Chicken Shawarma Wrap Recipe
This easy homemade shawarma recipe lets you prepare a quick, flavorful, and nourishing meal in no time. Perfect for busy days, it is packed with delicious spices and tender meat, offering a satisfying dish the whole family will love.
Servings 2 servings
Calories 230kcal
Ingredients
- 1 thin wrap (flatbread)
- 100 g boneless, skinless chicken thighs
- 30 g spicy marinated carrot salad (optional)
- 50 g chopped white cabbage
- 2 tbsp. tomato sauce
- 1 pickle or fresh cucumber
- 1 tbsp. plain yogurt or mayonnaise
- 10 g chopped parsley
- oil (for frying)
- salt and black pepper to taste
Instructions
- Cut chicken into somewhat flat pieces. In a preheated pot with a small amount of oil, cook chicken over medium heat until it is done. If you overcook meat may become dry! At the end, season the meat with salt and pepper. Set aside to cool down.
- Meanwhile, get a piece of flatbread and smear it with tomato sauce and yogurt (mayonnaise), and even out the mixture of two sauces in the middle of a piece (you have to leave the edges of a flatbread uncovered).
- Chop white cabbage thoroughly into small pieces and place them as the first onto the mixture of sauces. Look at the way I placed chopped cabbage in the picture.
- Now, use carrots for the next layer. Try to take a spicy carrot without any marinade, simply squeeze it out (marinate can soak into flatbread and make it tear up).
- Add pickles and chicken, and cut into slices beforehand. Finally, chopped parsley on the top.
- Roll up flatbread with filling very carefully, my tip would be to wrap up the edges first so everything does not fall out.
- As the final step, you will place your wrapped flatbread onto the preheated pan and cook it for 1 minute on each side until it nicely browns. Serve immediately!