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Chicken Shawarma Wrap

Juicy marinated chicken with fresh veggies and creamy sauce wrapped in soft pita bread.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.