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By: Sharon Matten January 06, 2022
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Servings: 1


  • 2 1/2 pounds dark chicken, trimmed of fat
  • 1 tablespoon olive oil
  • 2 tablespoons Shwarma spice (plus more for covering missed spots)
  • Non-stick vegetable oil spray
  • 1 large onion, thinly sliced
  • 1 tablespoon olive oil
  • 1-2 pounds french fries -- baked
  • 16 ounces hummus
  • 8 ounces techina
  • 4 small cucumbers, chopped (I used the Hindy Chopper)
  • 2 medium tomatoes, diced
  • Pickles, sliced
  • Coleslaw, optional
  • Schug -- crushed red pepper paste- "charif" (optional)
  • 8 large laffa pitas


  1. Preheat oven to 275° F.
  2. Line a large baking sheet with aluminum foil and spray with non-stick vegetable spray.
  3. Set aside.
  4. In a large bowl, toss chicken with one tablespoon of olive oil and Shwarma spice, coating chicken completely.
  5. Evenly place chicken on prepared pan.
  6. Sprinkle additional Shwarma spices on any parts of the chicken that weren't coated.
  7. Bake in the oven for 25 minutes until cooked through.
  8. Remove from the oven, cool slightly, then shred into smaller pieces.
  9. In a medium skillet, heat one tablespoon of olive oil.
  10. Add onion and sauté until golden brown and slightly caramelized.
  11. Set aside.
  12. Place one laffa on a flat surface.
  13. Spread with 2 tablespoons of hummus, then schug (optional), then top with chicken, vegetables, fries and any other additional desired toppings, ending with techina, leaving around 5 inches of empty laffa on the bottom.
  14. Fold the bottom of the laffa pita over the filling, then fold one side over and roll into a laffa wrap.
  15. Eat warm!


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