Garlic Shawarma Wrap

A gutsy, satisfying wrap. UPSIDE chicken is seared to perfection and tucked into a pillowy flatbread alongside fresh vegetables.

  • 300g UPSIDE chicken shreds
  • 110g Greek yogurt
  • 22g Lemon juice
  • 20g Water
  • 15g Kewpie mayonnaise
  • 10g Extra virgin olive oil
  • 6g Kosher salt
  • 5.5g Garlic
  • 3.5g Shawarma spice blend
  • 1g Turmeric
  • 1g Monosodium glutamate
  • 1 Pita
  • 150g Romaine (shredded)
  • 40g Tomato (sliced)
  • 20g Cucumber (sliced)
  • 5g Red onion (sliced)
Garlic Shawarma Wrap

Yogurt Shawarma Marinade

  • 110g Greek yogurt
  • 3g Shawarma spice blend
  • 1g Tumeric
  • 20g Lemon juice
  • 3.5g Garlic cloves
  • 5g Kosher salt
  • 1g Monosodium glutamate
  • 20g Water
  • 300g UPSIDE chicken shreds

The day before you plan to make the dish, whisk marinade ingredients together (everything except UPSIDE chicken shreds). Add shreds to the marinade and refrigerate overnight. (Ratio: 55g marinade per 100g UPSIDE chicken shreds.)

Garlic Sauce

  • 2g Garlic cloves (minced)
  • 10g Extra virgin olive oil
  • 15g Kewpie mayonnaise
  • 2g Lemon juice
  • 1g Kosher salt

Whisk all ingredients until smooth.

To Finish

  • 1ea Pita
  • 150g Marinated UPSIDE chicken shreds
  • 40g Romaine (shredded)
  • 20g Tomato (sliced)
  • 15g Cucumber (sliced)
  • 5g Red onion (sliced)
  • 30g Garlic sauce

Remove UPSIDE shreds from marinade, and pat with paper towels to remove excess moisture. Sear on a hot grill with a slick of olive oiled until nicely browned. (Or grill over fire for a bit of smoky depth.)

Warm pita in a pan or in the oven until soft and fluffy. Place shawarma on the pita, top with lettuce, tomato, cucumber, and sliced onion. Drizzle with garlic sauce and fold the pita to enjoy.