EBT-Friendly: 100% of ingredients

From Iram Mansoor

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Better than takeout! These homemade chicken shawarma wraps are packed with juicy, spiced chicken, tangy sumac onions, crispy fries, and a creamy garlic sauce. Perfect for a crowd-pleasing dinner or meal prep.

Ingredients:

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For the Chicken

•   2 lb boneless chicken breast (or thighs, cut into thin slices)
•   1 tbsp garlic (fresh, finely minced)
•   2 tbsp mayonnaise
•   1 tbsp olive oil
•   1 tbsp smoked paprika
•   1 tsp garlic powder
•   1 tsp black pepper
•   1/2 tsp cumin
•   1/2 tsp coriander
•   1/2 tsp red chili powder
•   1/2 tsp turmeric
•   salt (to taste)
•   1 tbsp lemon juice (fresh)
•   3 tbsp clarified butter (or oil, for cooking)

 

For the Sumac Onions

•   1 large red onion (thinly sliced and washed)
•   1 tbsp parsley (fresh, chopped)
•   1 tbsp sumac
•   1 tsp lemon (juice)
•   salt (to taste)

 

For the Garlic Sauce

•   1/3 cup mayonnaise
•   1/3 cup sour cream
•   3-4 tbsp buttermilk (less or more to adjust the consistency of the sauce)
•   2 tbsp ketchup
•   2 tbsp hot sauce
•   1 tsp parsley (freshly chopped)
•   1 tbsp lemon (juice)
•   1 tbsp garlic powder
•   1 tbsp smoked paprika
•   salt (to taste)
•   1/2 tsp black pepper

 

To Assemble

•   6 tortilla wraps
•   1/2 cup cucumber (chopped)
•   1/2 cup tomatoes (chopped)
•   spiced french fries
•   1/2 cup pickled cucumbers

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Marinate the chicken: In a mixing bowl, combine 2 lb boneless chicken breast or thighs (thinly sliced). Add 1 tbsp fresh minced garlic, 2 tbsp mayonnaise, 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp black pepper, ½ tsp cumin, ½ tsp coriander, 1 tsp red chili powder, ½ tsp turmeric, salt to taste, and 1 tbsp fresh lemon juice. Mix until well combined. Cover and marinate for at least 1 hour (or overnight for best results).
2. Make the garlic sauce: In a bowl, whisk together ⅓ cup mayonnaise, ⅓ cup sour cream, 3-4 tbsp buttermilk, 2 tbsp ketchup, 2 tbsp hot sauce, 1 tsp fresh parsley, 1 tsp lemon juice, 1 tbsp garlic powder, 1 tbsp smoked paprika, salt to taste, and ½ tsp black pepper. Whisk until smooth and creamy. Adjust buttermilk for desired consistency. Set aside.
3. Make the sumac onions: In a bowl, combine 1 large red onion (thinly sliced and washed), 1 tbsp fresh parsley, 1 tbsp sumac, 1 tsp lemon juice, and salt to taste. Mix well. Set aside.
4. Cook the chicken: In a large pan, heat 3 tbsp clarified butter or oil over medium heat. Once melted, add the marinated chicken in batches (do not overcrowd the pan). Cook for about 8-10 minutes, tossing occasionally, until the chicken is fully cooked through and slightly charred on the edges.
5. Assemble the wrap: Warm the tortilla wraps in a dry pan or microwave. Spread a generous layer of garlic sauce on the wrap. Top with sumac onions, cooked chicken, chopped cucumber, chopped tomatoes, pickled cucumbers, and spiced French fries. Drizzle with more garlic sauce.
6. Fold the wrap tightly like a burrito. Serve immediately, or toast in a pan for a crispy exterior. Enjoy!