Chicken Shawarma Pita Wraps with Garlic Sauce

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• Salt and pepper to taste
• 4 pita breads
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• Fresh parsley, chopped (for garnish)

Steps

1. 1 In a large bowl, combine chicken with olive oil, paprika, cumin, coriander, turmeric, cayenne, minced garlic, lemon juice, salt, and pepper. Marinate for at least 30 minutes.
2. 2 Heat a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-7 minutes per side.
3. 3 For the garlic sauce, mix Greek yogurt, mayonnaise, minced garlic, lemon juice, and salt in a bowl until smooth.
4. 4 Warm pita breads according to package instructions.
5. 5 Slice the cooked chicken thinly. Fill each pita with chicken and drizzle with garlic sauce.
6. 6 Garnish with chopped parsley and serve immediately.

Equipment

• Large skillet
• Cutting board and knife
• Mixing bowls

Variations

• Substitute chicken with beef or tofu for a vegetarian option.

Substitutions

• If Greek yogurt is unavailable, use sour cream for the sauce.

Pairings

• Warm pita bread
• Tabbouleh salad
• Cucumber slices

Nutrition

Tips

• For extra flavor, marinate the chicken overnight.
• Add some diced tomatoes or shredded lettuce for a fresh crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven to maintain pita crispness.

Freezing: Does not freeze well due to the pita becoming soggy.

Serving Suggestions

• Serve with a side of tabbouleh salad or cucumber yogurt sauce.

FAQ