My boys love a good shawarma with any kind of meat. These chicken shawarma wraps slap compared to all of them so far and the tomato dip just takes it to a whole new level. This is an easy meal to marinate a day ahead to get really good flavor. All you have to do is grill it up, serve it up with the garlic dip and red onions in a wrap and toast the wraps until they’re nice and crispy!
Chicken Shawarma Wraps
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 2 Tbsp extra virgin olive oil
- 1 Tbsp garlic, mashed
- 1 tsp cumin
- 1 tsp coriander
- 2 tsp onion powder
- 1 tsp turmeric
- 1/4 tsp cinnamon
- 1 tsp cardamom
- 1/4 tsp cayenne pepper
- 1/2 red onion, julienned
- 3/4 cup garlic cloves
- 2 lemons, juiced
- salt to taste
- 1 cup extra virgin olive oil
- 4 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- pinch of sumac
- 1 tsp paprika
- 1 package Trader Joe’s Sonora style flour tortillas
- extra virgin olive oil spray
Prepare
- First, in a large bowl mix the chicken thighs with the 2 Tbsp extra virgin olive oil, mashed garlic, cumin, coriander, onion powder, turmeric, cinnamon, cardamon, cayenne and mix until thighs are all evenly coated with seasonings. Marinate for at least one hour to one day ahead.
- Next, heat a grill to medium-high heat and grill the chicken for 5 minutes each side, remove from the grill, then slice into thin slices.
- Using a food processor, process the garlic, lemon juice, salt, and extra virgin olive oil until smooth.
- Julienne a red onion.
- Using one tortilla at a time, spread a teaspoon of the garlic spread onto the tortilla, a few slices of the chicken, the julienned red onion, and roll the tortilla, folded side down.
- Make the dipping sauce by whisking tomato paste, punch of sumac, and paprika.
- Being a nonstick pan to medium heat and spray with extra virgin olive oil. Cook 3-4 of the wraps at a time, 3 minutes or until gold brown per side.
- Plate the wraps, serve with the tomato dip, and enjoy!
