Chicken Shawarma Wrap: Flavor-Packed Middle Eastern Delight

If you’ve ever craved the authentic taste of Middle Eastern street food, a Chicken Shawarma Wrap is the ultimate comfort food to try at home. Juicy, marinated chicken, crisp vegetables, and a creamy sauce wrapped in soft pita bread make this dish a crowd favorite. In this guide, you’ll learn how to make an irresistible Chicken Shawarma Wrap from scratch, complete with tips, variations, and serving suggestions.

Ingredients:

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs or breasts, sliced thinly
• 3 cloves garlic, minced
• 1/4 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lemon

For the Wrap Assembly:

• 4–6 large pita breads or flatbreads
• 1 cup shredded lettuce
• 1 medium tomato, sliced thin
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• Pickles (optional)

For the Sauce:

• 1/2 cup tahini or garlic sauce
• 2 tbsp plain yogurt
• 1 tbsp lemon juice
• Salt to taste
• Water to thin, as needed

Instructions:

1. Prepare the Chicken Marinade:
   In a large bowl, combine garlic, Greek yogurt, olive oil, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Mix well.
2. Marinate the Chicken:
   Add the sliced chicken to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for deeper flavor.
3. Cook the Chicken:
   Heat a large skillet or grill pan over medium-high heat. Add marinated chicken in a single layer. Cook for 5–7 minutes per side, or until fully cooked and slightly charred. Remove from heat and let rest for 5 minutes.
4. Prepare the Sauce:
   In a small bowl, whisk together tahini, yogurt, lemon juice, and a pinch of salt. Add water a teaspoon at a time until the sauce reaches a smooth, pourable consistency.
5. Warm the Pita:
   Lightly warm pita bread on a skillet for 1–2 minutes per side or in the oven wrapped in foil. This makes the bread more pliable and easier to roll.
6. Assemble the Wrap:
   Lay the warmed pita flat. Spread a generous amount of sauce down the center. Layer with shredded lettuce, tomato slices, cucumber, red onion, and pickles. Top with cooked chicken slices.
7. Roll and Serve:
   Fold the sides of the pita over the filling and roll tightly. Slice in half for easier handling. Serve immediately while warm.

Tips for Perfect Chicken Shawarma Wraps:

• Use Thighs for Juiciness: Chicken thighs stay tender and juicy better than breasts.
• Marinate Longer: Overnight marination intensifies flavors and gives that authentic shawarma taste.
• Char for Flavor: Slightly charring the chicken adds the signature smoky street-food flavor.
• Sauce Options: Swap tahini for garlic sauce or a yogurt-mint sauce for variation.

Variations:

• Beef or Lamb Shawarma: Use thinly sliced beef or lamb instead of chicken. Adjust cooking time according to meat thickness.
• Vegetarian Shawarma: Replace meat with grilled eggplant, zucchini, and roasted chickpeas.
• Spicy Shawarma: Add extra cayenne or harissa paste to the marinade for a fiery kick.

Serving Suggestions:

• Serve with a side of crispy fries or roasted potatoes for a classic street-food experience.
• Pair with a refreshing cucumber-tomato salad and a drizzle of extra sauce for a full meal.
• Wraps can be made ahead of time and stored in airtight containers for a quick lunch or picnic.

Fun Facts & Cultural Context:

Shawarma is a Middle Eastern dish that originated in the Ottoman Empire and has become popular worldwide. Traditionally, meat is slow-roasted on a vertical rotisserie, thinly sliced, and served with flatbreads and sauces. Today, home cooks replicate the flavors using stovetop or oven-cooked meat. Shawarma is not only flavorful but also versatile, making it a beloved comfort food for all ages.

Nutrition (Approximate per wrap):

• Calories: 420
• Carbohydrates: 35g
• Protein: 32g
• Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 75mg
• Sodium: 680mg
• Fiber: 4g
• Sugar: 3g

Chicken Shawarma Wrap

Juicy marinated chicken with fresh veggies and creamy sauce wrapped in soft pita bread.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 wraps

Course: Lunch, Snack

Cuisine: Middle Eastern

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Chicken Marinade

• 1.5 lbs chicken thighs or breasts sliced thin
• 3 cloves garlic minced
• 0.25 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp turmeric
• 0.5 tsp ground coriander
• 0.5 tsp cinnamon
• 0.25 tsp cayenne pepper optional
• 1 tsp salt
• 0.5 tsp black pepper
• 1 lemon juice of 1

Wrap Assembly

• 4-6 pita breads or flatbreads
• 1 cup shredded lettuce
• 1 tomato sliced thin
• 0.5 cucumber thinly sliced
• 0.25 red onion thinly sliced
• pickles optional

Sauce

• 0.5 cup tahini or garlic sauce
• 2 tbsp plain yogurt
• 1 tbsp lemon juice
• to taste salt
• as needed water to thin sauce

Equipment

• Mixing bowls
• Skillet or grill pan
• Knife
• Cutting board

Method

 

1. In a large bowl, combine garlic, Greek yogurt, olive oil, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper.
2. Add sliced chicken, coat well with marinade, cover, and refrigerate at least 1 hour.
3. Heat skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes per side until fully cooked and slightly charred.
4. Whisk tahini, yogurt, lemon juice, and salt in a small bowl. Add water gradually to reach pourable consistency.
5. Warm pita breads on skillet or oven for 1–2 minutes per side.
6. Spread sauce down the center of each pita, layer with lettuce, tomato, cucumber, red onion, pickles, and cooked chicken.
7. Fold sides over filling, roll tightly, slice in half, and serve immediately.

Notes

For extra flavor, marinate overnight. Adjust spice level to taste.