Chicken Shawarma in Flatbread

Chicken shawarma in flatbread is a homemade take on the beloved street food: chicken breast sautéed with spices, napa cabbage, tomato, pickle and Korean-style carrot, all under a sauce of mayonnaise, ketchup, mustard and garlic. The rolled wrap is grilled on a dry grill pan until nicely striped. I recommend serving it right away while hot - buon appetito!

Chicken Shawarma in Flatbread

Homemade shawarma with sautéed chicken breast, fresh vegetables and a sauce of mayonnaise, ketchup and mustard.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 2 servings

Course: Snacks

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 2 flatbreads
• 1 chicken breast
• 1 tomato
• 2 pickled cucumbers small
• napa cabbage optional
• Korean-style carrot optional
• 1 clove garlic
• 2 tbsp mayonnaise
• 1 tbsp ketchup
• 1 tsp mustard
• salt, pepper, curry for the chicken

Method

 

1. Cut the chicken breast into pieces and sauté until done and golden with the spices: salt, pepper and curry.
2. For the sauce, mix the mayonnaise, ketchup and mustard in a bowl, press in the garlic and stir.
3. Cut the napa cabbage and pickled cucumber into strips, and the tomato into wedges.
4. Lay the flatbread on the counter, spread half the sauce on the bottom third, and arrange strips of napa cabbage, tomato, carrot, cucumber and chicken on the same section.
5. Roll up the flatbread. Assemble the second shawarma the same way.
6. Grill the shawarma on a hot dry grill pan on both sides until golden with nice grill marks.
   

Tips

• Cook the chicken with spices right from the start - salt, pepper and curry.
• Put the filling only on the bottom third of the flatbread so the wrap rolls up tightly.
• Don't grease the grill pan: cook the shawarma on a dry surface.