Juicy, boldly flavored, and utterly irresistible, this Chicken Shawarma Wrap captures all the magic of Middle Eastern street food right in your own kitchen. Each bite delivers saucy, marinated chicken snuggled in warm flatbread, topped with cool, creamy yogurt sauce and crisp veggies—truly a flavor adventure you’ll want to repeat again and again!
Why You’ll Love This Recipe
- Unbeatable Flavor: The layers of spices and smoky char pack every bite with Middle Eastern flair.
- Customizable for All: Pile your Chicken Shawarma Wrap high with veggies, cheese, or spicy sauce—make it just the way you love it.
- Weeknight Friendly: Prep ahead and enjoy super quick assembly, even on your busiest days.
- Perfect for Meal Sharing: This recipe is a guaranteed crowd-pleaser at gatherings, picnics, or fun family dinners.
Ingredients You’ll Need
This Chicken Shawarma Wrap shines with a handful of bold and aromatic ingredients. Each component plays its part—spices build warmth, yogurt brings tang, and crisp veggies add freshness. Here’s how every element amps up the experience:
- Chicken Thigh Fillets: The dark meat stays juicy and tender, perfect for soaking up the flavorful marinade.
- Garlic Cloves: Adds punchy aroma and essential savory depth.
- Coriander, Cumin, Cardamom, Paprika, Cayenne: This medley of spices creates the signature earthy, spicy, and smoky flavor profile.
- Salt and Black Pepper: Basic seasonings that amplify all the other flavors.
- Lemon Juice: Brightens up the marinade with a touch of acidity.
- Olive Oil: Helps the marinade cling to the chicken and adds luscious mouthfeel.
- Greek Yogurt: Thick and creamy—absolutely essential for a dreamy, cooling sauce.
- Flatbreads (Lebanese or pita): Soft, flexible breads that perfectly cradle all the fillings.
- Lettuce, Tomato, Red Onion: These fresh veggies, sliced thin, add crunch, sweetness, and a pop of color.
- Cheese (optional): A sprinkle of cheese adds richness, though totally up to you!
- Hot Sauce (optional): Turn up the heat for a little extra zing!
Variations
The beauty of the Chicken Shawarma Wrap lies in its flexibility. Don’t be afraid to tweak the fillings and toppings to suit your mood, your pantry, or your guests’ taste buds—here are some irresistible twists to try:
- Go Dairy-Free: Swap the yogurt sauce for a lemony tahini drizzle for a vegan-friendly version.
- Try Chicken Breast: Prefer leaner meat? Use chicken breast—just slice thin for quick cooking and juicy results.
- Spice It Up: Love heat? Add a generous squeeze of your favorite hot sauce or pickled chilies to the wrap.
- Veggie Shawarma: Skip the chicken entirely and use roasted cauliflower, mushrooms, or chickpeas as your filling.
How to Make Chicken Shawarma Wrap
Step 1: Marinate the Chicken
In a large ziplock bag or bowl, combine the garlic, spices, salt, pepper, lemon juice, and olive oil. Add the chicken thighs and toss or massage until everything is beautifully coated. Let them marinate for at least three hours—the longer, the better! Overnight is best to infuse every bite with robust shawarma flavor.
Step 2: Prepare the Yogurt Sauce
While your chicken absorbs all that goodness, stir together Greek yogurt, a dash of cumin, a squeeze of lemon, crushed garlic, and a pinch of salt and pepper. This sauce is the cooling, dreamy counterpart to the warm spices. Cover and refrigerate until assembly time.
Step 3: Cook the Chicken
Heat a large non-stick skillet or fire up your BBQ to medium-high. Sear the marinated chicken for 4–5 minutes on the first side and 3–4 minutes on the other, until you see golden, caramelized edges. Don’t rush—this char brings SO much flavor! Let the chicken rest under foil for about 5 minutes before slicing.
Step 4: Assemble Your Chicken Shawarma Wrap
Warm up your flatbreads or pitas, then generously smear with your homemade yogurt sauce. Pile on a handful of lettuce, juicy tomato slices, and slivers of red onion. Add a good amount of sliced chicken shawarma, cheese if using, and a dash of hot sauce—then roll up tightly and let the feasting begin!
Pro Tips for Making Chicken Shawarma Wrap
- Ultimate Marinade Time: For unbeatable flavor, let your chicken marinate overnight—the spices will work their magic while you sleep!
- Get That Perfect Char: Using a cast iron pan or grill yields those caramelized edges that define authentic shawarma—don’t skip the high heat.
- Warm Your Flatbreads: A quick pass over an open flame or a warm pan makes your wraps soft, supple, and ready to roll.
