Shawarma-Style Shaved Chicken Wraps
with Pickled Onion, Garlic Sauce & Crispy Fries
- Wheat
- Gluten
- Milk
- Sesame
- Eggs
- Soy
- May contain traces of allergens
- Milk
A curated edit of the internet’s most viral recipes—ready for your kitchen. This shaved chermoula and yoghurt chicken shawarma is the ultimate vegetarian flex, featuring salty, golden chicken and punchy pickled onions. Stuffed with crispy fries and drenched in a hit of garlic sauce, it’s a high-flavour, street-food-inspired masterpiece that’s total main character energy.
Ingredients
2
Potato
1 sachet
Crispy Seasoning
(Contains: Wheat, Gluten)
330 g
Chicken Thigh
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Red Onion
1
Tomato
1
Lemon
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Mixed Salad Leaves
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
¼ cup
white wine vinegar
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, sprinkle over crispy seasoning and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- In a medium bowl, combine chermoula spice blend, the honey, half the Greek-style yoghurt and a drizzle of olive oil. Add chicken thigh and toss to coat.
- Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
- While chicken is baking, thinly slice red onion.
- In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
- Roughly thinly slice tomato into rounds.
- Slice lemon into wedges.
- Once chicken is done, thinly slice.
- Drain pickled onion.
- Microwave large wraps on a plate in 10 second bursts until warmed through.
- Spread wraps with garlic sauce and remaining yoghurt then fill with some mixed salad leaves, tomato, pickled onion and chicken. Tear over parsley.
- Fold the bottom of the wrap over the filling, then fold in one side. Roll tightly from the bottom to form the wrap.
- Heat wrap in a sandwich press for 2-3 minutes, until golden brown.
- Divide chicken shawarma between plates. Serve with crispy fries and lemon wedges. Enjoy!
