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

Tips for success

For the crispiest exterior, make sure the griddle or skillet is fully preheated before adding the wraps. A hot surface ensures that the pita browns quickly without drying out.

Press the wrap firmly with a spatula, but not so hard that the filling squishes out. If you prefer extra crunch, brush the outside of the pita with a little olive oil before pressing, though this is optional and adds richness.

When slicing the cooked chicken, use a sharp knife and cut against the grain. This shortens the muscle fibers, making each piece more tender.

If the chicken is too hot to handle, let it rest for a few minutes — this also allows the juices to redistribute. For a more authentic shawarma flavor, you can add a pinch of ground cumin or allspice to the marinade, but keep the core ingredients intact.

Variations

• Spicy Shawarma: Add 1-2 teaspoons of harissa paste or a pinch of cayenne pepper to the marinade for a fiery kick. Serve with extra harissa on the side for dipping.
• Vegetarian Wrap: Replace the chicken with grilled halloumi or marinated tofu. Sear until golden and proceed with the same assembly. Omit the chicken to make it vegetarian.
• Garlic Lovers: Double the amount of garlic toum and spread it generously on both sides of the pita before adding the fillings. Add extra minced garlic to the marinade as well.
• Crunchy Slaw: Add a handful of shredded cabbage or lettuce tossed with a little lemon juice and salt to the wrap for extra crunch. This adds freshness and texture.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep them tightly wrapped to prevent drying out.

Freezer

Freeze assembled, uncooked wraps for up to 2 months. Thaw overnight in the refrigerator, then press on a hot griddle until heated through and crisp.

Reheat

Reheat leftover wraps in a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven at 350°F (175°C) for 5-7 minutes, until hot and crisp.

Leftover wraps can be stored in an airtight container in the refrigerator for up to 3 days. To keep them from becoming soggy, store the components separately if possible: keep the chicken, fries, and pickles in separate containers, and assemble fresh wraps when ready to eat. If storing assembled wraps, wrap them tightly in foil or plastic wrap to preserve their shape.

The chicken can be marinated up to 4 hours ahead, and the cooked, sliced chicken can be refrigerated for up to 2 days. The garlic toum can be made ahead and stored in the refrigerator for up to a week.

The fries are best cooked fresh, but they can be reheated in a hot oven to restore crispness. Assemble and press the wraps just before serving to ensure the pita stays crackly.

Serving ideas

Serve the crispy chicken shawarma wraps whole or sliced in half on a diagonal. Arrange them on a platter with a bowl of extra garlic toum for dipping. A side of pickled vegetables, such as turnips and cucumbers, complements the richness. For a complete meal, add a simple salad of shredded lettuce, tomatoes, and cucumbers with a lemon-olive oil dressing.

For a more indulgent presentation, drizzle a little extra toum over the cut ends of the wrap just before serving. This adds a burst of garlicky flavor and makes the wrap look irresistible.

Pair with a cold, tangy drink like a lemon-mint soda or a sparkling water with lemon to balance the richness. The wraps are best enjoyed immediately while the exterior is still crackly.

Frequently asked questions

Recipe card

Crispy Chicken Shawarma Wrap with Garlic Toum

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 2 lb boneless, skinless chicken thighs and breasts, thinly sliced
• 2 tbsp mayonnaise
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 2 tbsp fresh lemon juice
• 4 large pita breads
• 1/2 cup garlic toum sauce
• 1 1/2 cups cooked french fries
• 1/2 cup pickled turnips
• 1/2 cup sliced dill pickles

Instructions

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

48 g

Fat

32 g

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