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To create these delicious wraps, you need fresh and flavorful items. Here’s what you’ll need: - 1 lb boneless, skinless chicken thighs - 4 large pita or flatbreads - 1 cup fresh lettuce, shredded - 1 medium ripe tomato, diced - 1/2 cucumber, thinly sliced - 1/4 red onion, finely sliced These ingredients form the base of your wraps. The chicken thighs are juicy and perfect for grilling. The marinade is key to great flavor. It makes the chicken tender and tasty. Gather these ingredients: - 2 tablespoons extra virgin olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper (adjust for desired spiciness) - Sea salt and fresh black pepper, to taste Mix these ingredients to create a rich marinade. It will make your chicken shine with flavor. Fresh toppings add crunch and brightness. You can use any or all of these items: - Shredded lettuce - Diced tomatoes - Thinly sliced cucumbers - Finely sliced red onions - 1/2 cup tahini sauce or garlic yogurt sauce for drizzling These toppings give each bite a burst of freshness. They balance the warm, spiced chicken. For the full recipe, check the details above. To make the marinade, start by gathering your ingredients. You need olive oil, ground cumin, ground coriander, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper. In a mixing bowl, whisk together the olive oil and spices. This mix adds depth and aroma to your chicken. Next, take your boneless chicken thighs and add them to the bowl. Make sure each piece is fully coated in the marinade. Cover the bowl with plastic wrap and place it in the fridge. Let it marinate for at least 30 minutes, but two hours is best. This waiting time helps the flavors sink in. Preheat your grill or skillet to medium-high heat. Once hot, add the marinated chicken thighs. Cook for 6-7 minutes on each side. The chicken is ready when it is no longer pink in the center. Remove it from heat and let it rest for 5 minutes. This resting time keeps the chicken juicy. After resting, slice the chicken thinly against the grain. Warm your pita or flatbreads for a few seconds on the grill. Start assembling by placing shredded lettuce on each bread. Add diced tomatoes, cucumber slices, and sliced red onions. Top with the sliced chicken. Finish with a drizzle of tahini or garlic yogurt sauce. Roll the wraps tightly, tucking in the ends. Serve immediately or wrap in parchment for later. Enjoy your delicious meal! For the full recipe, check the section above. To get tender chicken, start with the right cut. I prefer boneless, skinless chicken thighs. They stay juicy and cook well. Marinate them for at least 30 minutes. Use a mix of olive oil and spices for flavor. The oil helps keep moisture in. When cooking, don’t rush it. Cook the chicken over medium-high heat. This gives a nice char while keeping it tender. After cooking, let the chicken rest for 5 minutes. This helps the juices stay inside. Then slice it thin against the grain. Wrapping your chicken shawarma properly is key. Start with a warm pita or flatbread. This way, it bends without tearing. Lay down a good amount of shredded lettuce first. Then add your toppings like tomatoes and cucumbers. Place the sliced chicken on top. Don’t overfill your wrap; it will be hard to roll. Start at one end and fold in the sides. Roll it tightly to keep everything inside. If you want, wrap it in parchment paper for easy eating later. Presentation matters when serving your wraps. Use a colorful plate to make your meal pop. Add fresh herbs like parsley or cilantro on top for a nice touch. Serve with extra tahini or garlic yogurt sauce on the side. This gives people a chance to add more flavor. For a fun twist, add some pickles or olives around the plate. It makes the meal look fancy and inviting. Enjoy your delicious chicken shawarma wraps! You can find the full recipe to make this tasty dish at home. {{image_4}} You can easily swap chicken for other meats. Try beef or lamb for a bold taste. Both of these options work well with the spices. If you prefer seafood, shrimp is a great choice. You can also use tofu for a tasty vegetarian option. Just marinate it like the chicken for full flavor. While tahini and garlic yogurt sauce are popular, you can mix it up. Try a spicy harissa sauce for a kick. Or, use a creamy ranch dressing for a milder taste. Hummus can also be a great spread. It adds creaminess and flavor without extra prep. Each sauce brings its own twist to your wraps. Toppings can elevate your wraps. Consider adding pickled vegetables for crunch and tang. Feta cheese crumbles add a nice salty flavor. Fresh herbs like mint or cilantro brighten each bite. You can also use olives for a briny touch. These extras create a unique shawarma experience every time. For the full recipe, check out the earlier sections. After enjoying your chicken shawarma wraps, save any leftovers. Wrap each shawarma tightly in plastic wrap or foil. Place them in an airtight container. Store them in the fridge for up to three days. This keeps the flavors fresh and the ingredients safe. To reheat your wraps, start with the oven. Preheat it to 350°F (175°C). Remove the wrap from the fridge. Wrap it in foil to keep it moist. Heat for about 10-15 minutes. You can also use a skillet. Heat it over medium heat. Cook for about 3-4 minutes on each side. This helps to crisp up the wrap while warming the chicken. If you want to prep ahead, freezing is a great option. First, let the cooked chicken cool completely. Slice it and place it in a freezer-safe bag. Remove as much air as possible. Store your chicken for up to three months. To enjoy, thaw it in the fridge overnight. Reheat it as described above. For best results, freeze the chicken and toppings separately. This way, your wraps stay fresh and tasty. For the full recipe, check back to make the most of your meal! Chicken Shawarma comes from the Middle East. It is a popular street food. The dish features marinated meat cooked on a vertical rotisserie. People often eat it in wraps with fresh veggies and sauce. Shawarma has roots in many cultures, but it became famous in Lebanon and Turkey. Yes, you can make this recipe ahead of time. You can marinate the chicken the night before. This helps the flavors soak into the meat. You can also chop the veggies and store them in the fridge. Just assemble the wraps when you are ready to eat. Absolutely! You can make a vegetarian version using mushrooms or eggplant. These veggies soak up flavors well. You can also use chickpeas for added protein. Just follow the same marinade and serve with the same fresh toppings. To make the recipe spicier, add more cayenne pepper. You can also include chopped fresh chili peppers. Another option is using spicy sauce as a drizzle. Adjust the spice level to your taste for a kick! For the full recipe, check out the detailed instructions above. You now have a complete guide on easy chicken shawarma wraps. We covered the key ingredients, marinade, and fresh toppings. You learned step-by-step what to do, from preparing to serving. I shared tips for the best chicken and how to wrap it nicely. Think about trying variations with different meats and sauces. Remember, storing and reheating leftovers is simple. Enjoy making this tasty dish, and feel free to get creative with your toppings!

