Chicken Shawarma Wrap Recipe

Chicken thighs: Boneless and skinless, these are the main protein component of the dish.

Olive oil: Used to create the marinade and helps in cooking the chicken.

Cumin: A warm, earthy spice that adds depth to the marinade.

Paprika: Adds a mild, sweet flavor and a vibrant color to the chicken.

Turmeric: Provides a subtle, earthy flavor and a beautiful golden color.

Coriander: Adds a citrusy, slightly sweet flavor to the marinade.

Garlic powder: Enhances the overall flavor with its pungent, savory taste.

Cinnamon: Adds a hint of warmth and sweetness to balance the spices.

To ensure the chicken thighs are evenly coated with the marinade, place them in a large resealable plastic bag or a shallow dish. Massage the marinade into the chicken, making sure every piece is well covered. This method not only helps in even distribution but also makes cleanup easier.

• chicken thighs - Substitute with turkey thighs: Turkey thighs have a similar texture and flavor profile to chicken thighs, making them a suitable alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good substitute for olive oil in cooking.

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and slightly sweet flavor, making them a good alternative to cumin.

• ground paprika - Substitute with ground smoked paprika: Smoked paprika adds a similar depth of flavor with a hint of smokiness, which can enhance the overall taste of the dish.

• ground turmeric - Substitute with ground ginger: Ground ginger provides a warm, slightly spicy flavor that can complement the other spices in the recipe.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds have a sweet and slightly licorice-like flavor, which can serve as a good substitute for coriander.

• ground garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor profile and can be used in the same quantity as garlic powder.

• ground cinnamon - Substitute with ground allspice: Ground allspice has a warm, sweet flavor that can mimic the taste of cinnamon in savory dishes.

• Storing in the Refrigerator:

  • Allow the cooked chicken to cool completely before storing.
  • Place the chicken strips in an airtight container or wrap them tightly in aluminum foil.
  • Store the chicken in the refrigerator for up to 4 days.
  • Keep the fresh veggies and tzatziki sauce in separate containers to maintain their freshness.
  • Assemble the wraps just before serving to avoid sogginess.

• Freezing the Chicken:

  • After cooking, let the chicken cool completely.
  • Place the chicken strips on a baking sheet lined with parchment paper, ensuring they are not touching.
  • Freeze the chicken strips for about 1-2 hours until they are firm.
  • Transfer the frozen chicken strips to a freezer-safe bag or container, removing as much air as possible.
  • Label the container with the date and store it in the freezer for up to 3 months.

• Reheating the Chicken:

  • For refrigerated chicken, reheat in a skillet over medium heat until warmed through, about 5-7 minutes.
  • Alternatively, microwave the chicken strips on a microwave-safe plate, covered with a damp paper towel, for 1-2 minutes.
  • For frozen chicken, thaw in the refrigerator overnight before reheating.
  • Reheat in a skillet or microwave as mentioned above.

• Assembling the Wraps:

  • Warm the wraps slightly in a skillet or microwave to make them pliable.
  • Layer the chicken, fresh veggies, and tzatziki sauce just before serving.
  • For added flavor, consider adding a squeeze of lemon juice or a sprinkle of fresh herbs.

• Tips for Freshness:

  • Store fresh veggies like lettuce, tomatoes, and cucumbers in separate containers lined with paper towels to absorb excess moisture.
  • Keep tzatziki sauce in a tightly sealed container to prevent it from absorbing other flavors in the refrigerator.
  • If preparing wraps for a meal prep, consider packing the components separately and assembling them just before eating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken shawarma on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to keep it moist. Heat for about 10-15 minutes or until warmed through. This method ensures the chicken remains juicy and flavorful.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil to the pan. Place the chicken shawarma in the skillet and cook for 5-7 minutes, turning occasionally, until heated through. This method helps to maintain the crispy edges of the chicken.

• Microwave Method: Place the chicken shawarma on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This is the quickest method but may slightly alter the texture of the chicken.

• Steaming Method: Place the chicken shawarma in a steamer basket over boiling water. Cover and steam for 5-7 minutes or until heated through. This method helps retain moisture and keeps the chicken tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken shawarma in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through. This method helps to re-crisp the chicken while keeping it moist inside.

• Mixing bowl: Use this to combine the spices and olive oil to create the marinade.

• Whisk: Helpful for thoroughly mixing the spices and olive oil together.

• Tongs: Essential for turning the chicken thighs on the grill or skillet.

• Grill: If you prefer a smoky flavor, use this to cook the marinated chicken.

• Skillet: An alternative to the grill, perfect for cooking the chicken on the stovetop.

• Cutting board: Use this to slice the cooked chicken into strips.

• Chef's knife: Ideal for slicing the chicken into even strips.

• Measuring spoons: Necessary for accurately measuring out the spices and olive oil.

• Basting brush: Useful for coating the chicken thighs evenly with the marinade.

• Serving platter: Great for arranging the sliced chicken and other wrap ingredients.

• Wraps: These will hold the chicken, fresh veggies, and tzatziki sauce together.

• Vegetable peeler: Handy for prepping any fresh veggies you want to include in the wraps.

• Small bowl: Perfect for holding the tzatziki sauce for easy assembly of the wraps.

Prepare the marinade in advance: Mix all the spices and olive oil the night before to save time on the day of cooking.

Use pre-cut chicken: Buy boneless, skinless chicken thighs that are already trimmed and cut to reduce prep time.

Preheat the grill or skillet: Start preheating your grill or skillet while the chicken marinates to streamline the cooking process.

Batch cook: Cook extra chicken and store it for quick meals throughout the week.

Assemble wraps ahead: Pre-chop veggies and prepare tzatziki sauce in advance for quick assembly.