Ingredients

For the Marinated Chicken

• Chicken fillets: 2, thinly sliced
• Yogurt: 1/2 cup
• Salt: 1 tsp, or to taste
• Red chili powder: 2 tsp
• Onion powder (optional): 1 tsp
• Cumin powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Black pepper powder: 1 tsp
• Garlic powder: 1 tsp
• Dry coriander powder: 1 tsp
• Cinnamon powder: 1/2 tsp
• Red chili flakes: 1/2 tsp
• Lemon juice: 1-2 tbsp
• Olive oil: 1 tbsp

For the Shawarma Sauce

• Sesame seeds: 2 tbsp
• Garlic cloves: 4-5
• Vinegar: 1 tbsp
• Lemon juice: 1 tbsp
• Mayonnaise: 1/2 cup
• Salt: 1/4 tsp, or to taste
• Black pepper powder: 1/4 tsp
• Oregano: 1/4 tsp
• Olive oil: 1-2 tbsp

For the Salad

• Bell peppers: 1 cup, thinly sliced
• Onion slices: 1/2 cup
• Lettuce or Chinese cabbage: a handful
• Pickled gherkins: sliced, for added crunch and tang

For Assembling the Wrap

• Tortillas: 3
• Chili garlic sauce: as desired
• Butter: as required, for toasting

Steps to Make It

Step 1: Marinate the Chicken

1. In a large bowl, combine the yogurt, salt, red chili powder, onion powder (if using), cumin powder, turmeric, black pepper, garlic powder, coriander powder, cinnamon powder, red chili flakes, lemon juice, and olive oil.
2. Add the chicken fillets and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 2: Prepare the Shawarma Sauce

1. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, or until lightly golden and aromatic. Let them cool slightly.
2. In a blender or food processor, combine the toasted sesame seeds, garlic cloves, vinegar, lemon juice, mayonnaise, salt, black pepper, oregano, and olive oil. Blend until smooth and creamy.
3. Adjust the salt and pepper to taste, then set the sauce aside in the refrigerator until ready to use.

Step 3: Grill the Marinated Chicken

1. Preheat a grill pan or skillet over medium-high heat. Drizzle a small amount of olive oil if necessary to prevent sticking.
2. Place the marinated chicken fillets in the pan and cook for about 4-5 minutes on each side, or until fully cooked and charred on the outside.
3. Once done, remove the chicken from the pan and allow it to rest for a few minutes. Then, slice the chicken into strips.

Step 4: Prepare the Salad

1. Thinly slice the bell peppers, onions, and lettuce (or Chinese cabbage). Add them to a bowl and toss lightly.
2. Slice the pickled gherkins and set them aside for additional crunch and flavor.

Step 5: Assemble the Shawarma Wraps

1. Warm each tortilla in a skillet over medium heat, adding a small amount of butter for a golden, crispy finish.
2. Spread a spoonful of shawarma sauce onto each tortilla, followed by a light drizzle of chili garlic sauce if you prefer extra spice.
3. Place a portion of the sliced chicken in the center of each tortilla, then top with the prepared salad and pickled gherkin slices.
4. Roll up each tortilla, tucking in the edges as you roll to create a tight wrap. Optionally, you can toast the wrapped shawarma briefly in the skillet to seal it.

Step 6: Serve

1. Serve the chicken shawarma wraps warm, with extra shawarma sauce and chili garlic sauce on the side for dipping.

Nutrition Facts (per wrap)

• Calories: 480 kcal
• Protein: 32 g
• Carbohydrates: 35 g
• Fat: 22 g
• Fiber: 5 g
• Sodium: 750 mg
• Sugar: 3 g

Note: Nutritional values may vary depending on portion sizes and specific ingredients used.

Frequently Asked Questions (FAQs)

1. Can I use store-bought shawarma seasoning?
Yes, a pre-made shawarma seasoning blend can be used in place of the individual spices. Adjust the quantity based on taste.

2. Can I make this recipe gluten-free?
Absolutely! Substitute regular tortillas with gluten-free wraps to make this dish gluten-free.

3. What is the best substitute for shiso leaves?
Fresh cilantro or basil leaves can be used if shiso leaves are unavailable. They both offer a fresh, aromatic flavor that complements the dish.

4. Is it necessary to let the chicken marinate for 30 minutes?
Yes, allowing the chicken to marinate ensures the spices penetrate and tenderize the meat, making it more flavorful and juicy.

5. Can I use a different sauce if I don’t have sesame seeds?
Yes, tahini (sesame paste) or a simple garlic yogurt sauce can be used as a substitute for the shawarma sauce.

Tips for Perfect Results

• Use Sashimi-Grade Tuna: For the best texture and safety, always choose sashimi-grade tuna, as this ensures it is safe for raw consumption.
• Keep the Tuna Cold Before Searing: Cold tuna will sear quickly without cooking the center, giving you a nicely browned exterior and a rare center.
• Control the Heat Carefully: Medium-high heat is perfect for searing the tuna quickly, creating a golden crust without overcooking. Be sure to rotate the tuna swiftly.
• Slice with a Sharp Knife: For clean, even slices, use a sharp knife. Slicing the tuna smoothly will enhance the presentation.
• Chill Before Serving: Chilling the seared tuna for 30 minutes to an hour helps the texture set and enhances the flavors when paired with the Ponzu sauce.