Crispy Chicken Shawarma Wraps

• 1.5 skinless chicken thighs, sliced into strips
• 1 tbsp paprika
• 1 tbsp cumin
• 1 tbsp onion powder
• 2 tsp coriander
• 1 tsp allspice
• 2 tsp turmeric
• 2 tsp black pepper
• 1 tsp salt
• 3 tbsp olive oil
• 8 garlic cloves, minced
• 2 tbsp tomato paste
• 1/3 cup Greek yogurt
• 1/2 lemon, juiced
• 1 red onion, thinly sliced
• 2 tbsp olive oil
• 1/2 lemon, juiced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp sumac
• 1/2 cup Greek yogurt
• 1/2 cup mayonnaise
• 3 garlic cloves, minced
• 1/4 lemon, juiced
• 1/4 cup olive oil
• 2 tbsp tomato paste
• 1 tbsp pomegranate molasses (optional)
• 1 tsp paprika
• 3 Roma tomatoes, diced
• Pitas
• Frozen french fries

1. 1

   In a bowl, combine the sliced chicken, spices, olive oil, garlic, tomato paste, yogurt, and lemon juice. Mix well & marinate for as long as your patience can handle, up to overnight.

2. 2

   In a large pan over medium-high heat, add a layer of olive oil. Once hot, add the chicken. Cook undisturbed for 3 mins, then cook for 6–7 more mins, stirring often, until golden & cooked through.

3. 3

   In a bowl, combine the sliced red onion, olive oil, lemon juice, parsley, salt, pepper, and sumac. Toss well, set aside.

4. 4

   In a bowl, mix the Greek yogurt, mayo, garlic, and lemon juice. Set aside in fridge.

5. 5

   In a bowl, whisk olive oil, tomato paste, pomegranate molasses (if using), & paprika.

6. 6

   Prepare your French fries however you like. Assemble the wraps: spread a generous layer of garlic sauce onto each pita. Top with chicken, French fries, diced tomatoes & the onions. Wrap tightly.

7. 7

   Melt butter in a pan over low heat. Place the wraps seam-side down & brush the tops with the red sauce. Cook until crispy golden, flip, brush the other side, & repeat. Top with more garlic sauce & enjoy!!

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