Chicken Shawarma Wraps

Marinate the chicken

In a bowl, toss the sliced chicken with the cumin, smoked paprika, half the minced garlic, a generous pinch of salt, and a few cracks of black pepper. Mix well so every piece is evenly coated. Let it sit while you prepare the sauce — even 5 minutes makes a difference.

Make the garlic yogurt sauce

In a small bowl, stir together the yogurt, remaining minced garlic, and a pinch of salt. Taste and adjust seasoning — it should be creamy, tangy, and well-seasoned. Set aside.

Cook the chicken

Heat the olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken in a single layer — don't overcrowd the pan — and cook for 5–6 minutes, turning once, until deeply golden on the outside and cooked through with no pink remaining. Remove from the heat and rest for 2 minutes before serving.

Warm the pita

While the chicken rests, warm the pita breads in a dry pan over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20–30 seconds, until soft and pliable.

Assemble and serve

Lay each warm pita flat and spread a generous spoonful of garlic yogurt sauce down the centre. Top with the rested chicken, sliced cucumber, and tomato. Wrap tightly or fold and serve immediately while everything is warm.