I love a wrap loaded with flavor and these fellas checked that box! The spicy shawarma rub was perfection on the chicken that only took 25 minutes to roast in the oven. It turned out sooo juicy and sliced up beautifully. The naan was soft, fluffy and the best choice to use for these wraps. What takes these beauties over the top is Mama G’s curry sauce! The first time I ever had this heavenly sauce was at Mama Girgan’s house. She made it to pair with steak fondue and it was some of the best flavor I’ve ever had! I immediately asked her how she made it so I could recreate it at home. I’m thankful she shared her recipe with me as I’ve made it multiple times! Mama Girgan left us for heaven and it warms my heart that I can keep her memory alive by sharing this special sauce. Try these wraps today and you’ll definitely be adding them to your repeat list!
Shawarma Chicken Wraps with Homemade Naan & Mama G’s Curry Sauce
6
servings20
minutes25
minutesIngredients
*For the Shawarma Chicken*
1 lb 1 Boneless Skinless Chicken Thighs
1 Tbsp 1 Olive Oil
*Shawarma Seasoning*
1 tsp 1 Paprika
1 tsp 1 Cumin
1 tsp 1 Garlic Powder
1 tsp 1 Salt
1/4 tsp 1/4 Cinnamon
1/4 tsp 1/4 Cayenne
*For Mama G’s Curry Sauce*
16 oz 16 Nonfat Greek Yogurt or Sour Cream
1 1/2 Tbsp 1 1/2 Curry Powder
1 tsp 1 Garlic Powder
S&P to taste(Mama G would want you to be heavy handed with the salt;0)
*Homemade Garlic Butter Naan*
1 1/2 tsp 1 1/2 Instant Yeast
3/4 cup 3/4 Warm Water
1 Tbsp 1 Sugar
2 cups 2 All Purpose Flour
3/4 tsp 3/4 Salt
3/4 tsp 3/4 Baking Powder
1/2 tsp 1/2 Baking Soda
1/4 cup 1/4 Heavy Cream
*Garlic Butter Sauce*
1/2 cup 1/2 Salted Butter
2-3 2-3 Cloves Garlic
Pickled Red Onions, Lettuce & Feta for topping
Directions
- To begin, in the bowl of a stand mixer, add instant yeast, warm water and sugar. Allow to sit 10 minutes until yeast activates and mixture bubbles. While the yeast is activating, mix flour, salt, baking powder and baking soda in a mixing bowl and whisk to mix. Once your yeast mixture is ready, add flour mixture to mixing bowl along with heavy cream. Using the dough hook, knead dough for 8 minutes. If you don’t have a stand mixer, you can knead dough with your hands. Once you’re done kneading, place towel over mixing bowl and allow dough to rise for 1 hour.
- Once dough has doubled in size, turn out on a pastry mat and divide dough into 6 pieces. Using additional flour to prevent sticking, roll naan out. Preheat cast iron skillet over medium/high heat. On a small burner behind the skillet, add butter and garlic to a small sauce pot and melt. Brush garlic butter on the hot skillet and add naan. Pan fry on one side until it starts to bubble nicely. Brush butter on Naan and flip. Allow to cook on 2nd side just until starting to brown and remove to plate. Once all naan has been cooked, cover with a towel until you’re ready to eat or store in an airtight container or ziplock bag in the fridge for up to 4 days for maximum freshness or freeze for up to 3 months.
- Preheat oven to 400, add all shawarma spices together, brush olive oil on chicken and sprinkle seasoning on. Roast chicken in oven for 25 minutes or until internal temp reads 165. Remove from oven and slice for the wraps
- Add all ingredients for Mama G’s curry sauce and mix well
- To assemble wraps, spread curry sauce on Naan, place lettuce and chicken on, topping with pickled red onions and feta. Wrap up and DIVE IN!
Notes
- Note: Make your curry sauce ahead of time. The longer you let it marinate in the fridge, the better the flavor. I like to make mine a day in advance. It’s ok if you make it right before, it will still be good, but the flavor will be better if you make in advance.
- You can grill, roast or broil your chicken. Any method will be great!
- Store bought Naan would work ok with this recipe, but I find that homemade naan just tastes better and works better as a wrap for this recipe.