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

Tips for success

For the crispiest wraps, use a cast-iron skillet and make sure it's hot before adding the wraps. Press down gently with a spatula to ensure even browning. The pan juices from the chicken are packed with flavor — use them instead of oil for toasting.

If the pan seems dry, add a tiny splash of olive oil. Let the wraps rest for a minute after toasting; this helps the structure set and keeps the filling from sliding out when you cut them.

To make sumac onions, slice red onions thinly and toss with ground sumac and a pinch of salt. Let them sit for 10 minutes to soften and release their tangy flavor.

If you can't find sumac, use a squeeze of lemon juice and a pinch of za'atar or just lemon zest. For a spicier kick, add a drizzle of hot sauce or a sprinkle of Aleppo pepper flakes to the filling before rolling.

Variations

• Spicy Harissa Version: Add 1 tablespoon of harissa paste to the marinade for a smoky, spicy kick. Increase the garlic and reduce the lemon juice slightly. Top with fresh cilantro and a drizzle of harissa-tahini sauce.
• Beef Shawarma Swap: Substitute the chicken with thinly sliced beef sirloin or flank steak. Marinate with the same spices and sear quickly over high heat. Cook to 145°F (63°C) and let rest before slicing. The rest of the assembly remains the same.
• Veggie Shawarma: Replace the chicken with roasted eggplant, zucchini, and bell peppers. Toss the vegetables in the same spice mixture and roast at 425°F (220°C) for 20 minutes. Use a garlic yogurt sauce instead of toum for a tangy contrast.
• Breakfast Shawarma Wrap: Add a fried egg to the filling for a hearty breakfast version. Cook the egg sunny-side up and place it on top of the chicken before rolling. The runny yolk adds richness and binds the ingredients together.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or air fryer to restore crispness.

Freezer

Freeze unbaked wraps for up to 1 month. Thaw overnight in the refrigerator, then toast in a skillet until hot and crispy.

Reheat

Reheat refrigerated wraps in a dry skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 3-4 minutes until hot and crunchy.

Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat to restore crispiness, or in an air fryer at 350°F (175°C) for 3-4 minutes.

Avoid microwaving, as it makes the wrap soggy. Keep the pickles and onions separate if storing for longer, and add them fresh when reheating.

The chicken can be marinated up to 24 hours in advance, which deepens the flavor. The sumac onions can be made a day ahead and stored in the refrigerator. The toum sauce can also be made ahead and kept refrigerated for up to a week. Assemble the wraps just before serving to maintain the crispy texture.

Serving ideas

Serve the wraps hot, sliced diagonally, with extra toum sauce on the side for dipping. A side of extra pickles and sumac onions adds brightness. These wraps are satisfying on their own but also pair well with a simple cucumber salad or a bowl of lentil soup. For a complete meal, add a handful of fresh herbs like parsley or mint inside the wrap.

The wraps are best enjoyed immediately after toasting, while the exterior is still crunchy and the filling is hot. Cut them in half to expose the beautiful layers and make them easier to eat.

If serving a crowd, keep the wraps warm in a 200°F (93°C) oven for up to 30 minutes, but note that they may lose some crispiness. Re-crisp in a skillet if needed.

Frequently asked questions

Recipe card

Golden Crispy Chicken Shawarma Wrap with Garlic Toum

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 2 lb boneless skinless chicken thighs, thinly sliced
• 1 tbsp minced garlic
• 2 tbsp mayonnaise
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp salt
• 1/2 lemon Juice of 1/2
• 4 warm flour tortillas or Lebanese flatbread
• 2 tbsp creamy toum garlic sauce
• 1 cup hot spiced crispy French fries
• 1/2 cup sumac red onions
• 1/2 cup sliced tangy cucumber pickles

Instructions

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

Contains: gluten, eggs, milk, sulfites

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

58 g

Fat

36 g

Fiber

4 g

Sugar

4 g

Sodium

1100 mg

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