There's a reason shawarma wraps have taken over the internet. Crispy chicken, warm bread, cool sauce — a whole meal you eat with one hand while the kids argue over the last chip.
This is our house version. Nothing scary, everything you can pick up at Woolies.
Serves 4 · Prep 15 min · Marinate 30 min · Cook 15 min
For the chicken
- 1 kg chicken thigh fillets, trimmed
- 2 tbsp olive oil
- 3 tsp smoked paprika
- 2 tsp cumin, ground
- 2 tsp coriander, ground
- 1 tsp turmeric
- 1 tsp salt
- ½ tsp cinnamon
- 4 garlic cloves, crushed
- Juice of 1 lemon
To serve
- 4 large flatbreads or Lebanese bread
- 1 cup thick garlic yoghurt (Greek yoghurt + 1 crushed garlic clove + squeeze of lemon)
- 1 red onion, thinly sliced and quickly pickled in the juice of ½ lemon
- Handful of parsley, chopped
- Golden shoestring fries (bake or air-fry)
Method
- Mix all the chicken marinade ingredients in a bowl. Turn the thighs through it and rest for 30 minutes on the bench (or overnight in the fridge).
- Heat a heavy pan — cast iron if you have it — over a medium-high flame until it's smoking. Sear the thighs 4–5 minutes each side until deeply coloured and cooked through.
- Rest 5 minutes on a chopping board, then slice thinly across the grain.
- Warm the flatbreads for 20 seconds each in a dry pan.
- Layer garlic yoghurt down the centre of each bread, then chicken, pickled onion, parsley, and a small handful of fries. Roll tight, tuck the ends, and slice on the diagonal.
Serve it on a wooden board
A long serving board turns four wraps into a share plate. Ours is the Bamboo Sushi & Serving Board — cheap trick that makes a weeknight dinner feel like an event.
Made this? Tag @woodencollection.au and we'll share the good ones.