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DifficultyUnder 1 HourChickenDairyGlutenChickenMealMashupStove TopFusionMediterranean

Chicken Shawarma Crunch Wrap

These are the perfect fusion of bold Mediterranean flavors and irresistible crunch. Juicy, spice-marinated chicken shawarma is layered with crisp pita chips, fresh lettuce, tomatoes, onions, cucumbers, and melty Colby Jack cheese. Wrapped in a golden, toasted tortilla, this masterpiece is elevated with a zesty harissa yogurt sauce for a tangy, smoky kick in every bite. Perfectly satisfying and flavorful, this crunch wrap is your new favorite food reinvented! Check out Brandon on Instagram @brandongouveia for more recipe inspo!

Brandon Gouveia
Tasty Team
79% would make again
Total Time

55 minutes

55 min

Prep Time

20 minutes

20 min

Cook Time

35 minutes

35 min

Chicken Shawarma Crunch Wrap
Total Time

55 minutes

55 min

Prep Time

20 minutes

20 min

Cook Time

35 minutes

35 min

Ingredients

for 4 servings

Chicken

  • 2 lb boneless, skinless chicken thighs, sliced
  • 3 tablespoons tomato paste
  • 3 tablespoons plain greek yogurt
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili flakes
  • ½ teaspoon ground cinnamon
  • 4 garlic cloves, minced
  • Juice of 1 large lemon
  • 3 tablespoons olive oil, divided

Harissa Yogurt Sauce

  • 1 cup plain greek yogurt
  • 3 tablespoons harissa paste
  • 3 tablespoons lemon juice
  • 3 teaspoons honey
  • ½ teaspoon kosher salt, or to taste

Crunch Wrap

  • 4 (10-inch) extra-large tortillas
  • 1 (6.34-ounce) bag of pita chips
  • 1 small lettuce head, shredded
  • 3 roma tomatoes, diced
  • 1 red onion, sliced
  • 2 Persian cucumbers, sliced
  • shredded colby jack cheese
  • 4 (4-inch) small corn tortillas
  • 1 tablespoon neutral cooking oil (or cooking spray)

Nutrition Info

  • Calories 761
  • Fat 24g
  • Carbs 69g
  • Fiber 6g
  • Sugar 19g
  • Protein 69g

Estimated values based on one serving size.

Preparation

  1. Make the chicken: In a large bowl, toss together the chicken, tomato paste, yogurt, smoked paprika, salt, coriander, cumin, turmeric, chili flakes, cinnamon, garlic, lemon juice, and 2 tablespoons of the olive oil.
  2. Heat a skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon olive oil.
  3. Cook the chicken in the hot oil for 8–10 minutes, until they develop a nice char and are cooked through. Set aside.
  4. Make the harissa yogurt sauce: In a small bowl, stir together the yogurt, harissa, lemon juice, honey, and salt to taste until smooth. Set aside.
  5. Make the crunch wraps: On the center of each large tortilla, layer the ingredients in the following order: chicken, pita chips, harissa yogurt sauce, lettuce, tomatoes, onion, cucumbers, cheese, and 1 small corn tortilla. Fold the edges of the large tortilla over the filling, overlapping to create a sealed wrap.
  6. Heat a clean skillet over medium heat, and grease the skillet with oil or cooking spray.
  7. Working in batches, place each crunch wrap, folded side down, in the skillet. Cook for 2–3 minutes, until golden and sealed. Flip and cook for 2–3 minutes, until crispy on the other side.
  8. Slice the crunch wrap in half. Serve with extra harissa yogurt sauce on the side for dipping.
  9. Enjoy!
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Chicken Shawarma Crunch Wrap