These Chicken Shawarma Wraps are an absolute treat, with homemade lavash, creamy garlic toum sauce, fiery chili paste, tangy sumac salad, crisp fries, and a drizzle of pomegranate molasses. Perfect for sharing with friends and family, this recipe is packed with bold Middle Eastern flavors.

Why You’ll Love This Recipe

• Richly spiced and marinated chicken for maximum flavor.

• Soft, freshly made lavash that wraps it all together.

• Smooth, creamy garlic toum sauce that’s addictive.

• Bright and crisp sumac salad that adds a fresh kick.

• Fiery chili paste and pomegranate molasses for a delicious, complex finish.

Ingredients

For the Shawarma Chicken

• 1 kg boneless chicken thighs, sliced thin

• 250 g boneless chicken breast, sliced thin

• 1 tbsp ginger–garlic paste

• 1 tbsp tomato paste

• 2 tbsp strained yogurt

• 1 tbsp olive oil

• 1–2 tbsp lemon juice

• 3 tsp salt

• 3 tsp black pepper

• 3 tsp cumin powder

• 3 tsp coriander powder

• 1 tsp turmeric powder

• 1 tsp cinnamon powder

• 3–4 tbsp oil for cooking

For the Garlic Toum Sauce

(Recipe from Nutrient Matters)

• 4 garlic cloves, peeled

• 2 tsp salt

• 3 tbsp lemon juice

• 2 cups sunflower oil

For the Chili Paste

• 4–5 tbsp chili flakes

• 1 tbsp vinegar (or enough to soak the chili flakes)

For the Sumac Salad

• 1 onion, thinly sliced

• 1 tomato, sliced

• A handful of fresh coriander leaves

• 1 lemon, juiced

• Salt and sumac to taste

For the Lavash

(Recipe from Hungry Man Kitchen)

• 200 ml lukewarm water

• 1 tsp sugar

• 1 tsp instant yeast

• 300 g flour

• 1 tsp salt

To Assemble

• Lavash

• Garlic toum sauce

• Chili paste

• Chicken

• Sumac salad

• Fries

• Pomegranate molasses for drizzling

Instructions

Marinate the Chicken

1. In a large bowl, combine chicken slices with ginger–garlic paste, tomato paste, yogurt, olive oil, lemon juice, salt, black pepper, cumin, coriander, turmeric, and cinnamon.

2. Mix well, cover, and marinate for at least 1–2 hours or overnight for best results.

Prepare the Lavash

1. In a mixing bowl, combine lukewarm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

2. Add flour and salt, and knead until a smooth, elastic dough forms.

3. Cover and let rise for 1–2 hours until doubled in size.

4. Divide the dough into equal portions, roll out thinly, and cook on a hot, dry skillet for 30–60 seconds per side until golden spots appear. Cover with a cloth to keep soft.

Make the Garlic Toum

1. In a food processor, pulse the garlic and salt until finely minced.

2. Begin adding oil slowly in a thin stream while alternating with the lemon juice until a creamy, thick sauce forms.

Make the Chili Paste

1. Combine the chili flakes with vinegar in a small bowl, ensuring the flakes are just soaked. Let sit for a few minutes until the mixture forms a paste.

Make the Sumac Salad

1. In a bowl, combine onions, tomatoes, and coriander leaves.

2. Toss with lemon juice, salt, and sumac. Let rest for a few minutes for the flavors to meld.

Cook the Chicken

1. Heat oil in a pan over medium–high heat.

2. Cook the marinated chicken slices in batches for 5–7 minutes until fully cooked, slightly charred, and aromatic.

Assemble the Wraps

1. Lay a piece of lavash on a clean surface.

2. Spread a layer of garlic toum sauce across it.

3. Add a portion of chicken, a smear of chili paste, and a handful of sumac salad.

4. Top with fries and drizzle with pomegranate molasses.

5. Roll up tightly, slice in half, and serve.

Tips & Variations

• Make Ahead: The chicken, toum sauce, and chili paste can be made a day in advance.

