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Mini Chicken Shawarma Wraps

Warm spiced chicken tucked into soft wraps with garlic sauce — a handheld party favourite.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 (12 halves)
Course: Appetizer
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless chicken thighs thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large flour tortillas or flatbreads
  • 1/2 cup garlic sauce or toum
  • 1 cup shredded lettuce
  • 1 tomato thinly sliced
  • 1/2 red onion thinly sliced
  • Pickles for serving (optional)

Equipment

  • Large skillet

Method
 

  1. Whisk the oil, lemon juice, garlic, and spices in a bowl.
  2. Add the chicken and toss to coat.
  3. Let the chicken marinate for 30 minutes.
  4. Cook the chicken in a hot skillet for 5 to 6 minutes per side, until cooked through.
  5. Rest the chicken for 5 minutes, then slice thinly.
  6. Warm the tortillas and spread with garlic sauce.
  7. Fill with chicken, lettuce, tomato, onion, and pickles and roll up.
  8. Cut each wrap in half on the diagonal and serve warm.

Notes

Marinate the chicken up to a day ahead; cook and roll the wraps just before serving so they stay warm and soft. Storage: Refrigerate leftover chicken for up to 3 days.