#tiktokfood #asmr CHICKEN SHAWARMA WRAPS
Makes 4 generous wraps CHICKEN
600 g boneless, skinless chicken breast and thighs, cut into small pieces
20 g plain whole-milk yogurt
10 ml lemon juice
10 ml olive oil
4.5 g paprika
6 g garlic powder
1.5 g ground cumin
2 g sumac
1.5 g onion powder
1-2.5 g red pepper flakes
1.5 g black pepper
Salt to taste
1 g chopped fresh parsley, to finish GARLIC SAUCE
40 g sour cream
75 g mayonnaise
10 ml lemon juice
4 g peeled garlic
4.5 g paprika
2 g garlic powder
2.5 g honey
0.75 g black pepper
Salt to taste SALAD
60 g diced tomato
100 g thinly sliced red onion
3 g chopped fresh parsley
10 ml olive oil
10 ml lemon juice
1 g sumac
0.75 g black pepper
Salt to taste FOR ASSEMBLY
4 large, thin pita wraps
Olive oil for cooking and toasting METHOD 1. Stir the yogurt, lemon juice, oil, spices and salt together. Add the chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes or a few hours. 2. Blend all the garlic sauce ingredients until smooth. Taste for salt and refrigerate until needed. 3. Mix the salad's olive oil, lemon juice, sumac, pepper and salt. Toss with the tomato, onion and parsley. 4. Heat a little oil in a wide pan over medium-high heat. Cook the chicken in batches, leaving space between the pieces. Let the undersides brown before turning. Continue until browned at the edges and cooked through to 74 C in the thickest pieces. Toss the cooked chicken with the finishing parsley. 5. Warm the pita until flexible. Spread with sauce, then add chicken and salad, leaving excess salad dressing behind. Fold in the sides and roll tightly. 6. Lightly oil a pan over medium heat. Toast the wraps seam-side down, then turn and toast the other side until golden and crisp. Slice and serve with the remaining sauce. Spice weights are approximate. Use a scale that can measure small amounts.