Ingredients
Chicken Marinade:
- 500g chicken (breast or thigh)
- 2 tbsp Greek yogurt
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp coriander powder
- 1/2 tsp cumin
- Salt and chili flakes to taste
Wrap Components:
- 4 large tortilla wraps or flatbreads
- 1 cup shredded iceberg lettuce
- 1/2 red onion, thinly sliced
- 1/2 cup garlic mayo
Instructions
- In a bowl, combine marinade ingredients. Add chicken and mix well. Marinate for 1 hour or overnight.
- Heat a skillet over medium-high heat. Cook chicken 5–7 minutes per side until golden and cooked through.
- Let chicken rest 5 minutes. Slice into thin strips.
- Lay out wraps. Spread garlic mayo, add lettuce, onions, and sliced chicken.
- Roll tightly. Toast wraps in a skillet if desired.
- Serve hot with fries or side salad.
Tips:
- For extra crisp, toast the wraps in a dry pan or press.
- Add pickles, cucumbers, or tomatoes if you like.
- Homemade garlic mayo: Mix mayo, lemon juice, and crushed garlic.
Juicy, zesty, and street-food worthy — this shawarma hits the spot!
Notes
Servings: 4 | Prep Time: 10 min | Marinate Time: 1 hr | Cook Time: 15 min | Total Time: 1 hr 25 min