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The Future of Flavor in an Old Port City: Evo and The Shawarma
Portland is a city that wears its history on its sleeve. The Old Port is a beautiful maze of old brick buildings. I love that. But as a traveler I am always looking for the places that feel like the future. I was walking down the street when I saw a name that was short sharp and modern. Evo.
It felt like a jolt of new energy. The restaurant was beautiful. It was all glass and clean lines. It didn’t look like a classic Maine restaurant. It looked like a restaurant from a big city in the future. I was immediately hooked.
Walking in I found a sleek and buzzing room. The heart of the whole place was a big beautiful open kitchen. The energy was cool and sophisticated but also really welcoming.
I sat down and looked at the menu a beautiful modern take on Mediterranean food. I saw a word I knew but in a context I didn’t. Chicken Shawarma. I was expecting a wrap. But this wasn’t a wrap. It was an elegant plate. I had to see what their version was all about.
When the plate came it was a work of art. It wasn’t a messy street food sandwich. It was a beautiful piece of perfectly cooked chicken. It sat next to a fluffy pita bread that was more like a pillow. It looked incredible.
I took a bite of the chicken. It was impossibly tender and so full of flavor. It had all the warm spices of a classic shawarma but it was cooked with such precision. Then I tore a piece of the pita. It was a warm fluffy cloud. Eating them together was a moment of pure joy.
This was food with a big idea behind it.
I got to talking with my server. I said “This is the most amazing shawarma I have ever had. The name of this place is so modern. What is the story of Evo?”
A big proud smile lit up her face. “It’s short for evolution” she said.
She explained that the chef’s whole dream was to take the classic flavors of the Eastern Mediterranean that he loved and evolve them. He wanted to use modern techniques to make them new and exciting. To present them in a way people had never seen before.
And in that moment my beautiful plate of shawarma made perfect sense.
I wasn’t just eating a delicious dish. I was eating a philosophy. I was tasting the evolution of a classic. All the soul of the original was there but it was presented with a new kind of artistry.
I left Evo feeling like I had gotten a glimpse of the future. It’s a place that respects the past but is boldly and deliciously moving forward. It is an absolute thrill and a taste of where Portland is going next.
Chasing That Shawarma Spice at Home
That chicken shawarma at Evo was so flavorful it sent me on a mission to bring those amazing aromas into my own kitchen. The real secret to a great shawarma isn’t a special piece of equipment. It’s all in the magical marinade.
My journey to the perfect shawarma always starts with a big bowl and a whole lot of spices. This is where the magic happens. I mix together a good amount of plain yogurt with a drizzle of olive oil and the juice of a lemon. This is the tenderizing base. Then comes the orchestra of spices. Cumin coriander turmeric paprika a little cinnamon and a good amount of garlic. I stir it all together until it becomes a beautiful fragrant paste.
Into this magical marinade go the chicken thighs. They get a good massage in the spice paste until every piece is completely coated. Then they get to hang out in the fridge for a few hours or even overnight. This is where the yogurt and spices work their magic making the chicken incredibly tender and flavorful.
When it’s time to cook I get a big skillet nice and hot. I cook the chicken in batches. You want to get a beautiful dark crust on the outside. The whole kitchen starts to smell like a bustling Mediterranean market. Once the chicken is cooked I let it rest for a minute and then slice it up.
The final act is assembling a plate of pure comfort. I pile the warm fragrant chicken next to some fluffy pita bread a dollop of creamy hummus and a bright fresh salad of cucumbers and tomatoes. It might not be the evolved version from Evo but it’s a taste of that same soulful journey. A plate full of history and spice right in your own home.
Chef’s Notes: Zesty Chicken Wraps
• Marinate chicken overnight for full flavor – The spice blend needs time to penetrate. Fridge-cold chicken also sears more evenly.
• Use thighs for juiciness and char – Their higher fat content makes them ideal for high-heat cooking. Pound thin for faster, even searing.
• Sear in a hot pan without crowding – This builds a golden crust and locks in juices. Resting after cooking keeps the meat tender.
• Whisk yogurt sauce just before serving – Garlic and cumin bloom best when fresh. Chill briefly to thicken and mellow the flavors.
• Warm flatbreads for pliability – A quick toast in a dry skillet adds aroma and prevents tearing when wrapping.
• Layer thoughtfully – Sauce first, then lettuce, tomato, chicken, onion, and cheese. This keeps the wrap balanced and prevents sogginess.
• Add pickled or fresh crunch – Cucumbers, turnips, or mint leaves brighten the wrap and add texture contrast.
• Serve with Mediterranean sides – Tabbouleh, hummus, or pickled vegetables round out the meal and echo the wrap’s flavors.
• Repurpose leftovers creatively – Dice chicken for grain bowls, salads, or pita pockets. Sauce doubles as a dip or dressing.
• Customize heat and herbs – Adjust cayenne or add hot sauce. Stir parsley or mint into the yogurt for a fresh twist.
Zesty Chicken Wraps
Ready to ignite your taste buds? These Zesty Chicken Wraps deliver a whirlwind of Middle Eastern spices, tangy yogurt sauce, and tender, grilled chicken in every bite. This recipe is a game-changer for weeknight dinners or BBQ gatherings—quick to prep, freezer-friendly, and endlessly customizable. Get set to roll, grill, and savor a wrap that’ll have everyone asking for seconds!