- Batch Prep for Success: Cook extra chicken and keep components separate in the fridge for fuss-free lunches or dinners throughout the week.
How to Serve Chicken Shawarma Wrap
Garnishes
Give your Chicken Shawarma Wrap a finishing touch with a flurry of fresh parsley, a sprinkle of sumac for tang, or a few pomegranate seeds for color and sweet crunch. A drizzle of extra yogurt sauce never hurts, either!
Side Dishes
A classic pairing would be a scoop of Mejadra (Middle Eastern lentil rice) or a vibrant Chickpea Salad. You can also serve crispy fries, pickled vegetables, or a cool cucumber salad alongside to round out the meal in true shawarma shop fashion.
Creative Ways to Present
Serve Chicken Shawarma Wraps sliced in halves on a platter for party-friendly finger food, or create a “shawarma bar” where everyone builds their own wrap with bowls of assorted toppings—fun, interactive, and sure to please a crowd!
Make Ahead and Storage
Storing Leftovers
Keep leftover sliced chicken, yogurt sauce, and chopped veggies in separate airtight containers in the fridge for up to three days. That way, everything stays fresh and is ready for a speedy wrap assembly whenever hunger strikes!
Freezing
Freeze the uncooked, marinated chicken for make-ahead magic—just pop the bag in the freezer and let it thaw overnight in the fridge, ready to cook the next day. You can also freeze cooked shawarma slices, although the texture is best when fresh.
Reheating
Reheat cooked chicken gently in a skillet or microwave, adding a splash of leftover juices or water to keep it moist. Assemble your Chicken Shawarma Wrap with fresh toppings for that just-made taste.
FAQs
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Can I use chicken breast instead of chicken thighs for Chicken Shawarma Wraps?
Absolutely! Chicken breast works beautifully—just slice it thinly or pound to an even thickness, marinate as directed, and cook quickly over high heat to keep it juicy.
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What’s the best way to keep my Chicken Shawarma Wraps from getting soggy?
Let the hot chicken rest before adding to your wrap, and layer yogurt sauce under the chicken—not over—so the bread doesn’t soak up too much moisture. Serve immediately for peak freshness!
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Are Chicken Shawarma Wraps spicy?
The default recipe has just a gentle warmth from cayenne, but you can reduce or boost the spice to your personal taste and even add extra hot sauce for more kick.
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Can I make Chicken Shawarma Wraps in advance for a party or picnic?
Definitely! You can marinate and cook the chicken a day ahead, then reheat gently and assemble just before serving for wraps that taste freshly made. Keeping ingredients separate until just before eating works best.
Final Thoughts
Once you’ve tasted a homemade Chicken Shawarma Wrap, you’ll wonder why you ever settled for takeout. This recipe makes every night feel like a flavor celebration—so roll up your sleeves, pile on the toppings, and dig in. Your tastebuds (and your friends) will thank you!
Print
Chicken Shawarma Wrap Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 – 5 servings 1x
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Middle Eastern Chicken Shawarma recipe is a flavor-packed dish that’s perfect for a casual dinner or a gathering with friends. Tender marinated chicken, fresh veggies, and a tangy yogurt sauce all wrapped up in a warm flatbread – it’s a meal everyone will love.
Ingredients
Chicken Shawarma:
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less spice)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yogurt Sauce:
- 1 cup Greek yogurt
- 1 clove garlic, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper
To Serve:
- 4 – 5 flatbreads (Lebanese or pita bread)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinade chicken – Combine marinade ingredients in a ziplock bag. Add chicken, seal, and massage to coat. Marinate for at least 3 hours.
- Yogurt Sauce – Mix yogurt sauce ingredients in a bowl, cover, and refrigerate.
- Preheat stove or BBQ – Heat a skillet or grill.
- Cook chicken – Cook chicken until charred on both sides.
- Rest – Cover chicken with foil and let it rest for 5 minutes.
- To Serve – Slice chicken and serve on flatbreads with toppings and yogurt sauce.
Notes
- Make ahead by freezing the marinade and chicken in a ziplock bag.
- Chicken amounts per serving may vary based on flatbread size.
- Chicken breast can be used but adjust cooking time.
- Consider side dish options like Mejadra or Chickpea Rice Pilaf.
- Baking option available at 425F/220C for 20 – 25 minutes.
Nutrition
- Serving Size: 183g
- Calories: 275 cal
- Sugar: 1.1g
- Sodium: 918mg
- Fat: 16.2g
- Saturated Fat: 3.2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1.1g
- Fiber: 0g
- Protein: 32.9g
- Cholesterol: 140mg