• Add Pickles: Pickled turnips or cucumbers add a delicious crunch.

• Spicier Version: Add more chili paste or sprinkle with red pepper flakes.

Chicken Shawarma Wraps

With homemade lavash, creamy garlic toum sauce, fiery chili paste, tangy sumac salad, crisp fries, and a drizzle of pomegranate molasses, these Chicken Shawarma Wraps are an absolute treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine Fusion, Middle eastern, Pakistan

Servings 8

Ingredients

  

For the Shawarma Chicken

• 1 kg boneless chicken thighs sliced thin
• 250 g boneless chicken breast sliced thin
• 1 tbsp ginger–garlic paste
• 1 tbsp tomato paste
• 2 tbsp strained yogurt
• 1 tbsp olive oil
• 1 –2 tbsp lemon juice
• 3 tsp salt
• 3 tsp black pepper
• 3 tsp cumin powder
• 3 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cinnamon powder
• 3 –4 tbsp oil for cooking

For the Garlic Toum Sauce

• 4 garlic cloves peeled
• 2 tsp salt
• 3 tbsp lemon juice
• 2 cups sunflower oil

For the Chili Paste

• 4 –5 tbsp chili flakes
• 1 tbsp vinegar or enough to soak the chili flakes

For the Sumac Salad

• 1 onion thinly sliced
• 1 tomato sliced
• A handful of fresh coriander leaves
• 1 lemon juiced
• Salt and sumac to taste

For the Lavash

• 200 ml lukewarm water
• 1 tsp sugar
• 1 tsp instant yeast
• 300 g flour
• 1 tsp salt

To Assemble

• Lavash
• Garlic toum sauce
• Chili paste
• Chicken
• Sumac salad
• Fries
• Pomegranate molasses for drizzling

Instructions

 

• In a large bowl, combine chicken slices with ginger–garlic paste, tomato paste, yogurt, olive oil, lemon juice, salt, black pepper, cumin, coriander, turmeric, and cinnamon.
• Mix well, cover, and marinate for at least 1–2 hours or overnight for best results.
• In a mixing bowl, combine lukewarm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
• Add flour and salt, and knead until a smooth, elastic dough forms.
• Cover and let rise for 1–2 hours until doubled in size.
• Divide the dough into equal portions, roll out thinly, and cook on a hot, dry skillet for 30–60 seconds per side until golden spots appear. Cover with a cloth to keep soft.
• In a food processor, pulse the garlic and salt until finely minced.
• Begin adding oil slowly in a thin stream while alternating with the lemon juice until a creamy, thick sauce forms.
• Combine the chili flakes with vinegar in a small bowl, ensuring the flakes are just soaked. Let sit for a few minutes until the mixture forms a paste.
• In a bowl, combine onions, tomatoes, and coriander leaves.
• Toss with lemon juice, salt, and sumac. Let rest for a few minutes for the flavors to meld.
• Heat oil in a pan over medium–high heat.
• Cook the marinated chicken slices in batches for 5–7 minutes until fully cooked, slightly charred, and aromatic.
• Lay a piece of lavash on a clean surface.
• Spread a layer of garlic toum sauce across it.
• Add a portion of chicken, a smear of chili paste, and a handful of sumac salad.
• Top with fries and drizzle with pomegranate molasses.
• Roll up tightly and serve.

Keyword beef wraps, chicken shawarma, garlic toum, sumac salad

Frequently Asked Questions (FAQ)

Q: How long can I store the garlic toum sauce?
It can be kept in an airtight container in the refrigerator for up to 2 weeks.

Q: Can I bake the chicken instead?
Yes! Preheat your oven to 200 °C and bake the marinated chicken slices for 20–25 minutes, or until fully cooked.

Q: What can I serve with these wraps?
These wraps go wonderfully with crisp fries, pickled vegetables, or a yogurt-based dipping sauce.