Crispy Chicken Shawarma Wraps by Iramsfoodstory

Ingredients

• 2 lb boneless chicken thighs
• 1 tsp salt
• 1 tsp black pepper
• 0.5 tsp red chili powder
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp cumin powder
• 0.5 tsp coriander powder
• 0.5 tsp turmeric powder
• 1 tsp onion powder
• 1 tbsp lemon juice
• 2 tbsp greek yogurt
• 1 tsp red pepper paste
• 1 tbsp tomato paste
• 2 tbsp oil
• 0.5 cup mayonnaise
• 3 tbsp sour cream
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 0.5 cup oil for glaze
• 1 tbsp sumac
• 2 tbsp pomegranate molasses

Instructions

1. Combine chicken with all marinade ingredients in a bowl. Mix well and marinate for at least 2 hours or overnight.
2. Whisk together mayonnaise, sour cream, lemon juice, garlic, olive oil, and salt for the sauce. Refrigerate until ready.
3. Whisk glaze ingredients (oil, red pepper paste, sumac, salt, pomegranate molasses) in a small bowl
4. Combine sliced onion, lemon juice, sumac, parsley, salt, and oil in a bowl; toss well
5. Heat oil in a skillet over medium-high heat. Cook chicken in batches for 8–10 minutes until charred and cooked through.
6. Spread garlic sauce on pita, add chicken, fries, sumac onions, and tomatoes. Roll tightly.
7. Toast wraps in a skillet for 1–2 minutes per side. Brush with glaze and cook until golden and crispy.