4
servings15
minutes10
minutes500
kcal5
minutes30
minutesKeep the screen of your device on
Ingredients
- Marinade Mix
1.5 lb boneless skinless chicken thighs (about 4 medium pieces), patted dry and ready for spice
2 tbsp freshly squeezed lemon juice about half a large lemon to tenderize and brighten
3 tbsp extra-virgin olive oil for moisture and flavor infusion
1 tbsp ground coriander seed for its citrusy undertones
1 tbsp ground cumin for earthy warmth
1 tbsp ground cardamom for aromatic depth
1.5 tsp smoked paprika to add color and a gentle smokiness
½ tsp cayenne pepper or ¼ tsp for mild heat to taste
1 tsp kosher salt and ½ tsp freshly cracked black pepper to season evenly
- Creamy Garlic Sauce
¾ cup plain Greek yogurt as a tangy creamy base
1 small garlic clove crushed to release fragrant oils
2 tsp ground cumin echoing the shawarma spices
1 tsp lemon juice to balance richness
Pinch of salt and pepper stirred in for taste
- Wrap Assembly
4 soft flatbreads Lebanese or pita, warmed
1 cup shredded lettuce iceberg or romaine, for crunch
1 medium tomato thinly sliced for freshness
¼ cup red onion finely sliced for a sharp bite
½ cup shredded cheese optional, choose feta or mozzarella
Hot sauce on the side for an extra kick optional
- Alternative Ingredients
Chicken Thighs: swap with boneless chicken breast pound thin for leaner protein
Yogurt: use dairy-free coconut yogurt to keep it vegan-friendly
Lemon Juice: replace with lime juice for a different citrus accent
Olive Oil: sub with avocado oil or grapeseed oil
Garlic: garlic powder can stand in if fresh is unavailable use ½ tsp
Spices: ras el hanout or baharat blend works in place of individual spices
Flatbread: corn tortillas or gluten-free wraps for dietary needs
Lettuce: baby spinach or arugula for a peppery twist
Cheese: vegan shredded cheese for dairy allergies
Directions
- Marinating Basics – Combine the minced garlic, ground spices, salt, pepper, lemon juice, and olive oil in a large bowl or zip-top bag. Add the chicken thighs, massage the spices into each piece until fully coated, then seal. Let rest in the fridge for at least 3 hours or up to overnight (mixing well, about 5 min).
- Cooking the Chicken – Heat a non-stick pan over medium-high. Drizzle in a little oil. Lay the thighs in a single layer and sear for 4–5 minutes on the first side until a golden crust forms. Flip and cook another 3–4 minutes until juices run clear (total time ~10 min). Remove and loosely cover with foil. Let rest 5 minutes (this step preserves juiciness).
- Sauce Preparation – While the chicken rests, whisk the yogurt, crushed garlic, cumin, lemon juice, salt, and pepper in a small bowl. Chill until serving (about 5 min). Optional: stir in chopped fresh herbs like parsley or mint.
- Assembly Serving – Warm flatbreads in a dry skillet or toaster. Spoon a layer of garlic sauce down the center, top with shredded lettuce, tomato slices, rested chicken strips, onion, and cheese if using. Drizzle with hot sauce to taste. Roll or fold into wraps and serve immediately (total assembly ~5 min).
Equipment
- Mixing Bowls
- Nonstick Pan
- Chef’s Knife
- Cutting Board
- measuring cups and spoons
- pepper mill and salt grinder
Notes
- For best flavor, allow chicken to marinate overnight and come to fridge-cold before cooking.
- Serve with a side of tabbouleh, hummus, or pickled vegetables for a complete Mediterranean feast.
- Add sliced cucumbers, pickled turnips, or fresh mint leaves inside your wrap for extra crunch and brightness.
- Leftover chicken makes great salad toppings or can be diced for tacos and grain bowls.
Nutrition Facts
- Serving Size: 1g
- Calories: 500kcal
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Cholesterol: 90mg
- Sodium: 550mg
- Potassium: 500mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 3g
- Protein: 32g
- Vitamin A: 200IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 2mg
FAQs: Zesty Chicken Wraps
What makes these Zesty Chicken Wraps stand out?
These wraps capture the balance of spice and freshness that Evo Maine celebrates — bright lemon, bold garlic, and tender, charred chicken. Each bite reflects that Evo Maine philosophy of simple ingredients transformed through thoughtful technique. It’s approachable yet bursting with flavor, just like every dish inspired by Evo Maine’s modern Mediterranean flair.
Can I prepare the chicken in advance?
Yes, and it’s one of the best ways to channel the prep-smart cooking style seen at Evo Maine. Marinate the chicken overnight for deeper spice infusion, then cook it fresh the next day. The result is a wrap that holds its juiciness and echoes that Evo Maine attention to detail — tender meat, layered flavor, and effortless presentation.
What type of flatbread works best?
Soft Lebanese-style flatbreads are ideal, as they mirror the authentic texture you’d find in Evo Maine-inspired cuisine. Their pliability keeps fillings intact while soaking in the yogurt-garlic sauce. Whether you use pita, lavash, or even gluten-free wraps, maintaining that Evo Maine softness and warmth makes every bite perfectly balanced.
Can I make these wraps vegetarian?
Absolutely. Swap chicken for grilled halloumi or roasted chickpeas — both absorb the marinade beautifully while keeping that zesty Evo Maine charm alive. Add extra veggies or a drizzle of tahini-yogurt sauce for richness. The key, as Evo Maine proves, is layering freshness and spice with every component.
How do I store leftovers without losing flavor?
Store each element separately: chicken in a sealed container, sauce chilled, and flatbreads wrapped to prevent drying. When ready to eat, reheat the chicken gently and assemble fresh for that signature Evo Maine experience — juicy, aromatic, and freshly wrapped. It’s all about preserving those bright Mediterranean textures that Evo Maine is known for.
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