Crispy Chicken Shawarma Wrap with Garlicky Layers Step-by-step instructions

Before you start

Before starting, ensure the chicken is sliced thin and the marinade ingredients are measured. If making sumac onions, toss sliced red onions with sumac and salt and let sit while the chicken marinates.

Have the tortillas and pickles ready. Heat a large cast-iron skillet over high heat for at least 5 minutes to ensure it's properly hot for searing.

Instructions

Marinate and Sear

1. 1Marinate the Chicken
   In a large bowl, combine the sliced chicken thighs with minced garlic, mayonnaise, olive oil, smoked paprika, garlic powder, black pepper, cumin, coriander, salt, and lemon juice. Mix thoroughly until every piece is coated. Cover and refrigerate for at least 30 minutes or up to overnight.
   Look for The chicken is evenly coated with a reddish marinade.
   Tip For deeper flavor, marinate overnight in the refrigerator.
2. 2Sear the Chicken
   Heat a cast-iron skillet over high heat until smoking. Add the marinated chicken in a single layer (work in batches if needed) and sear for 7 minutes without moving, until deeply charred and caramelized on the bottom. Flip and cook for another 2-3 minutes until cooked through.
   Look for The chicken is charred and caramelized on the edges, with an internal temperature of 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan — searing in batches ensures a good crust.
3. 3Slice the Chicken
   Transfer the seared chicken to a cutting board and let it rest for 3 minutes. Then slice into thin strips against the grain.
   Look for The chicken is juicy and slices easily into strips.
   Tip Resting the chicken before slicing keeps the juices in.

The chicken should be coated in a reddish-brown marinade and then seared in a smoking-hot skillet until it has a deep char and caramelized crust.

The internal temperature should read 165°F (74°C). The kitchen will smell of smoked paprika and garlic, and the chicken will be sizzling audibly.

Assemble the Wraps

4. 4Assemble the Wraps
   Lay a tortilla on a flat surface. Pile a quarter of the sliced chicken along the center, then top with sumac red onions and sliced cucumber pickles. Fold the sides over and roll tightly into a compact wrap.
   Look for The wrap is tightly rolled with filling tucked inside.
   Tip Don't overfill — a compact roll toasts better.

Each tortilla is filled with a generous portion of sliced chicken, sumac onions, and pickles, then rolled tightly. The wraps should be compact and secure, with the filling evenly distributed. The colors are vibrant: charred chicken, pink onions, and green pickles.

Toast and Serve

5. 5Toast the Wraps
   Return the skillet to medium heat with any remaining juices. Place the wraps seam-side down and toast for 2-3 minutes per side, until golden and crunchy on both sides. Press gently with a spatula.
   Look for The wraps are golden brown and crisp on both sides.
   Tip Toasting in the skillet juices adds flavor and crunch.
6. 6Slice and Serve
   Remove the wraps from the skillet and let them cool for 1 minute. Slice in half diagonally to reveal the layers, and serve hot.
   Look for The cross-section shows the charred chicken, onions, and pickles.
   Tip A sharp knife gives a clean cut without squishing the filling.

The wraps are toasted in the skillet until golden and crunchy on both sides, with visible char marks. When sliced, the cross-section reveals distinct layers of chicken, onion, and pickle. The exterior should crackle slightly when pressed.

Common mistakes

A common mistake is overcrowding the skillet, which steams the chicken instead of searing it. Cook in batches if necessary. Another is rolling the wraps too loosely, which causes the filling to fall out during toasting.

Press gently while toasting to seal the seam. Finally, don't skip the resting time after searing the chicken—slicing immediately releases the juices and dries out the meat.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is deeply charred on the edges. The wraps are done when they are golden brown and crispy on both sides, with the filling heated through.

Let the wraps rest for a minute before slicing to allow the juices to redistribute and prevent the filling from spilling out.

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