Chicken Shawarma Wraps Recipe

Introduction

Chicken shawarma wraps are a flavorful and satisfying meal, blending tender, spiced chicken with fresh vegetables and creamy sauce. Perfect for a quick dinner or casual gathering, these wraps offer bold Middle Eastern flavors in every bite.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs (or chicken breasts)
• 3 tablespoons olive oil
• 3 tablespoons plain yogurt (or Greek yogurt)
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• 4 large pita breads or flatbreads
• 1 cup lettuce, shredded
• 1 cup tomatoes, diced
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/2 cup tahini sauce or yogurt sauce
• For the Yogurt Sauce (optional):
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Step 1: In a large bowl, whisk together olive oil, yogurt, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), salt, and pepper to make the marinade. Add the chicken thighs and coat them well. Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.
2. Step 2: Preheat your grill to medium-high heat or your oven to 400°F (200°C). Grill the chicken for 6–7 minutes per side until fully cooked with an internal temperature of 165°F, or bake on a sheet for 20–25 minutes until done. Let the chicken rest for a few minutes before slicing it thinly.
3. Step 3: To make the optional yogurt sauce, combine yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl. Mix well and set aside.
4. Step 4: Warm the pita breads briefly on the grill or in a skillet. On each pita, layer sliced chicken, shredded lettuce, diced tomatoes, cucumber slices, and red onion. Drizzle with tahini sauce or the prepared yogurt sauce. Roll up the pita tightly, cut in half if desired, and serve immediately.

Tips & Variations

• For a spicier wrap, increase the cayenne pepper or add a pinch of chili flakes to the marinade.
• Substitute chicken breasts for thighs if you prefer leaner meat, though thighs remain juicier.
• Try adding pickled vegetables or fresh herbs like parsley or mint for extra freshness.
• Use store-bought tahini sauce or easily make your own by mixing tahini paste with lemon juice, garlic, water, and salt.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep pita breads separately to prevent sogginess. Reheat the chicken gently in a pan or microwave before assembling fresh wraps.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade in advance?

Yes, you can prepare the marinade up to a day ahead and marinate the chicken overnight for deeper flavor.

What can I use instead of yogurt in the marinade?

You can substitute with a little lemon juice and olive oil mixture or use coconut milk for a dairy-free option, although yogurt helps tenderize the chicken and adds creaminess.

Chicken Shawarma Wraps Recipe

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This Chicken Shawarma Wraps recipe features tender, marinated chicken thighs infused with a fragrant blend of Middle Eastern spices, grilled or baked to perfection and wrapped in warm pita bread with fresh veggies and a creamy tahini or yogurt sauce. Perfect for a flavorful, satisfying meal that’s easy to assemble and enjoy any day of the week.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 1.5 pounds boneless, skinless chicken thighs (or chicken breasts)
• 3 tablespoons olive oil
• 3 tablespoons plain yogurt (or Greek yogurt)
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste

For the Wraps:

• 4 large pita breads or flatbreads
• 1 cup lettuce, shredded
• 1 cup tomatoes, diced
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/2 cup tahini sauce or yogurt sauce

For the Yogurt Sauce (optional):

• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Combine Marinade Ingredients: In a large bowl, whisk together olive oil, yogurt, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), salt, and pepper until well combined.
2. Add Chicken to Marinade: Place the chicken thighs into the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for deeper flavor infusion.
3. Preheat Grill or Oven: Preheat your grill to medium-high heat or your oven to 400°F (200°C) to prepare for cooking the chicken.
4. Cook the Chicken: If grilling, place the marinated chicken on the grill and cook for approximately 6 to 7 minutes per side, or until an internal temperature of 165°F is reached. If baking, arrange the chicken pieces on a baking sheet and bake for 20 to 25 minutes until fully cooked through.
5. Rest and Slice: Remove the cooked chicken from heat and let it rest for a few minutes to allow juices to redistribute. Once rested, slice the chicken into thin strips for serving.
6. Prepare Yogurt Sauce (optional): In a small bowl, combine plain yogurt, lemon juice, minced garlic, salt, and pepper. Mix thoroughly and set aside to complement the wraps.
7. Warm the Pita Bread: Lightly warm the pita breads on the grill or in a skillet for a few seconds on each side to make them more pliable and enhance flavor.
8. Assemble the Wraps: On each warmed pita, layer sliced chicken, shredded lettuce, diced tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle with tahini sauce or the prepared yogurt sauce for added creaminess.
9. Wrap and Serve: Roll the pita tightly to enclose the fillings. Optionally, cut each wrap in half for easier handling. Serve immediately while warm and fresh.

Notes

• Marinate the chicken overnight for maximum flavor absorption.
• Cayenne pepper is optional and can be adjusted for desired heat.
• Use chicken breasts as a leaner alternative to thighs.
• Warm the pita breads just before assembly for best texture.
• Try adding pickled vegetables or fresh herbs like parsley or mint for extra flavor.
• The yogurt sauce can be omitted if using tahini sauce or substituted with garlic sauce.

Keywords: Chicken Shawarma, Shawarma Wraps, Middle Eastern Chicken, Grilled Chicken Wraps, Shawarma Recipe, Easy Chicken Wraps