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- 1 lb boneless, skinless chicken thighs - 3 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground coriander - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Chicken thighs are juicy and flavorful. They cook well and absorb the marinade. The marinade includes olive oil and spices like cumin, paprika, and turmeric. These spices give the chicken a rich taste. The garlic and onion powders add depth to the flavor. Adjust salt and pepper to suit your taste. - 4 large whole wheat tortillas or pita bread - 1 cup lettuce, shredded - 1 tomato, diced - 1 cucumber, diced - Fresh cilantro or parsley for garnish For the wraps, you can choose whole wheat tortillas or pita bread. Both options work well and add a nice texture. Fresh veggies bring crunch and brightness. Use shredded lettuce, diced tomatoes, and cucumbers. These veggies add color and nutrition. Top it off with fresh herbs like cilantro or parsley for extra flavor. - 1 cup Greek yogurt - 1 tablespoon tahini - 1 tablespoon lemon juice The sauce for these wraps is creamy and tangy. Greek yogurt serves as the base. It adds creaminess without too many calories. Tahini adds a nutty flavor that pairs well with the chicken. Lemon juice brightens the sauce and balances the richness. Mix these together for a delicious dressing. You can adjust the flavor by adding salt and pepper to taste. For the full recipe, check out the complete guide. 1. In a mixing bowl, combine the marinade ingredients: olive oil, cumin, paprika, turmeric, coriander, garlic powder, onion powder, salt, and pepper. 2. Add the chicken thighs to the marinade. Make sure they are well coated. 3. Let it marinate in the refrigerator for at least 30 minutes. For stronger flavor, marinate for up to 2 hours. 1. Preheat your grill or skillet over medium-high heat. 2. Grill the marinated chicken thighs for about 6-7 minutes on each side. They should be fully cooked and slightly charred. 3. Once cooked, remove the chicken from the grill. Let it rest for a few minutes before slicing it into thin strips. 1. In a small bowl, mix the creamy dressing. Combine Greek yogurt, tahini, and lemon juice. Season with salt and pepper. 2. Take a tortilla or pita bread and lay it flat. Spread a generous amount of the creamy dressing in the center. 3. Layer sliced chicken on top. Add shredded lettuce, diced tomatoes, and cucumbers. 4. Garnish with fresh cilantro or parsley. Wrap the tortilla tightly around the filling. 5. Optional: Heat the wrap on the grill or skillet for a minute or two. This will give it a nice crispy texture. 6. Cut the wrap in half and serve immediately. Enjoy with extra dressing on the side. For a detailed look at the ingredients, check the Full Recipe. To make your chicken really shine, allow enough marinating time. I suggest at least 30 minutes. If you can, marinate for up to 2 hours. This gives the spices time to soak in. You can also adjust spices to taste. If you like it spicy, add more paprika or even some cayenne pepper. When it comes to grilling, start with a clean grill. Preheat it to medium-high heat. This helps the chicken cook evenly and get those nice grill marks. Cook the chicken for about 6 to 7 minutes per side. Use a meat thermometer to check that it reaches 165°F. If you don’t have a grill, a skillet works great too. Just make sure it's hot before adding the chicken. To take your wraps up a notch, think about extra toppings. Try adding sliced avocado or pickled onions for a twist. Fresh herbs like mint also add a bright flavor. For sides, serve your wraps with a light salad or crispy fries. You could even pair it with a refreshing tabbouleh. This adds a nice crunch and flavor to your meal. For the full recipe, check out the Easy Chicken Shawarma Wraps section above. {{image_2}} You can switch chicken for other proteins. Beef or lamb work well for shawarma wraps. Each adds its own flavor. If you want a lighter option, try turkey. It cooks fast and tastes great. For a meatless dish, use grilled tofu or tempeh. These give a hearty bite and soak up flavors nicely. You can add different sauces to your wraps. Try sriracha or hot sauce for a spicy kick. A tangy yogurt sauce can add creaminess. You can also use hummus for a nutty flavor. When it comes to veggies, the sky's the limit. Add bell peppers, shredded carrots, or radishes. Each adds texture and crunch. For spice lovers, think about adding chili powder or cayenne. You can also use harissa for a spicy North African twist. Each spice brings a new flavor. If you want to explore, try spices from different regions, like za'atar or sumac. These spices give your wraps a unique taste. To keep your chicken shawarma wraps fresh, cool them down quickly. Place the wraps on a plate and let them sit for about 30 minutes. After that, wrap them in plastic wrap or foil. You can also use airtight containers. This helps keep them tasty for up to three days in the fridge. I always recommend using glass containers. They seal well and do not stain. When you are ready to eat your leftovers, use the oven or a skillet. These methods keep the wrap nice and crispy. If you use a microwave, heat them gently on low power. This helps avoid soggy wraps, which nobody likes. For even better texture, consider toasting the wrap in a pan for a minute or two before serving. You will love that warm, crispy bite. You can freeze both cooked chicken and assembled wraps. If you freeze the chicken, let it cool completely first. Place it in a freezer bag, and it will last up to three months. If you want to freeze assembled wraps, leave out fresh veggies and sauces. Wrap them tightly in foil and store them in a freezer bag. When it’s time to eat, let them thaw overnight in the fridge. Then, reheat as I mentioned before for the best taste. Yes, you can use chicken breast. It will be leaner and cook faster. Keep an eye on cooking time, as breasts dry out quickly. Thighs give more flavor, but breasts work well too. Marinate the chicken for at least 30 minutes. For better taste, try marinating up to 2 hours. This helps the spices soak in and enhances the flavor. If you don’t have tahini, use peanut butter or a nut butter. You can also mix Greek yogurt with a bit of olive oil. This gives a creamy texture without tahini. Yes, these wraps are great for meal prep. You can store the chicken and veggies separately. Assemble the wraps when you’re ready to eat, keeping them fresh and tasty. To make it gluten-free, use gluten-free tortillas or lettuce wraps. Check the labels on all sauces and spices to ensure they are gluten-free. This way, you can enjoy the wraps without worry. In this post, we explored a fun and tasty recipe for chicken wraps. We discussed key ingredients like chicken thighs, fresh veggies, and a creamy sauce. I shared step-by-step instructions to marinate, cook, and assemble your wraps. You learned tips for perfecting flavors and making variations. Lastly, I highlighted how to store and reheat leftovers. Now, you can enjoy these wraps anytime. Get creative with your ingredients and let your taste shine!

