Ingredients
Scale
- 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
Instructions
- Preheat oven to 275° F.
- Line a large baking sheet with aluminum foil and spray with non-stick vegetable spray.
- Set aside.
- In a large bowl, toss chicken with one tablespoon of olive oil and Shwarma spice, coating chicken completely.
- Evenly place chicken on prepared pan.
- Sprinkle additional Shwarma spices on any parts of the chicken that weren’t coated.
- Bake in the oven for 25 minutes until cooked through.
- Remove from the oven, cool slightly, then shred into smaller pieces.
- In a medium skillet, heat one tablespoon of olive oil.
- Add onion and sauté until golden brown and slightly caramelized.
- Set aside.
- Place one laffa on a flat surface.
- 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.
- Fold the bottom of the laffa pita over the filling, then fold one side over and roll into a laffa wrap.
- Eat warm!
