Smoked Chicken Döner Wraps with Sumac Onions & Garlic Yogurt Sauce

This isn’t your average döner. We’re smoking marinated chicken thighs low and slow, then wrapping them in lavash for a fusion-style spin that lands somewhere between döner, shawarma, and pure flavor insanity. Topped with bright sumac onions, cool cucumber slices, and a bold garlic yogurt sauce, this wrap is a total flavor bomb. Whether you’re team tradition or team twist-it-up, this one hits.

🧾 Ingredients
For the Marinade & Chicken:
6 dried Chile de Arbol peppers
6 Fresno chilies, broiled
2 tbsp smoked paprika
½ tbsp ground cumin
1 tbsp ground coriander
5 cloves garlic
Juice of ½ a lemon
1 tbsp tomato paste
2–3 tbsp avocado oil
2–3 tbsp Greek yogurt
2 lbs boneless, skinless chicken thighs
For the Garlic Yogurt Sauce:
2 tbsp avocado oil
2 heaping tbsp Greek yogurt
4–6 cloves garlic, minced
Juice of ½ a lemon
Salt to taste
For the Sumac Onions:
1 large red onion, thinly sliced
1 tbsp sumac
2 tbsp chopped parsley
Juice of ½ a lemon
Other Components:
Lavash bread (or any flatbread)
1 cucumber, thinly sliced (mandoline recommended)
A little oil for pan-searing

🔥 Instructions
1. Make the Chili Marinade:
Soak the Chile de Arbol in hot water for 10–15 minutes.
Broil Fresno chilies until charred (~10–15 mins).
In a blender, combine the soaked Arbols, Fresno chilies, paprika, cumin, coriander, garlic, lemon juice, tomato paste, and avocado oil. Blend until smooth.
In a large bowl, mix the chili paste with Greek yogurt to create your marinade.
Toss in the chicken thighs, coating them well. Marinate for at least 2–4 hours or overnight.
2. Smoke the Chicken:
Preheat your smoker to 250–275°F.
Smoke the chicken thighs for 2 to 3 hours, or until they reach an internal temp of 165°F.
Once done, let them rest briefly, then chop into bite-sized pieces.
3. Make the Garlic Yogurt Sauce:
In a bowl, whisk together Greek yogurt, avocado oil, garlic, lemon juice, and a pinch of salt. Set aside.
4. Prepare the Sumac Onions:
Thinly slice a red onion, then mix with sumac, parsley, and lemon juice. Let it sit for 10–15 minutes to mellow.
5. Assemble the Wrap:
Heat your lavash or flatbread slightly to make it pliable.
Layer with smoked chicken, sumac onions, cucumber slices, and a generous drizzle of garlic yogurt sauce.
Roll it like a burrito and sear on all sides in a hot, lightly oiled pan until golden.
6. Serve & Devour:
Slice in half and serve warm. You’ll get spice, smoke, crunch, and creaminess in every bite.
Optional: Serve with a side of saffron rice, shepherd’s salad, or grilled veggies.