Easy Chicken Shawarma Wraps

Discover the delicious world of Easy Chicken Shawarma Wraps with this simple recipe! Packed with juicy marinated chicken, fresh veggies, and a creamy yogurt dressing, these wraps are perfect for a quick lunch or a fun dinner. Learn how to create this mouthwatering dish in just under an hour. Click through to explore the full recipe and impress your family with your cooking skills today!
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Ingredients
  

1 lb boneless, skinless chicken thighs

3 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon ground paprika

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

4 large whole wheat tortillas or pita bread

1 cup Greek yogurt

1 tablespoon tahini

1 tablespoon lemon juice

1 cup lettuce, shredded

1 tomato, diced

1 cucumber, diced

Fresh cilantro or parsley for garnish

Instructions
 

In a mixing bowl, combine the olive oil, cumin, paprika, turmeric, coriander, garlic powder, onion powder, salt, and pepper to create a marinade.

    Add the chicken thighs to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator for enhanced flavor.

      Preheat a grill or skillet over medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes per side, or until fully cooked and slightly charred.

        Remove the chicken from the grill and allow it to rest for a few minutes before slicing it into thin strips.

          In a small bowl, mix the Greek yogurt, tahini, and lemon juice to create a creamy dressing. Season it with salt and pepper to taste.

            To assemble the wraps, place a tortilla or pita bread on a clean surface. Spread a generous amount of the creamy dressing over the middle.

              Layer the sliced chicken on top, followed by shredded lettuce, diced tomatoes, and cucumbers.

                Garnish with fresh cilantro or parsley before wrapping the tortilla tightly around the filling.

                  Optional: Heat the wrap on the grill or in a skillet for a minute or two to toast it lightly and give a crispy texture.

                    Cut the wrap in half and serve immediately with extra dressing on the side.

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: 4