Savory chicken shawarma, crisp veggies, and creamy sauce, hand-wrapped for a satisfying Mediterranean meal.
# What you'll need:
→ Chicken Marinade
01 - 1 pound boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons ground coriander
06 - 2 teaspoons smoked paprika
07 - 1 teaspoon ground turmeric
08 - 3 cloves garlic, minced
09 - 1 teaspoon salt
10 - 0.5 teaspoon ground black pepper
→ Wrap Assembly
11 - 4 large flour tortillas
12 - 1 cup shredded lettuce
13 - 1 cup chopped tomatoes
14 - 0.5 cup diced cucumber
15 - 0.25 cup thinly sliced red onion
16 - 0.5 cup plain Greek yogurt
17 - 2 tablespoons chopped fresh parsley
# Method:
01 - Combine chicken thighs, olive oil, lemon juice, cumin, coriander, paprika, turmeric, minced garlic, salt, and black pepper in a large bowl. Toss thoroughly to coat the meat evenly. Cover and refrigerate for a minimum of 30 minutes.
02 - Preheat a skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5 to 6 minutes per side until the internal temperature reaches 165°F and juices run clear. Remove from heat and rest for 5 minutes.
03 - Transfer cooked chicken to a cutting board and slice into thin strips.
04 - In a small bowl, mix Greek yogurt and chopped parsley until well combined.
05 - Warm flour tortillas. Spread yogurt sauce on each. Layer shredded lettuce, chopped tomatoes, diced cucumber, sliced red onion, and sliced chicken on top.
06 - Roll tortillas tightly, folding in the sides to create a wrap. Cut in half and serve immediately.
