Chicken Shawarma Wraps
Last Tuesday, I packed one of these wraps for a long office afternoon, and the smoky chicken scent escaped the parchment before I even reached my desk. I started making them after discovering that a…
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 1 large lemon
- 3 cloves garlic cloves, finely grated
- 2 tablespoons shawarma seasoning
- 2 tablespoons olive oil
- 4 pieces large flour flatbreads or pita breads
- 1 cup hummus
- 1 cup English cucumber, finely diced
- 1 cup Roma tomatoes, seeded and finely diced
Instructions
- Set a rimmed baking sheet beside your work area and gather a large bowl, a chef's knife, a cutting board, a 12-inch cast-iron or heavy stainless-steel skillet, and parchment paper for packing. Pat the chicken thighs thoroughly dry with paper towels; removing surface moisture helps the chicken brown instead of steaming. Trim away only thick pockets of fat, leaving the smaller streaks to keep the meat moist.
- In the large bowl, whisk together 1/2 cup Greek yogurt, the finely grated garlic, 1 tablespoon of the olive oil, 1 tablespoon shawarma seasoning, the finely grated zest of half the lemon, and 1 tablespoon lemon juice. The mixture should be thick enough to cling to a spoon. Add the chicken and turn each thigh until completely coated, then cover and refrigerate for at least 20 minutes or up to 12 hours; the yogurt tenderizes the meat while the spices penetrate.
- While the chicken marinates, combine the diced cucumber and seeded tomato in a small bowl with 1 teaspoon lemon juice and the remaining 1 tablespoon shawarma seasoning. Toss gently and leave uncovered for 10 minutes, then drain off any liquid that collects. Draining matters for packed lunches because excess tomato and cucumber juice is what makes flatbread collapse.
- Remove the chicken from the refrigerator 10 minutes before cooking so it loses its chill. Scrape off only any thick clumps of marinade, but do not wipe the chicken clean; a thin coating will caramelize. Heat the dry skillet over medium-high heat for 3 to 4 minutes, until a drop of water evaporates on contact and the surface is visibly hot.
- Add the remaining 1 tablespoon olive oil and arrange half of the chicken in a single layer, leaving space between pieces. Cook without moving for 4 to 5 minutes, until the underside is deeply browned and releases easily from the skillet. Turn and cook for another 4 to 5 minutes; the yogurt coating should show dark toasted spots, and the thickest piece should register 165°F on an instant-read thermometer.
- Transfer the cooked chicken to the baking sheet and loosely cover it with foil. Repeat with the remaining thighs, allowing the skillet to regain its heat for 1 minute before adding the second batch. If the spices begin to blacken rather than turn mahogany brown, reduce the heat to medium; burnt garlic and seasoning will taste bitter.
- Rest the cooked chicken for 5 minutes so its juices settle, then slice it across the grain into thin strips. The center should be opaque and juicy, with browned, slightly crisp edges. If your largest piece is under 165°F, return all sliced chicken to the skillet over medium heat for 1 to 2 minutes, tossing until fully cooked.
- Warm each flatbread one at a time in the still-warm skillet over low heat for 20 to 30 seconds per side, just until flexible and fragrant. Do not toast until crisp, because a pliable bread folds tightly and will not split during transport. Spread 1/4 cup hummus over the center of each flatbread, leaving a 1-inch border around the edges.
- Divide the sliced chicken among the four flatbreads, placing it in a horizontal strip over the hummus. Add the drained cucumber-tomato mixture in a narrow line on top, keeping the filling away from the side edges. Fold the bottom edge up over the filling, fold both sides inward, and roll firmly away from you into a compact cylinder.
- Wrap each shawarma tightly in parchment, twisting or folding the ends closed, and let the wraps cool for 10 to 15 minutes before placing them in a lunch container; sealing them while very hot traps steam and softens the bread. Refrigerate until packing, then carry with an ice pack and eat within 4 hours. For the best texture at the office, keep the wrap whole until serving and slice it only after unwrapping.
Watch the Chicken Shawarma Wraps cooking video
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