Shawarma Crunchwrap Supreme

• •1.5 lb boneless, skinless chicken thighs, cut into thin strips
• •3 tablespoon olive oil, divided
• •4 garlic cloves, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1 teaspoon smoked paprika
• •0.5 teaspoon ground turmeric
• •0.3 teaspoon ground cardamom
• •0.1 teaspoon ground cinnamon
• •3 tablespoon fresh lemon juice, divided
• •1.3 teaspoon kosher salt, divided
• •0.5 teaspoon black pepper
• •0.5 cup plain whole milk Greek yogurt
• •2 tablespoon tahini
• •1 garlic clove, finely grated
• •4 burrito-sized flour tortillas (12-inch)
• •4 street taco flour tortillas (6-inch)
• •4 crispy corn tostada shells (or fried pita rounds)
• •1.5 cup shredded romaine lettuce
• •2 medium Roma tomatoes, seeded and finely diced
• •0.5 cup Middle Eastern pickled turnips or dill pickles, finely diced
• •0.3 cup fresh flat-leaf parsley, finely chopped

Instructions

1. 1

   In a medium bowl, combine the sliced chicken thighs, 2 tablespoons olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cardamom, cinnamon, 2 tablespoons lemon juice, 1 teaspoon kosher salt, and black pepper. Toss well and let marinate for at least 15 minutes (or refrigerate up to 4 hours).

2. 2

   In a small bowl, whisk together the Greek yogurt, tahini, finely grated garlic, the remaining 1 tablespoon lemon juice, 1 to 2 tablespoons warm water to loosen, and the remaining 0.25 teaspoon salt until smooth and creamy.

3. 3

   Heat a large cast-iron or heavy skillet over medium-high heat. Add the marinated chicken in an even layer (cook in batches if needed to avoid crowding). Sear undisturbed for 3 to 4 minutes to achieve deep golden browning, then stir and cook until fully cooked through, about 3 to 4 minutes more. Transfer to a cutting board and roughly chop into small bite-sized pieces.

4. 4

   Warm the 12-inch flour tortillas in a dry skillet or microwave for 15 seconds so they become soft and pliable.

5. 5

   Lay a large 12-inch tortilla flat. Spread 1 tablespoon of garlic tahini sauce directly onto the center circle (about 5 inches wide). Spoon a quarter of the warm chopped chicken shawarma over the sauce. Place a crispy tostada shell directly over the chicken.

6. 6

   Spread another tablespoon of garlic tahini sauce across the top of the tostada shell. Layer on a quarter of the shredded romaine lettuce, diced tomatoes, pickled turnips, and chopped parsley.

7. 7

   Place one 6-inch flour tortilla directly over the center of the fillings. Working in a circle, tightly fold the edges of the large tortilla toward the center over the small tortilla, creating 5 to 6 overlapping pleats to fully enclose the crunchwrap.

8. 8

   Wipe the skillet clean and set over medium heat with a light brushing of olive oil (about 1 teaspoon per wrap). Carefully place the crunchwrap seam-side down into the hot skillet. Cook undisturbed for 2 to 3 minutes until deeply golden brown and sealed. Carefully flip and cook the other side for 2 minutes until crisp.

9. 9

   Repeat with the remaining crunchwraps. Slice each in half across the middle and serve immediately with extra garlic sauce for dipping.

Chef's Tips

• 💡Warming the large flour tortillas before folding is crucial; cold tortillas will tear or snap when pleating around the crunchy shell.
• 💡If you cannot find crispy tostada shells, fry 6-inch thin pita rounds in shallow vegetable oil until crisp and golden for an even more authentic Middle Eastern flavor.
• 💡Keep wet ingredients layered above the tostada shell and the warm chicken below it to maintain maximum crunch for as long as possible.