Chicken Shawarma Wraps with Garlic Yogurt Sauce

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 cup plain Greek yogurt
• 3 Tbsp lemon juice
• 3 Tbsp olive oil
• 5 garlic cloves
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1.25 tsp kosher salt
• 4 large flour tortillas or lavash
• 1 English cucumber
• 2 ripe tomatoes
• 1/2 red onion
• 1/2 cup chopped fresh parsley
• 2 cups shredded lettuce

Instructions

1. 1In a medium bowl whisk Greek yogurt with lemon juice, olive oil, 3 minced garlic cloves, cumin, smoked paprika, coriander, turmeric, cayenne, and salt to make the marinade.
2. 2Add the chicken thighs, turn to coat completely, cover, and marinate at room temperature 20 minutes or refrigerate up to 8 hours.
3. 3Heat a large cast-iron skillet or grill pan over medium-high heat until very hot; add the remaining olive oil.
4. 4Shake excess marinade from the chicken and cook 5–6 minutes per side without moving until deep golden char marks form and the internal temperature reaches 165°F.
5. 5Transfer chicken to a cutting board, rest 5 minutes, then slice thinly against the grain into strips.
6. 6Stir the remaining yogurt with the last 2 minced garlic cloves, lemon juice, and salt to make a quick toum-style garlic sauce; thin with a teaspoon of water if needed.
7. 7Warm the tortillas 20 seconds per side in a dry skillet so they become pliable.
8. 8Dice the cucumber and tomatoes, thinly slice the red onion, and chop the parsley.
9. 9Spread a generous swoosh of garlic yogurt down the center of each tortilla, top with shredded lettuce, sliced shawarma chicken, cucumber, tomato, onion, and a shower of parsley.
10. 10Roll tightly burrito-style, tucking the ends, then slice in half on the diagonal and serve immediately or wrap in foil for a portable lunch.