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

Before you start

Before starting, make sure the chicken is thinly sliced — this helps it cook quickly and absorb the marinade well. Prepare the marinade in a large bowl, then add the chicken and toss to coat. Refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate.

While the chicken marinates, cook the french fries according to package directions or your preferred method, and have the pickled turnips and pickles ready. Set out the pita bread and garlic toum so everything is within reach when assembling.

Instructions

Marinate and Sear

1. 1Marinate the Chicken
   In a large bowl, combine the mayonnaise, olive oil, minced garlic, smoked paprika, black pepper, and lemon juice. Add the thinly sliced chicken thighs and breasts and toss until every piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to let the flavors meld.
   Look for The chicken should be evenly coated with a glossy, spiced marinade.
   Tip For the thinnest slices, partially freeze the chicken for 15 minutes before cutting.
2. 2Sear the Chicken
   Heat a large cast iron skillet over high heat until it is smoking hot. Add the marinated chicken in a single layer — work in batches if needed to avoid crowding. Sear without moving for 2 to 3 minutes until deeply charred on one side, then flip and cook for another 2 to 3 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
   Look for The chicken is charred in spots and juicy, with no pink remaining in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist stirring constantly; letting it sit creates a nice crust.
3. 3Slice the Chicken
   Transfer the cooked chicken to a cutting board and let it rest for 3 minutes. Then slice it into thin strips, about 1/2 inch wide, against the grain. Keep the strips warm while you prepare the wraps.
   Look for The strips are tender and hold their shape without crumbling.
   Tip Slicing against the grain shortens the muscle fibers, making each bite more tender.

After this phase, the chicken should be sizzling in the skillet, releasing a fragrant aroma of smoked paprika and garlic. The pieces will have dark, charred spots and a glossy sheen from the marinade. When sliced, the chicken should be juicy and tender, with no pink remaining. The kitchen should smell warm and spicy, and the chicken should be ready to be sliced into strips.

Assemble the Wraps

4. 4Warm the Pita
   Warm the pita breads briefly on a hot, dry griddle or in a dry skillet for about 30 seconds per side, until they are pliable and lightly toasted. Keep them covered with a clean kitchen towel to stay soft while assembling.
   Look for The pita is soft and flexible, with light golden spots.
   Tip Do not overheat, or the pita will become brittle and crack when rolled.
5. 5Spread the Toum
   Lay a warm pita on a flat surface. Spread a generous layer of garlic toum sauce over the center, leaving a 1-inch border around the edges so the sauce does not squeeze out when rolling.
   Look for The sauce is thick and creamy, coating the pita evenly.
   Tip If the toum is too thick, thin it with a teaspoon of lemon juice or water.
6. 6Add the Fillings
   Pile the sliced chicken down the center of the pita. Top with the cooked french fries, pickled turnips, and sliced dill pickles. Do not overfill — leave enough room to roll the wrap tightly without tearing the bread.
   Look for The fillings are evenly distributed, with a good balance of chicken, fries, and pickles.
   Tip Keep the fillings in a neat line so the wrap rolls into a compact cylinder.
7. 7Roll the Wrap
   Fold the bottom edge of the pita over the filling, then fold in the sides and roll tightly away from you into a snug cylinder. Press gently to seal the seam. Repeat with the remaining pitas and fillings.
   Look for The wrap is tight and holds its shape without gaps or leaking filling.
   Tip Rolling on a clean, dry surface helps the pita grip itself and stay closed.

The pita should be soft and pliable, with the garlic sauce spread in a thick, even layer. The fillings — chicken, fries, turnips, and pickles — should be piled neatly in the center, and the wrap should roll into a tight, compact cylinder without any filling escaping.

The outside of the pita should feel slightly tacky but not wet, and the seam should hold together when pressed.

Press to Crisp

8. 8Press the Wraps
   Heat a griddle or large skillet over medium-high heat. Place the wraps seam-side down on the hot surface and press with a spatula or a heavy pan. Cook for 2 to 3 minutes per side, until the pita is deeply golden and crackly-crisp.
   Look for The outside is golden brown, crisp, and crackles when pressed.
   Tip Press firmly but gently so the filling stays inside while the crust forms.
9. 9Serve with Extra Toum
   Transfer the pressed wraps to a cutting board and slice each one in half on a diagonal. Serve immediately with extra garlic toum sauce on the side for dipping, or spoon a little over the cut end before serving.
   Look for The cut ends show the layers of chicken, fries, and pickles, and the crust crackles as it is sliced.
   Tip Slicing on the diagonal exposes more surface area for dipping and looks appealing.

The wraps should be golden brown and crackly on both sides, with a crisp exterior that shatters when cut. The filling should be hot and steaming, and the garlic toum should be slightly melted into the chicken. The cut ends should show distinct layers of chicken, fries, and pickles, and the aroma should be irresistible. The wraps are ready to serve immediately.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which causes the meat to steam rather than brown. Work in batches to ensure a proper sear. Another issue is overfilling the wraps — it makes them difficult to roll and press without tearing. Leave enough room at the edges.

Skipping the pressing step results in a soft, floppy wrap; pressing is what gives the exterior its satisfying crunch. Finally, be careful not to burn the garlic in the marinade; the high heat of the skillet can scorch it, so keep the heat high but watch the chicken closely.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest piece. It should be deeply browned on the outside and no longer pink in the center. The wraps are done when the pita is golden brown and crisp on both sides, and the filling is heated through.

Pressing the wrap should produce a crackling sound, and the surface should feel firm to the touch. If the pita tears or the filling spills, the wrap may be overfilled or the pita may be too cold.

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