30-Minute Chicken Shawarma Wrap

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 4 large flour tortillas or flatbreads
• 3/4 cup plain Greek yogurt
• 1 garlic clove, minced
• 2 tbsp fresh dill or mint, chopped
• 3 cups romaine lettuce, shredded
• 1 large tomato, diced
• 1/2 red onion, thinly sliced
• 1/2 cup pickled turnips or cucumber pickles

Instructions

1. 1Cut the chicken thighs into thin strips about 1/2-inch wide. In a bowl toss the strips with olive oil, cumin, smoked paprika, coriander, turmeric, garlic powder, cayenne, salt, pepper, and lemon juice until evenly coated.
2. 2Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot. Add the seasoned chicken in a single layer, working in batches if needed to avoid crowding.
3. 3Sear the chicken undisturbed for 3 to 4 minutes until deeply browned on the first side, then stir and continue cooking 4 to 5 minutes more until cooked through and slightly charred at the edges.
4. 4While the chicken cooks, stir Greek yogurt with minced garlic, chopped herbs, and salt to make a quick garlic sauce. Warm the tortillas in a dry skillet or microwave until pliable.
5. 5Lay each warm tortilla flat and spread a generous spoonful of the yogurt sauce down the center. Pile shredded romaine over the sauce.
6. 6Divide the hot shawarma chicken evenly among the four tortillas. Top with diced tomato, sliced red onion, and pickled turnips or cucumbers.
7. 7Drizzle a little extra yogurt sauce over the fillings. Fold in the sides of each tortilla and roll tightly from the bottom to form a secure wrap.
8. 8Slice each wrap in half on the diagonal if desired and serve immediately while the chicken is still warm and the vegetables stay crisp.