Chicken Shawarma Wrap with Garlic Yogurt Sauce and Fries

• servings: 2 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

400 g boneless (skinless chicken thighs, sliced)

½ cup Greek yogurt

1 tbsp tomato paste

2 tbsp olive oil

2 tsp paprika

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

½ tsp cinnamon

½ tsp allspice

Salt and black pepper

½ red onion (thinly sliced)

Juice of 1 lime

1 tbsp red wine vinegar

1 tbsp olive oil

1 tsp sumac

¼ tsp turmeric

Salt and black pepper

¾ cup Greek yogurt

1 to 2 tbsp pickle juice

1 tbsp lemon juice

1 tbsp olive oil

1 tsp sumac

½ tsp paprika

¼ tsp turmeric

2 cloves garlic (finely grated)

½ tsp onion powder

Salt and black pepper

1 tomato (diced)

½ cucumber (diced)

Dill pickles (sliced)

2 medium russet potatoes (cut into fries)

Cold water

1 tsp salt

½ tsp baking soda

Salt

Black pepper

Paprika

Garlic powder

Pinch of cumin

2 large white tortillas

Directions

Marinate: Combine 400 g chicken thighs, ½ cup Greek yogurt, 1 tbsp tomato paste, 2 tbsp olive oil, 2 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cinnamon, ½ tsp allspice, salt, and black pepper in a bowl and coat well, then marinate for at least 30 minutes.

Pickle: Toss ½ sliced red onion with juice of 1 lime, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp sumac, ¼ tsp turmeric, salt, and black pepper, then let sit to soften and pickle.

Soak: Add 2 sliced russet potatoes to cold water with 1 tsp salt and ½ tsp baking soda and soak for 20 to 30 minutes.

Cook Fries: Drain and dry the potatoes, then bake or air fry at 220°C / 425°F until crispy and golden, then toss immediately with salt, black pepper, paprika, garlic powder, and a pinch of cumin.

Cook Chicken: Heat a skillet with a little oil over medium-high heat and cook the marinated chicken in a single layer until charred and cooked through, then finish with a squeeze of lemon juice and toss.

Mix Sauce: Stir together ¾ cup Greek yogurt, 1 to 2 tbsp pickle juice, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp sumac, ½ tsp paprika, ¼ tsp turmeric, 2 cloves grated garlic, ½ tsp onion powder, salt, and black pepper until smooth.

Warm Tortillas: Warm 2 tortillas over a flame, in a pan, or in the microwave until soft and pliable.

Assemble: Spread yogurt sauce onto each tortilla, then layer pickled onions, cooked chicken, diced cucumber, diced tomato, sliced pickles, crispy fries, and more sauce, then wrap tightly and optionally toast seam-side down until crisp.

Nutrition

• Serving Size: 1 wrap
• Calories: 650 kcal
• Total Fat: 36 g
• Saturated Fat: 6 g
• Unsaturated Fat: 28 g
• Trans Fat: 0.04 g
• Cholesterol: 126 mg
• Sodium: 1777 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 61 g