Ingredients

Scale

Here’s what you’ll need to create these delightful mini wraps:

For the Chicken Shawarma Marinade:

1.5 lbs (approx. 680g) boneless, skinless chicken thighs: Cut into small, bite-sized pieces (about ½-inch). Chicken thighs are preferred for their flavor and tenderness, staying juicy even when cooked at high heat.
1/4 cup (60ml) olive oil: Use good quality extra virgin olive oil for the best flavor base.
1/4 cup (60ml) fresh lemon juice: Provides acidity that tenderizes the chicken and brightens the flavors.
4 cloves garlic, minced: Fresh garlic is key for that authentic shawarma punch.
1 tablespoon smoked paprika: Adds a deep, smoky flavor and beautiful color.
2 teaspoons ground cumin: A staple in Middle Eastern cuisine, offering earthy warmth.
1 teaspoon ground coriander: Provides a slightly sweet, citrusy note.
1 teaspoon turmeric powder: For color and its mild, peppery flavor.
1/2 teaspoon cayenne pepper (or to taste): Adds a touch of heat; adjust according to your preference.
1/2 teaspoon ground black pepper: For a classic spicy kick.
1 teaspoon salt (or to taste): Enhances all the other flavors.
Optional: 1/4 teaspoon ground cinnamon or allspice: Adds a subtle, authentic Middle Eastern warmth.

For the Garlic Yogurt Sauce (Quick Toum-Inspired):

1 cup (240g) plain Greek yogurt (full fat recommended): Provides a creamy, tangy base. Full fat gives the richest texture.
2–3 cloves garlic, minced or grated very finely: Adjust to your garlic preference; grating releases more flavor.
2 tablespoons fresh lemon juice: Adds brightness and tang to the sauce.
1 tablespoon olive oil: Contributes to smoothness and flavor.
1/4 teaspoon salt (or to taste): Balances the flavors.
Pinch of black pepper: For a little extra seasoning.
Optional: 1 tablespoon chopped fresh parsley or mint: For added freshness and color.

For Assembling the Wraps:

12–16 mini pita breads or small flour tortillas (approx. 4-5 inches in diameter): Choose your preferred type; soft and pliable is best.
1 cup shredded lettuce (e.g., romaine or iceberg): Adds a refreshing crunch.
1/2 cup diced tomatoes: For sweetness and juiciness.
1/4 cup thinly sliced red onion: Provides a sharp, pungent bite (soak in cold water for 10 minutes to mellow the flavor if desired).
Optional additions: Sliced cucumbers, pickled turnips (pink pickles!), fresh parsley, or a sprinkle of sumac.

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Instructions

Follow these steps for perfectly flavored and assembled Mini Chicken Shawarma Wraps:

1. Marinate the Chicken:
* In a medium-sized bowl, combine all the marinade ingredients: olive oil, lemon juice, minced garlic, smoked paprika, cumin, coriander, turmeric, cayenne pepper, black pepper, salt, and optional cinnamon/allspice.
* Add the bite-sized chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade.
* Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For best results and deeper flavor penetration, marinate for 4 hours or even overnight.

2. Prepare the Garlic Yogurt Sauce:
* While the chicken is marinating (or just before cooking), prepare the sauce. In a small bowl, combine the Greek yogurt, minced/grated garlic, lemon juice, olive oil, salt, and pepper.
* Stir well until everything is smoothly incorporated. Taste and adjust seasoning if necessary (more lemon, salt, or garlic).
* If using, stir in the chopped fresh parsley or mint.
* Cover and refrigerate until ready to serve. The flavors will meld and intensify as it chills.

3. Cook the Chicken:
* Heat a large skillet or frying pan over medium-high heat. You can add a teaspoon of olive oil if your pan isn’t non-stick, but the marinade usually has enough.
* Once the pan is hot, add the marinated chicken in a single layer. Avoid overcrowding the pan; cook in batches if necessary to ensure the chicken sears rather than steams.
* Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown, slightly charred in spots, and cooked through. The internal temperature should reach 165°F (74°C).
* Remove the cooked chicken from the pan and set aside. Keep it warm.

4. Warm the Wraps:
* You can warm the mini pitas or tortillas in a few ways:
* Microwave: Stack them, cover with a damp paper towel, and microwave for 20-30 seconds until soft and warm.
* Oven: Wrap a stack in foil and warm in a preheated 300°F (150°C) oven for 5-10 minutes.
* Dry Skillet: Warm them one by one in a dry skillet over medium heat for about 15-20 seconds per side.

5. Assemble the Mini Chicken Shawarma Wraps:
* Lay a warm mini pita or tortilla flat.
* Spread a spoonful of the garlic yogurt sauce down the center.
* Top with a generous portion of the cooked chicken shawarma.
* Add a sprinkle of shredded lettuce, diced tomatoes, and thinly sliced red onion.
* Include any optional additions like sliced cucumbers or pickled turnips.
* Carefully fold or roll the mini wrap. If using pita pockets, you can gently open them and stuff the ingredients inside.
* Serve immediately and enjoy the burst of flavors!

Nutrition

Serving Size: one normal portion
Calories: 200