Easy Chicken Shawarma Wraps

Savor the deliciousness of savory chicken shawarma wraps with this easy recipe! Perfectly marinated chicken thighs are grilled to perfection and wrapped in warm pita with fresh lettuce, tomatoes, cucumbers, and red onions. Drizzle with tahini or garlic yogurt sauce for an extra burst of flavor. Click through to discover the full recipe and tips for a satisfying meal that's perfect for any occasion. Don't miss out on this tasty treat!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons extra virgin olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust for desired spiciness)

Sea salt and fresh black pepper, to taste

4 large pita or flatbreads

1 cup fresh lettuce, shredded

1 medium ripe tomato, diced

1/2 cucumber, thinly sliced

1/4 red onion, finely sliced

1/2 cup tahini sauce or garlic yogurt sauce for drizzling

Instructions
 

In a spacious mixing bowl, whisk together the olive oil, ground cumin, ground coriander, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and fresh black pepper. This mixture will serve as your flavorful marinade.

    Add the boneless chicken thighs to the bowl, ensuring that each piece is completely coated with the marinade. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 hours to enhance the flavors.

      Preheat your grill or skillet over medium-high heat. Once hot, place the marinated chicken thighs on the grill or in the skillet. Cook for approximately 6-7 minutes on each side, or until the chicken is no longer pink in the center and has developed a nice char. Once cooked, remove the chicken from heat and allow it to rest for 5 minutes.

        After resting, slice the chicken thinly against the grain for optimal tenderness.

          Meanwhile, warm the pita or flatbreads either on the grill or in a separate skillet for a few seconds until they become soft and pliable.

            To assemble your wraps, begin by laying a generous portion of shredded lettuce onto each pita or flatbread. Follow with a handful of diced tomatoes, cucumber slices, and thinly sliced red onions.

              Top each wrap with the freshly sliced chicken and finish it off with a drizzle of your choice between tahini sauce or garlic yogurt sauce.

                Carefully roll the wraps tightly, tucking in the ends as you do so to avoid spillage.

                  Serve the wraps immediately for the best flavor or wrap them in parchment paper for a convenient meal option on-the-go.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                      Presentation Tips: Serve your shawarma wraps on a colorful plate, garnished with fresh herbs like parsley or cilantro, and add a side of extra tahini or garlic yogurt sauce for dipping. Enjoy!