin pita or flatbread
• 2 cups hot crispy french fries
• 1 cup diced tomatoes
• 2 tbsp pomegranate molasses
• 1 tbsp red pepper paste
• extra toum garlic dip, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

55 g

Fat

34 g

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