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Издатель Oct 22, 2026

CHICKEN SHAWARMA WRAPSMakes 4 generous wraps

CHICKEN600 g boneless, skinless chicken breast and thighs, cut into small pieces20 g plain whole-milk yogurt10 ml lemon juice10 ml olive oil4.5 g paprika6 g garlic powder1.5 g ground cumin2 g sumac1.5 g onion powder1-2.5 g red pepper flakes1.5 g black pepperSalt to taste1 g chopped fresh parsley, to finish

GARLIC SAUCE40 g sour cream75 g mayonnaise10 ml lemon juice4 g peeled garlic4.5 g paprika2 g garlic powder2.5 g honey0.75 g black pepperSalt to taste

SALAD60 g diced tomato100 g thinly sliced red onion3 g chopped fresh parsley10 ml olive oil10 ml lemon juice1 g sumac0.75 g black pepperSalt to taste

FOR ASSEMBLY4 large, thin pita wrapsOlive oil for cooking and toasting

METHOD
1. Stir the yogurt, lemon juice, oil, spices and salt together. Add the chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes or a few hours.
2. Blend all the garlic sauce ingredients until smooth. Taste for salt and refrigerate until needed.
3. Mix the salad's olive oil, lemon juice, sumac, pepper and salt. Toss with the tomato, onion and parsley.
4. Heat a little oil in a wide pan over medium-high heat. Cook the chicken in batches, leaving space between the pieces. Let the undersides brown before turning. Continue until browned at the edges and cooked through to 74 C in the thickest pieces. Toss the cooked chicken with the finishing parsley.
5. Warm the pita until flexible. Spread with sauce, then add chicken and salad, leaving excess salad dressing behind. Fold in the sides and roll tightly.
6. Lightly oil a pan over medium heat. Toast the wraps seam-side down, then turn and toast the other side until golden and crisp. Slice and serve with the remaining sauce.

Spice weights are approximate. Use a scale that can measure small amounts.