Chicken Shawarma Wrap (Yogurt-Sauce Style)

Tempo

30 min

Picante

Dificuldade

Fácil

Rende

2porções

Ingredientes

Chicken

300g chicken thigh OR breast (filé sem osso e sem pele), fat trimmed off

1 tsp

olive oil

Squeeze of half a lemon

2 tsp

minced garlic

Seasoning: ½ tsp salt, pepper, paprika doce, ground cumin, ¼ tsp ground cumin (extra), ground cinnamon

(The original recipe lists "1/2 tsp salt, pepper, paprika, cumin and 1/4 tsp cumin, cinnamon" — interpreted as: ½ tsp each of salt, pepper, paprika, cumin, plus an extra ¼ tsp of cumin and ¼ tsp of cinnamon.)

Yogurt sauce

½ cup

(120g) Greek yogurt (iogurte grego, fat-free or full-fat)

1 tsp

minced garlic

Squeeze of half a lemon

¼ tsp

salt, pepper, ground cumin

Wrap

pitas (pão sírio), about 40g each (Greek-style thicker pita is what the recipe uses; thinner flatbreads work too with fewer calories)

Lettuce

Chopped tomatoes

Chopped onions

Optional: chopped cucumbers and parsley

Modo de preparo

01**Marinate chicken (optional but recommended).** Toss chicken with olive oil + lemon juice + garlic + all the seasonings (salt, pepper, paprika, cumin, cinnamon). Let sit **30 min to 1 hour** in fridge. (Skip if rushed; the recipe works without.)
02**Make yogurt sauce.** Combine yogurt + garlic + lemon juice + salt + pepper + cumin in a small bowl. Whisk smooth. Refrigerate.
03**Cook chicken.** Heat a non-stick skillet over **medium-high heat**. Cook the chicken **5-6 minutes per side** until **golden and cooked through** (internal 74°C). If thicker pieces, cover the pan with a lid for the second side to ensure cooking through.
04**Slice.** Rest chicken 2 min, slice into strips against the grain.
05**Warm pitas.** Wrap stack in foil, warm 2 min in oven at 150°C. Or hold each over a gas flame 5 sec per side.
06
**Assemble each wrap:**
- Pita on a board
- Spread 2 tbsp yogurt sauce
- Layer chicken strips, lettuce, tomato, onion (and cucumber/parsley if using)
- Roll up, eat

Chicken Shawarma Wrap (Yogurt-Sauce Style)

The simpler of three shawarma cards in this cookbook — Instagram-easy chicken shawarma with a quick yogurt-garlic sauce. Less fussy than the cottage-cheese version, more focused than the AFO sheet-pan version. The recipe in 8 ingredients, ready in 30 minutes.

Heat: 1/5. From paprika and cumin warmth. No chile.

Tame it

Already mild (1/5). To go to heat 0:

Skip cinnamon (the warming spice)
Reduce paprika to ¼ tsp

Sub: bottled chiles only

Doesn't apply — no chile in this recipe.

Freezer-kit version

Marinated chicken in a freezer bag, freeze flat. 2 months. Defrost overnight in fridge. Make yogurt sauce fresh on cook day.

Serving

A simple side: tabbouleh (parsley salad), or a Greek-style cucumber-tomato salad. Pickled turnip (nabo em conserva — Arab grocers) on the side if you have it. Lemon wedges.

Notes

Three shawarma cards in this cookbook — pick by mood:
- This (yogurt-style) — simplest, lightest, weeknight-quick
- frango-coxa_chicken-shawarma-cottage-cheese.md — cottage cheese sauce, distinctive
- frango-coxa_sheet-pan-shawarma.md (AFO) — Levantine spices, tray-baked, more elaborate
Score the chicken if using thicker thigh — diagonal cuts, 5mm deep — let marinade penetrate.
Greek pita vs thinner flatbread. Greek pita is thicker and breadier (more calories). Thinner Lebanese-style or Mexican-style tortilla wraps work for a lighter version. The original recipe author notes this trade-off explicitly.
Why thighs are recommended over breast. Thighs stay juicy; breast can dry out. If using breast, marinate longer (overnight) to compensate.
Variations:
- Add a drizzle of harissa or hot sauce (Cepera Mexicano) for heat
- Add hummus to the wrap (with or without yogurt sauce)
- Add pickled red onions
Wine: off-dry Riesling, or beer.