Easy wrap recipes

Chicken Shawarma
Our version of this pita wrapped shawarma is easier (and even juicier) than the typical rotisserie cooked chicken.


extra-virgin olive oil

Juice of 1 lemon3 

cloves garlic, minced2 tsp. 

kosher salt1 tsp. 

ground cumin1 tsp. 

ground coriander1/2 tsp. 

freshly ground black pepper1/2 tsp. 

ground turmeric1/4 tsp. 

ground cinnamon1/4 tsp. 

1/4 tsp. 

cayenne pepper2 lb. 

boneless skinless chicken thighs

Cooking spray1 

large onion, thinly sliced


Greek yogurt 

Juice of 1/2 lemon1 tbsp. 

extra-virgin olive oil2 

cloves garlic, smashed and minced

Kosher salt

Pinch of crushed red pepper flakes


Pitas, warmed

Chopped romaine 

Cherry tomatoes, halved

Cucumber, thinly sliced


  1. Make chicken: In a large bowl, whisk together oil, lemon juice, garlic, and seasonings. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to overnight.
  2. Preheat oven to 425° and grease a large baking sheet with cooking spray. Add onion to marinade and toss to coat. Remove chicken and onion from marinade and place on prepared baking sheet. Bake until chicken is golden and cooked through, 30 minutes. Let chicken rest on cutting board for 5 minutes, then thinly slice.
  3. Meanwhile, make yogurt sauce: In a small bowl, whisk together yogurt, lemon juice, oil, and garlic. Season with salt and a pinch of red pepper flakes. To serve as a pita, top warmed pitas with chicken, onion, romaine, tomatoes, cucumber, and yogurt sauce.
Chicken Shawarma - Delish.com

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