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

Before you start

Before you start, slice the chicken thighs thinly against the grain. Prepare the marinade by combining all the ingredients in a bowl. If making sumac onions, toss thinly sliced red onions with ground sumac and a pinch of salt; let them sit while the chicken marinates.

Cook the fries according to package directions, or make fresh fries if you prefer. Have all the wrap fillings ready—pickles, tomatoes, and the garlic sauce—so assembly goes quickly. Warm the tortillas just before filling to make them pliable.

Instructions

Marinate and Prep

1. 1Marinate the Chicken
   In a large bowl, combine the sliced chicken thighs with garlic, mayonnaise, olive oil, smoked paprika, cumin, coriander, turmeric, red chili flakes, lemon juice, and salt. Mix well until every piece is coated. Cover and refrigerate for at least 1 hour.
   Look for The chicken is evenly coated with a reddish-orange spice mixture.
   Tip For deeper flavor, marinate up to overnight.
2. 2Cook the Fries
   Preheat the oven to 425°F (220°C). Spread the frozen fries on a baking sheet in a single layer. Bake according to package directions until golden and crispy, about 20-25 minutes. Keep warm.
   Look for Fries are golden brown and crisp on the outside.
   Tip Shake the pan halfway through for even browning.

At this point, the chicken should be thoroughly coated in the spiced marinade, with a vibrant orange-red color. The fries should be in the oven, starting to crisp up. The kitchen will smell of garlic, paprika, and lemon. The marinade should be well combined, and the chicken should be refrigerated to keep it cold while it absorbs the flavors.

Cook and Sauce

3. 3Make the Garlic Sauce
   In a small bowl, stir together the mayonnaise, minced garlic, lemon juice, and smoked paprika. Set aside. This sauce will be used for spreading on the tortillas and for dipping.
   Look for The sauce is smooth and creamy with a pale orange tint.
   Tip Let the sauce sit for 10 minutes to meld the flavors.
4. 4Cook the Chicken
   Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed). Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes. The internal temperature should reach 165°F (74°C).
   Look for Chicken is browned at the edges and no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan—this ensures a nice sear.

The chicken should be sizzling in the skillet, releasing a fragrant aroma of toasted spices. The garlic sauce should be smooth and creamy, with a hint of smokiness from the paprika. The fries should be golden and crisp. The chicken should be cooked through with a slight char on the edges, and the sauce should be ready to spread.

Assemble and Toast

5. 5Assemble the Wraps
   Warm the tortillas in a dry skillet or microwave. Spread a generous layer of garlic sauce over each tortilla. Top with sumac onions, cooked chicken, crispy fries, pickles, and tomato slices.
   Look for Each tortilla is filled with a colorful line of toppings.
   Tip Don't overfill—leave room to roll tightly.
6. 6Roll and Toast the Wraps
   Fold in the sides of each tortilla, then roll tightly from the bottom up. Place the wraps seam-side down on a hot griddle or skillet over medium heat. Toast for 2-3 minutes per side, until golden brown and crispy.
   Look for The tortilla is golden brown and crisp, with a slight char.
   Tip Press gently with a spatula to ensure even toasting.
7. 7Serve with Garlic Sauce
   Cut each wrap in half on a diagonal. Serve immediately with extra garlic sauce on the side for dipping.
   Look for The wraps are cut to reveal the colorful filling.
   Tip Serve right away to keep the crunch.

The wraps should be tightly rolled with all the fillings visible at the ends. When toasted, the tortillas should be golden brown and crisp, with a satisfying crunch when pressed.

The filling should be hot, and the cheese—if using—melted. The wraps should hold their shape when cut, and the garlic sauce should be drizzled on top or served on the side.

Common mistakes

One common mistake is overcrowding the pan when cooking the chicken, which causes it to steam rather than sear. Cook in batches if necessary. Another pitfall is overfilling the wraps—too much filling makes them difficult to roll and can cause them to burst during toasting.

Also, be sure to toast the wraps seam-side down first so they hold together. Finally, don’t skip the resting time for the marinade; it’s essential for flavor. If the tortillas are cold, they may crack when rolled, so warm them first.

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 outside should be browned and slightly charred in spots. The wraps are done when the tortillas are golden brown and crispy on both sides, with the filling heated through.

Cut one open to check that the fries are still crispy and the sauce is warm. If the wraps are browning too quickly without heating through, lower the heat and cover the pan briefly to trap steam.

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