Chicken Shawarma Wrap (Print Version)

# Ingredients:

→ For the Chicken

01 - 2 lb boneless chicken breast or thighs, cut into thin slices
02 - 1 tablespoon fresh garlic, finely minced
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon olive oil
05 - 1 tablespoon smoked paprika powder
06 - 1 teaspoon garlic powder
07 - 1 teaspoon black pepper powder
08 - 1/2 teaspoon cumin powder
09 - 1/2 teaspoon coriander powder
10 - 1 teaspoon red chili powder
11 - 1/2 teaspoon turmeric powder
12 - Salt to taste
13 - 1 tablespoon fresh lemon juice
14 - 3 tablespoons clarified butter or oil for cooking

→ For the Sumac Onions

15 - 1 large red onion, thinly sliced and washed
16 - 1 tablespoon fresh parsley, chopped
17 - 1 tablespoon sumac
18 - 1 teaspoon lemon juice
19 - Salt to taste

→ For the Garlic Sauce

20 - 1/3 cup mayonnaise
21 - 1/3 cup sour cream
22 - 3 to 4 tablespoons buttermilk (adjust for consistency)
23 - 2 tablespoons ketchup
24 - 2 tablespoons hot sauce
25 - 1 teaspoon freshly chopped parsley
26 - 1 teaspoon lemon juice
27 - 1 tablespoon garlic powder
28 - 1 tablespoon smoked paprika powder
29 - Salt to taste
30 - 1/2 teaspoon black pepper

→ To Assemble

31 - 6 tortilla wraps
32 - 1/2 cup cucumber, chopped
33 - 1/2 cup tomatoes, chopped
34 - Spiced French fries
35 - 1/2 cup pickled cucumbers

# Instructions:

01 - In a mixing bowl, add the sliced chicken and season with salt, black pepper, garlic powder, smoked paprika, turmeric, cumin, coriander, and red chili powder. Add the mayonnaise, minced garlic, olive oil, and lemon juice. Mix everything together until the chicken is well coated. Cover and let it marinate for at least 1 hour in the fridge.
02 - In a bowl, combine the mayonnaise, sour cream, buttermilk, salt, pepper, paprika powder, garlic powder, hot sauce, lemon juice, ketchup, and chopped parsley. Whisk until smooth and creamy. Add more buttermilk if you want it thinner. Set aside.
03 - In a bowl, mix together the sliced red onion, chopped parsley, sumac, lemon juice, and salt. Toss everything together and set aside.
04 - Heat the clarified butter or oil in a pan over medium heat. Once it's hot, add the marinated chicken in batches - don't overcrowd the pan or it won't get crispy. Cook for about 8 to 10 minutes, tossing occasionally, until the chicken is fully cooked through and starting to char a bit around the edges.
05 - Warm each tortilla wrap. Spread some garlic sauce down the center, then add a layer of sumac onions, the cooked chicken, chopped tomatoes, chopped cucumber, pickled cucumbers, and some French fries. Drizzle with more sauce on top. Fold in the sides and roll up the wrap tightly. Serve right away!

# Notes:

01 - Marinate the chicken for at least 1 hour, but overnight is even better for maximum flavor.
02 - Sumac is a tangy, lemony Middle Eastern spice that's key to authentic shawarma flavor. Look for it in the spice aisle or Middle Eastern markets.
03 - Don't skip the French fries in the wrap - it's traditional and adds great texture!
04 - Cook the chicken in batches so it gets nice and crispy instead of steaming.
05 - You can prep all the components ahead of time and assemble the wraps right before serving.

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