Mad-Spicy-Style Chicken Shawarma Wraps

COOK IT AT HOME

Mad-Spicy-Style Chicken Shawarma Wraps

The menu’s Mad spicy sandwich uses chicken shawarma, two hot sauces, garlic sauce, and pickles. This home interpretation chooses red harissa and green zhoug for the two sauces; those choices are not a claim about the restaurant’s own sauce recipes. Each condiment is measured so heat can be adjusted without losing the structure of the wrap. Cook the chicken fully before adding the cold sauces.

Makes

4 wraps

Prep

20 minutes

Cook

25 minutes

Additional time

Marinate 1 hour; rest chicken 5 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1 1/2 pounds/680 g boneless skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons plain yogurt
• 3 garlic cloves, grated
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 4 large thin flatbreads
• 1/3 cup prepared refrigerated toum garlic sauce
• 4 teaspoons prepared harissa
• 4 teaspoons prepared zhoug
• 3/4 cup drained sliced pickles

Step-by-step method

1. Combine oil, lemon, yogurt, garlic, cumin, paprika, coriander, cinnamon, salt, and pepper. Coat chicken, cover, and marinate refrigerated for 1 hour. Keep raw chicken and its utensils away from the ready-to-eat sauces.
2. Heat the oven to 425°F/220°C. Spread chicken on a metal baking tray in one layer and roast for 20–25 minutes to 165°F in the thickest pieces. Broil briefly if needed for darker edges, watching carefully.
3. Rest chicken for 5 minutes, then cut into thin strips. Drain the pickles and set out the sauces with separate clean spoons.
4. Warm flatbreads until flexible. Divide garlic sauce among them, then add 1 teaspoon harissa and 1 teaspoon zhoug to each. Spread the sauces in a narrow band rather than across the entire bread.
5. Divide chicken and pickles among the wraps. Fold the bottom over the filling, tuck in the sides, and roll tightly. Toast seam side down in a dry skillet for about 1 minute and serve.

Helpful tips & substitutions

• Harissa and zhoug vary greatly in heat. Start with half the listed amount for mild brands you have not tried, then add more to individual bites.
• For a dairy-free marinade, omit the yogurt and add 1 additional tablespoon olive oil; check every prepared condiment and bread label for relevant allergens.

Storage & make-ahead

Refrigerate cooked chicken at 40°F or below within 2 hours and use within 3 days. Reheat to 165°F before assembly. Keep prepared sauces refrigerated according to their labels and avoid leaving garlic sauces at room temperature.

How to serve it

Serve with plain rice or a cool cucumber salad. Keep extra hot sauce separate so everyone can choose their own heat level.