Grilled Chicken Shawarma Wraps with Raita

Chicken thighs grilled with shawarma seasonings are sliced and wrapped in naan, or flatbread of your choice, with a delicious raita and sandwich toppings. Serve these wrap-style sandwiches for a hearty lunch, or for dinner with some sauteed vegetables.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 709 Calories

Ingredients

• ⅛ teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 tablespoons chopped fresh cilantro
• 2 cups shredded lettuce
• ¼ teaspoon ground black pepper, or to taste
• ½ teaspoon ground coriander
• ½ medium lemon, juiced
• ½ teaspoon salt, or to taste
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes, or to taste
• 1 medium tomato, thinly sliced
• 1 pound boneless, skinless chicken thighs
• 1 (5.3 ounce) container plain Greek yogurt
• ½ cup peeled, shredded cucumber, drained
• 2 tablespoons shredded yellow onion
• 2 (8.8 ounce) packages naan breads (2 per package), warmed
• 4 thin slices red onion, separated into rings

Recipe Instructions

Step 1

At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.

Step 2

About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.

Step 3

Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.

Step 4

Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5

Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.

Step 6

To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.

Step 7

Wrap each naan around the sandwich ingredients, and serve.