Chicken Shawarma Wraps with Garlic Toum and Quick Pickles

Shawarma takes its name from the Turkish word for turning, a nod to the classic Levantine spit-roasted street food. Here, yogurt-spiced chicken thighs meet punchy garlic toum and bright quick pickles tucked into soft wraps.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 36g carbs
• 24g fat
• 6g fiber

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Ingredients

• 1½ lb boneless skinless chicken thighs
• ⅓ cup plain Greek yogurt
• 3 Tbsp lemon juice
• 3 Tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1½ tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp cayenne pepper
• 1¼ tsp kosher salt
• 4 large flour tortillas or lavash
• 1 English cucumber
• 2 roma tomatoes
• ½ small red onion
• ½ cup fresh parsley, chopped
• ½ cup store-bought or homemade toum (garlic sauce)
• 2 cups shredded lettuce

Instructions

1. 1In a medium bowl whisk yogurt, lemon juice, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cayenne, and salt into a thick marinade.
2. 2Add chicken thighs and turn to coat completely; cover and marinate at room temperature 20 minutes or refrigerate up to 4 hours for deeper flavor.
3. 3While chicken marinates, thinly slice cucumber into half-moons, dice tomatoes, and very thinly slice red onion; toss onion with remaining lemon juice and salt to quick-pickle.
4. 4Heat a large cast-iron skillet or grill pan over medium-high heat until very hot, about 3 minutes; add remaining oil and swirl.
5. 5Shake excess marinade from chicken and cook in a single layer 5–6 minutes per side without moving until deep golden char marks form and internal temperature reaches 165°F.
6. 6Transfer chicken to a cutting board, rest 5 minutes, then slice thinly against the grain into strips so it stays juicy inside the wrap.
7. 7Warm tortillas one at a time in the same dry skillet 20–30 seconds per side until pliable and lightly toasted; keep stacked under a clean towel.
8. 8Spread toum down the center of each tortilla, then layer shredded lettuce, sliced chicken, cucumber, tomato, quick-pickled onion, and a generous sprinkle of parsley.
9. 9Fold the bottom up, then roll tightly from one side like a burrito, tucking ingredients in as you go; slice in half on a diagonal if desired.
10. 10Serve immediately while the chicken is still warm, or wrap snugly in foil for a portable work lunch that reheats well in a toaster oven at 350°F for 8 minutes.