Crispy Chicken Shawarma Wrap with Garlic Sauce Step-by-step instructions

Before you start

Before you start, thinly slice the chicken thighs and prepare the sumac onions if making them from scratch. Have all the marinade ingredients measured and ready. The chicken needs at least 1 hour in the fridge to marinate, so plan accordingly.

If you're using frozen fries, get them cooking in the oven or air fryer before you start searing the chicken so they're hot and ready for assembly.

Set up your workstation with the tortillas, sauce, onions, pickles, and tomatoes within easy reach. Have a large skillet for the chicken and a griddle or cast-iron pan for toasting the wraps ready.

Instructions

Marinate and Sauce

1. 1Marinate the Chicken
   In a large bowl, combine the sliced chicken thighs with the minced garlic, mayonnaise, olive oil, smoked paprika, ground cumin, ground coriander, ground turmeric, red chili flakes, and fresh lemon juice. Stir until every piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
   Look for The chicken looks evenly coated in a reddish-orange marinade.
   Tip Slicing the thighs thinly helps them cook quickly and absorb the marinade faster.
2. 2Make the Garlic Sauce
   In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, hot sauce, ketchup, and garlic powder until smooth and pink. Cover and refrigerate until ready to use.
   Look for The sauce is creamy, smooth, and pale pink.
   Tip Chilling the sauce lets the flavors meld while the chicken marinates.

The chicken is coated in a vibrant, brick-red marinade and resting in the fridge. The garlic sauce is smooth, creamy, and pale pink, with a balanced kick of heat and tang. The kitchen smells of garlic, paprika, and lemon. Before moving on, make sure the chicken has marinated for at least 1 hour and the sauce is chilled.

Cook and Assemble

3. 3Sear the Chicken
   Heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer (work in batches if needed) and cook without stirring for 3 to 4 minutes until browned on one side. Flip and cook for another 4 to 5 minutes until the chicken is cooked through and caramelized at the edges. Remove from the heat.
   Look for The chicken is golden-brown with slightly charred edges and smells smoky.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan—overcrowding steams the chicken instead of searing it.
4. 4Warm the Tortillas
   Warm the tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, until pliable and lightly toasted. Stack them on a plate and cover with a clean kitchen towel to keep warm.
   Look for Tortillas are soft, warm, and slightly blistered.
   Tip Warming makes the tortillas pliable and prevents cracking when rolling.
5. 5Assemble the Wraps
   Lay a warm tortilla on a clean work surface. Spread a generous spoonful of the garlic sauce over the center, leaving a border around the edges. Top with a handful of sumac onions, a portion of the seared chicken, a handful of hot spiced fries, a few pickle slices, and some diced tomatoes. Fold in the sides and roll tightly into a snug wrap.
   Look for Each wrap is plump and packed with filling.
   Tip Don't overfill—too much filling makes rolling difficult and the wrap may burst.

The chicken is seared to a deep golden brown with caramelized edges and an internal temperature of 165°F (74°C). The tortillas are warm and pliable, and the assembly station is ready. The wraps are rolled tightly, with the filling snugly enclosed. The kitchen is filled with the aroma of toasted spices and grilled meat.

Toast and Serve

6. 6Toast the Wraps
   Heat a griddle or large cast-iron skillet over medium-high heat. Place the wraps seam-side down on the hot surface and toast for 2 to 3 minutes per side, until golden brown and crispy all over. Press gently with a spatula to ensure even browning.
   Look for The wraps are golden-brown with crisp, crackling surfaces.
   Tip Toasting seam-side first helps seal the wrap shut.
7. 7Cut and Serve
   Transfer the toasted wraps to a cutting board and let rest for 2 minutes. Using a sharp knife, slice each wrap in half on a diagonal. Serve immediately with the remaining garlic sauce on the side for dipping.
   Look for The cut halves show layers of chicken, fries, and onions.
   Tip A serrated knife works best for cutting through the crisp tortilla without squishing the filling.

The wraps are toasted on the griddle until golden brown and crisp, with visible char marks. When cut, the layers are distinct and colorful, and the sauce is still creamy. The wraps are served immediately with extra sauce for dipping, and the first bite produces a satisfying crunch.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which causes it to steam rather than brown. Cook in batches if needed. Another issue is overfilling the wraps, making them difficult to roll and prone to tearing. Keep the filling to about 1/2 to 3/4 cup per wrap.

Skipping the toasting step results in a soft, floppy wrap—don't skip it, as it's what gives the signature crunch. Also, be careful not to burn the tortillas; medium-high heat and 2-3 minutes per side is usually enough. Finally, let the wraps rest for a minute before cutting to keep the filling intact.

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 seared pieces should be golden-brown with some charred edges. The wraps are done when they are golden brown and crispy on both sides, and the filling is heated through.

To check, cut one wrap in half—the chicken should be juicy, the fries should be hot, and the tortilla should crackle when squeezed. If the wraps are browning too quickly on the outside but the inside is still cool, lower the heat and cover the pan briefly to warm the filling without burning the tortilla.

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