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

Tips for success

For the crispiest exterior, use a cast-iron or heavy-bottomed skillet and make sure it's hot before adding the wraps.

Press down gently with a spatula while toasting to ensure even browning. If you're making multiple wraps, keep the toasted ones warm in a 200°F (93°C) oven while you finish the rest.

To keep the wraps from getting soggy, avoid overfilling and make sure the fries are hot and crisp before adding them.

If you have leftover chicken, slice it and reheat it in a hot skillet to re-crisp the edges before assembling new wraps. The sumac onions can be made ahead and stored in the refrigerator for up to two days.

Variations

• Spicy Harissa Version: Add 1 tablespoon harissa paste to the marinade for a fiery kick. Replace the pomegranate glaze with a mixture of harissa and honey for a sweet-heat finish. Increase the red pepper paste in the glaze to taste.
• Crispy Halloumi Wrap: For a vegetarian twist, replace the chicken with slices of halloumi cheese, pan-seared until golden. Use the same marinade as a brushing sauce for the cheese. Keep the fries and sumac onions for texture and flavor.
• Lemon Herb Chicken: Swap the pomegranate glaze for a lemon-herb oil: mix 2 tablespoons olive oil with the zest and juice of one lemon and 1 teaspoon dried oregano. Brush onto the wraps before toasting for a brighter, more citrusy flavor.
• Beef Shawarma Style: Use thinly sliced sirloin or flank steak instead of chicken. Marinate for 2 hours, then sear quickly over high heat until browned but still tender. Cook to 145°F (63°C) and let rest for 3 minutes before slicing. Proceed with the same assembly and toasting.

Storage and make-ahead

Fridge

Leftover wraps can be refrigerated for up to 3 days. Keep the toum separate to prevent sogginess.

Freezer

Freeze assembled but untoasted wraps for up to 2 months. Thaw overnight in the refrigerator, then toast until crispy.

Reheat

Reheat refrigerated wraps in a 350°F (175°C) oven for 10 minutes, or in a skillet over medium heat until crisp.

Store leftover wraps tightly wrapped in foil or plastic wrap in the refrigerator for up to 3 days. The crispy exterior will soften upon storage, so reheat in a toaster oven or skillet to restore some crunch. Keep the garlic toum in a separate container.

The chicken can be marinated up to 24 hours in advance. The sumac onions and pomegranate glaze can also be prepared a day ahead. Assemble and toast the wraps just before serving to maintain maximum crispiness.

Serving ideas

Serve the wraps immediately after toasting, while the exterior is still shatteringly crisp. Cut them diagonally to expose the colorful layers of chicken, fries, onions, and tomatoes.

A side of extra garlic toum for dunking is essential—the cool, creamy sauce balances the spicy, tangy notes of the wrap.

These wraps are a complete meal on their own, but they also pair well with a simple salad of cucumbers and tomatoes dressed with lemon and olive oil.

For a lighter option, serve with a bowl of lentil soup or a fresh herb salad. They're perfect for casual dinners, game-day gatherings, or any time you want a satisfying, handheld feast.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Garlic Toum and Pomegranate Glaze

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 tbsp lemon juice
• 2 tbsp garlic toum dip
• 1 tbsp red pepper paste
• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 1 tsp sumac
• 1/4 cup fresh parsley, chopped
• 2 tbsp pomegranate molasses
• 1 tbsp olive oil
• 1 tsp red pepper paste
• 4 large pita breads
• 1/2 cup garlic toum dip
• 2 cups hot french fries
• 2 medium tomatoes, chopped

Instructions

1. In a large bowl, combine the chicken thighs with smoked paprika, garlic powder, cumin, coriander, turmeric, lemon juice, 2 tablespoons toum, red pepper paste, and olive oil. Toss well to coat every piece. Cover and refrigerate for at least 2 hours, or up to overnight.
2. In a small bowl, toss the sliced red onion with sumac and chopped parsley. Set aside to let the onions soften and take on the tangy, floral flavor.
3. In a small bowl, stir together the pomegranate molasses, olive oil, and red pepper paste until smooth. This will be the glossy, tangy-sweet finish for the wraps.
4. Heat a large skillet over medium-high heat. Add the marinated chicken thighs in a single layer (work in batches if needed). Cook for about 4 minutes per side, until deeply charred and cooked through. The thickest part should reach 165°F (74°C). Transfer to a cutting board and let rest for a few minutes before slicing.
5. Once the chicken has rested, slice it into thin strips against the grain. Keep the slices warm while you prepare the wraps.
6. Lay a pita on a clean work surface. Spread a generous spoonful of toum down the center. Top with a portion of sliced chicken, a handful of hot french fries, sumac onions, and chopped tomatoes. Roll the pita tightly around the filling, tucking in the sides as you go.
7. Brush the outside of each wrap with the pomegranate glaze. Heat a clean skillet over medium heat and place the wraps seam-side down. Toast for 2–3 minutes per side, turning carefully, until the exterior is deeply golden and crackly.
8. Slice each crispy wrap in half on the diagonal. Serve immediately with extra garlic toum on the side for dunking.

Contains: gluten, milk, eggs, sesame, sulfites

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

50 g

Fat

38 g

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