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Flavorful Chicken Shawarma Flatbread Wraps with Garlic Toum

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These wraps feature tender, juicy chicken thighs marinated in a blend of warm spices, paired with a creamy, whipped garlic toum sauce, all wrapped in soft flatbread for a quick, flavorful meal perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • ½ cup plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 large garlic cloves, peeled (for toum)
  • 1 cup vegetable oil or light olive oil (240 ml)
  • 3 tablespoons fresh lemon juice (for toum)
  • ½ teaspoon salt (for toum)
  • 2 tablespoons ice water
  • 4 large flatbreads or pita bread
  • 1 medium cucumber, thinly sliced
  • 1 large tomato, thinly sliced
  • ½ medium red onion, thinly sliced
  • A handful fresh parsley or cilantro, chopped
  • Pickled turnips or pickles (optional)

Instructions

  1. Make the Marinade: In a medium bowl, whisk together ½ cup Greek yogurt, 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, and minced garlic (4 cloves). Add 1 teaspoon each of ground cumin, coriander, paprika, ½ teaspoon turmeric, ¼ teaspoon cinnamon, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk until combined and smooth (about 5 minutes).
  2. Marinate the Chicken: Add 1.5 pounds boneless skinless chicken thighs to the marinade. Toss well to coat. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for deeper flavor.
  3. Prepare the Garlic Toum: In a food processor, add 6 large peeled garlic cloves and ½ teaspoon salt. Pulse until finely minced. With the processor running, slowly drizzle in 1 cup vegetable oil in a thin, steady stream. Alternate adding 3 tablespoons lemon juice and 2 tablespoons ice water gradually to help emulsify the sauce. Continue blending until the toum is fluffy and smooth, about 5-7 minutes. If the sauce breaks, add a little more ice water to bring it back.
  4. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken thighs in a single layer. Cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the edges are caramelized. Remove from heat and let rest for 5 minutes, then slice thinly against the grain.
  5. Prep the Veggies: While the chicken cooks, thinly slice cucumber, tomato, and red onion. Chop fresh parsley or cilantro. Slice pickled turnips if using.
  6. Assemble the Wraps: Warm flatbreads briefly in a dry skillet or microwave. Spread a generous spoonful of garlic toum on each flatbread. Layer sliced chicken, cucumber, tomato, onion, herbs, and optional pickles. Roll or fold the flatbread tightly to enclose the filling. Wrap in parchment or foil if desired.
  7. Serve and Enjoy: Serve immediately while warm, with extra garlic toum on the side for dipping.

Notes

For best flavor, marinate chicken at least 1 hour, ideally 4 hours or overnight. Use a non-stick skillet for easier cooking and cleanup. If garlic toum breaks, add a bit of ice water to re-emulsify. Warm flatbreads before assembling to prevent tearing. Optional: grill wraps briefly on a panini press for char and seal. For gluten-free, serve chicken over salad or rice instead of flatbread. Substitute chicken breasts for thighs for leaner meat. Light olive oil preferred for toum to avoid overpowering flavor.

Nutrition

Keywords: chicken shawarma, garlic toum, flatbread wraps, homemade shawarma, Middle Eastern chicken, easy dinner, weeknight meal, garlic sauce, marinated chicken

Find it online: https://tempotaste.com/flavorful-chicken-shawarma-flatbread-wraps-easy-homemade-garlic-toum-recipe/