Shawarma Spiced Chicken Wrap

Instructions:

Preheat your grill or grill pan to medium-high heat. Grill the pre-marinated Shawarma spiced chicken thighs until they are cooked through and have grill marks, about 6-8 minutes per side.

While the chicken is grilling, prepare the sweet pickled cabbage & carrot. In a bowl, combine shredded cabbage, julienned carrot, apple cider vinegar, water, sugar, and salt. Mix well and let it sit for at least 30 minutes to pickle.

To make the crispy sumac onion, dredge thinly sliced onion rings in a mixture of flour, sumac, salt, and pepper. Heat vegetable oil in a skillet over medium heat and fry the coated onion rings until golden brown and crispy. Drain on paper towels.

For the garlic ranch, whisk together mayonnaise, sour cream, minced garlic, chopped parsley, lemon juice, salt, and pepper until well combined.

Prepare the hot Chili sauce by whisking together hot sauce, honey, lime juice, garlic powder, and salt until smooth.

Warm the Samoon bread on the grill or in a skillet until lightly toasted.

To assemble the wraps, lay a piece of grilled Shawarma spiced chicken thigh on each piece of Samoon bread. Top with sweet pickled cabbage & carrot, crispy sumac onion, garlic ranch, and hot chilli sauce.

Drizzle with pomegranate molasses, fold the bread over the filling, and serve immediately.

Enjoy the explosion of flavours in these Shawarma spiced chicken thigh wraps!