Middle Eastern Chicken Wrap (Print Version)
# Ingredients:
→ For the Chicken Shawarma
01 -
2 pounds boneless skinless chicken thighs
02 -
3 tablespoons extra virgin olive oil
03 -
2 teaspoons ground cumin
04 -
2 teaspoons paprika
05 -
1 teaspoon ground turmeric
06 -
1 teaspoon cinnamon
07 -
4 cloves garlic, minced
08 -
1 tablespoon fresh lemon juice
09 -
Salt and pepper to taste
→ For the Creamy Garlic Sauce
10 -
1/2 cup Greek yogurt
11 -
2 tablespoons mayo
12 -
1 tablespoon lemon juice
13 -
3 garlic cloves, minced
14 -
Salt and pepper to taste
# Instructions:
01 -
Mix together the olive oil, cumin, paprika, turmeric, cinnamon, minced garlic, lemon juice, salt, and pepper in a bowl. Add the chicken thighs and make sure they're well coated. Cover and let marinate in the fridge for at least an hour, though overnight works best for more flavor.
02 -
Heat up your grill, oven, or a skillet. Cook the marinated chicken until it's completely done and has some nice char marks. Let it rest for a few minutes, then slice it into thin strips.
03 -
In a small bowl, stir together the Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper until everything is well combined and smooth.
04 -
Warm up some pita bread, then pile on the sliced chicken. Add any fresh veggies you like, drizzle generously with the creamy garlic sauce, and wrap it all up tightly.
# Notes:
01 -
For deeper flavor, let the chicken marinate overnight
02 -
Try adding pickled vegetables or a dash of hot sauce for extra zing