Crispy Chicken Shawarma Wrap (Viral Style)

Ingrédients

• 2 pounds (900g) boneless skinless chicken thighs
• 1 large onion, sliced
• 1/2 cup (120ml) olive oil
• 5 garlic cloves, grated
• 1/4 cup (60ml) fresh lemon juice
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sumac
• 1/4 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon crushed red pepper flakes
• 1 cup (240g) plain yogurt
• 1/4 cup (60g) mayonnaise
• 2 tablespoons fresh lemon juice
• 1 garlic clove, grated
• Salt, to taste
• 6 large flour tortillas
• 1 1/2 cups (170g) shredded mozzarella or Monterey Jack
• Shredded lettuce
• Sliced tomatoes
• Thinly sliced red onion
• Olive oil or butter for pan-searing

Préparation

1. 1

   Place the chicken in a large bowl. Add the olive oil, garlic, lemon juice, spices, and sliced onion. Toss well to coat evenly. Cover and marinate for at least 30 minutes or overnight for deeper flavor. If marinating overnight, allow the chicken to sit at room temperature for 30–60 minutes before cooking.

2. 2

   To cook under the broiler, set the oven to high broil and position the rack near the top. Arrange the chicken on a rack set over a baking tray. Broil for about 16–18 minutes or until the internal temperature reaches 165°F (74°C) and the edges are nicely charred.

3. 3

   Allow the chicken to rest, then slice into thin strips.

4. 4

   Prepare the sauce by combining the yogurt, mayonnaise, lemon juice, garlic, and salt. Whisk until smooth and refrigerate until ready to use.

5. 5

   To assemble the wraps, lay a tortilla on your work surface. Sprinkle a layer of shredded cheese over the center. Add sliced shawarma chicken, a spoonful of garlic yogurt sauce, lettuce, tomatoes, and onion.

6. 6

   Fold the tortilla tightly into a sealed wrap.

7. 7

   Heat a skillet over medium heat and lightly brush with olive oil or butter. Place the wrap seam-side down and cook, pressing gently, until deeply golden and crisp. Flip and cook the second side until evenly browned and the cheese has melted.

8. 8

   Allow to rest for 1–2 minutes before slicing in half.

9. 9

   Serve warm with extra sauce if desired.