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Chicken Shawarma-Filled Filo Wraps with Fresh Salad

Indulge in the flavors of the Middle East with these delicious Filo Wraps filled with Chicken Shawarma. Combining crispy, flaky filo dough with succulent, spiced chicken, this recipe offers a unique twist on the classic shawarma sandwich. Serve these wraps as an appetizer or a main dish for a meal that’s sure to impress.

7 / 10
cook time:
1 h
Chicken Shawarma Filling:
Boneless, skinless chicken thighs, cut into bite-sized pieces 1 lbs
Tablespoons shawarma seasoning (store-bought or homemade) 3 Tbsp
Israeli Olive oil 2 Tbsp
Small onion, thinly sliced 1
Garlic, minced 2 Cloves
Cornstarch 1 Tbsp
Filo Wraps:
Sheets filo dough, thawed 8
Israeli Olive oil 1/4 Cup
For the salad:
Shredded lettuce 1 Cup
Chopped tomatoes 1/2 Cup
Thinly sliced cucumber 1 Cup
Chopped fresh parsley 1/2 Cup
Optional: tahini sauce or garlic sauce for dipping
Step 1
In a medium bowl, combine the chicken with the shawarma seasoning, ensuring the meat is evenly coated. Allow the meat to marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Step 2
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Step 3
In a large skillet, add 1 tablespoon of olive oil, the sliced onion, and minced garlic. Cook for 3-4 minutes until softened and fragrant.
Step 4
Slice the marinated chicken into thin strips and add it to the skillet with the onion and garlic mixture. Stir to combine and cook for an additional 4-5 minutes.
Step 5
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the skillet with the onions and garlic, and stir to combine. Cook for an additional couple of minutes, allowing the mixture to thicken.
Step 6
Lay one sheet of filo dough on a clean surface and lightly brush with olive oil. Place another sheet of filo dough on top and brush with oil. Repeat until you have a stack of 4 filo sheets.
Step 7
Cut the filo stack in half lengthwise, creating two long strips. Place a portion of the chicken filling at one end of each strip. Fold the edges of the filo dough over the filling, creating an envelope shape. Fold the two long sides of the filo dough towards the center, and then fold the top and bottom edges over the filling, sealing the envelope. Brush the edges with olive oil to help seal them.
Step 8
Place the prepared wraps seam-side down on the lined baking sheet. Repeat steps 7-8 with the remaining filo sheets and filling to create a total of 4 wraps.
Step 9
Brush the tops of the wraps with the remaining oil. Bake the wraps in the preheated oven for 25-30 minutes, or until golden brown and crispy.
Step 10
While the wraps are baking, prepare the salad by combining the shredded lettuce, chopped tomatoes, thinly sliced cucumber, and chopped fresh parsley in a bowl. Serve the Chicken Shawarma Filo Envelopes warm with the fresh salad on the side and tahini sauce or garlic sauce for dipping, if desired.
Recipe made with our
Gluten FreeSugar-free100 % naturalKosherAyelet
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