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

Before you start

Before starting, gather all ingredients and measure them out. Slice the chicken thighs thinly across the grain. Mince the garlic, juice the lemon, and prepare the sumac onions by tossing sliced red onions with ground sumac and a pinch of salt.

Warm the tortillas or flatbreads in a dry skillet or in the oven at 200°F (93°C) wrapped in foil. Have the French fries hot and ready — they can be baked or fried while the chicken sears. Set up a clean work surface for rolling the wraps.

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. Use your hands or a spoon to coat every piece evenly. Cover and refrigerate for at least 30 minutes or up to overnight.
   Look for The chicken is evenly coated with a reddish-brown spice mixture.
   Tip For deeper flavor, let the chicken 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 — do not overcrowd. Sear for 7 minutes without moving, until the underside is deeply charred and caramelized. Flip and cook for another 3-4 minutes until the chicken is cooked through and reaches 165°F (74°C).
   Look for The chicken has dark char marks and a rich browned crust.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Work in batches if needed to avoid steaming the chicken.
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. Keep warm while preparing the wraps.
   Look for The chicken slices are juicy and tender.
   Tip Resting keeps the juices locked in.

The chicken should be deeply browned with charred edges and cooked through to 165°F (74°C). The aroma of smoked paprika and garlic will fill the kitchen, and the pan will have a rich fond that will later flavor the wraps. Let the chicken rest before slicing to keep it juicy.

Assemble and Roll

4. 4Warm the Tortillas
   Warm the flour tortillas or flatbread in a dry skillet over medium heat for about 30 seconds per side, until pliable and lightly toasted. Keep them covered with a clean towel to stay warm.
   Look for Tortillas are soft and bendable without cracking.
   Tip Warming makes rolling easier and prevents tearing.
5. 5Spread the Toum
   Lay a warm tortilla on a flat surface. Spread 2 tablespoons of creamy toum garlic sauce evenly over the surface, leaving a small border at the edges.
   Look for The sauce covers the tortilla in a thin, even layer.
   Tip Too much sauce can make the wrap soggy.
6. 6Layer the Fillings
   Place a layer of hot spiced crispy French fries over the sauce, followed by the sliced chicken, sumac red onions, and sliced cucumber pickles. Distribute the fillings evenly, leaving a 1-inch gap at the bottom edge.
   Look for The fillings are piled in the center, leaving room for rolling.
   Tip Keep the filling line about 2 inches from the bottom edge for a tight roll.
7. 7Roll the Wrap
   Fold the bottom edge over the filling, then fold in the sides and roll tightly upward, tucking the filling as you go. The wrap should be compact and secure.
   Look for The wrap is snug with no gaps and the ends are sealed.
   Tip Roll firmly to keep everything inside during toasting.

The tortillas should be warm and pliable, spread with a thin layer of toum, and topped with fries, chicken, onions, and pickles.

The wrap should be rolled tightly with the ends tucked in, forming a neat cylinder. The fillings should be visible at the open ends, but the wrap should hold together without leaks.

Toast and Serve

8. 8Toast the Wraps
   Heat the same skillet over medium heat with the remaining juices from the chicken. Place the wraps seam-side down and toast for 2-3 minutes per side, pressing gently with a spatula, until golden and crunchy on both sides.
   Look for The wrap is golden brown with crisp spots and a crunchy exterior.
   Tip Use the pan juices for extra flavor and crispiness.
9. 9Slice and Serve
   Remove the wraps from the skillet and let them rest for 1 minute. Slice diagonally in half to reveal the layers. Serve immediately while hot and crispy.
   Look for The cross-section shows layers of chicken, fries, onions, and pickles.
   Tip A sharp knife gives clean slices without squishing the filling.

The wraps should be golden brown and crispy on both sides, with a satisfying crunch when pressed. The pan juices should have caramelized onto the surface, creating a savory glaze. When sliced diagonally, the layers should be distinct and the filling should be steaming hot.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which causes the meat to steam instead of brown. Cook in batches if necessary. Another pitfall is overfilling the wraps — too much filling makes them impossible to roll tightly and they may burst during toasting.

Use a moderate amount and leave room at the edges. Skipping the final toast is a missed opportunity; it's the step that creates the signature crispy exterior. Lastly, using cold tortillas can lead to cracking; always 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 has a deep char on the outside. The wraps are done when they are golden brown and crispy on both sides, with the filling heated through.

To check, press gently on the wrap — it should feel firm and crunchy, and the surface should have visible brown spots. Let the wraps rest for a minute before slicing to allow the juices to settle and the structure to hold together.

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