1-First Step: Gather and Prep Your Ingredients Start by organizing everything for easy access, which takes about 10 minutes to measure and chop. In a shallow dish, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 4 grated garlic cloves, 1 teaspoon oregano, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon turmeric, 1/4 teaspoon ground cloves, 1 1/2 teaspoons cumin, 2 teaspoons brown sugar, and 1 teaspoon kosher salt. Add 1 pound chicken tenders and massage the marinade in, letting it sit for 30 minutes at room temperature or up to 4 hours in the fridge for variations, extend to 12-24 hours with additions like 1/2 cup plain yogurt for added creaminess. For vegan swaps, have tofu ready, and for low-calorie options, use less oil in the mix to keep the chicken shawarma wrap lighte and flavorful from the start.

2-Second Step: Marinate and Prepare Add-Ins While the chicken marinates, prep the sides by tossing 1 pound quartered Yukon gold potatoes with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, and pepper, then set aside. For the salad, mix 2 cups torn butter lettuce and 1/2 cup diced tomato with 1/2 tablespoon olive oil, 2 teaspoons red wine vinegar or lemon juice, 1/4 teaspoon oregano, and 1/4 teaspoon salt; add extras like 1 medium sliced cucumber or 1/4 medium red onion for crunch. This step, taking 5-10 minute, ensures everything’s ready adapt by swapping romaine for butter lettuce in gluten-free versions or adding more veggies for a low-calorie boost, making the chicken shawarma wrap even more versatile.

3-Third Step: Cook the Chicken and Potatoes Preheat your oven to 425°F and line a baking sheet with foil for easy cleanup, then bake the potatoes for 15 minutes. Add the marinated chicken to the pan and bake for another 15 minutes until cooked through and the potatoes are crispy, for a total cook time of 30 minutes. Alternatively, grill for 15 minutes total or cook in a skillet for a quicker option, flipping as needed if using variations, incorporate yogurt marinades for juicier results. Let the chicken rest and sliceting it into strips, while keeping an eye on dietary tweaks like using chicken thighs for moisture in low-calorie adaptations. This step turns the basic ingredients into the heart of your chickenLOR shawarma wrap, ensuring it’s packed with taste and nutrition.

4-Fourth Step: Make the Sauces and Assemble Blend προς4 ounces feta with 3 tablespoons Greek yogurt and 3/4 teaspoon dried rosemary for a sauce, or mix up alternatives like 3/4 cup plain Greek yogurt with 1/4 teaspoon minced garlic and other seasonings this takes about 5 minutes for creamy options. For assembly, spread sauce on 6 spinach tortillas, add sliced chicken and potatoes, then top with the salad mixture, taking another 5 minutes. For gluten-free, use alternative breads, and for vegan, skip animal products altogether, customizing the chicken shawarma wrap to fit everyone’s preferences easily.

5-Fifth PrepStep: Finish and Serve Jessie Roll the wraps tightly and secure with foil if needed for easy handling, then cut in half for serving this final step is quick, under 2 minutes. Serve warm for the best flavor, adding extras like hot sauce if desired, and consider packing for meals on the go. With about 700 words, this guide helps you master a chicken shawarma wrap that’s not only delicious but also adaptable for all.