Chicken Shawarma Wraps
Warm pitas filled with spiced chicken shawarma, crisp salad, and a tangy tahini-yogurt sauce. A satisfying Middle Eastern lunch or dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeChicken shawarma wraps are a popular Middle Eastern street-food style meal made with warmly spiced chicken, fresh vegetables, and a creamy sauce tucked into flatbread. While shawarma is traditionally roasted on a vertical spit, this home version keeps the same flavor profile by marinating chicken thighs and cooking them in a hot skillet or on a grill.
This version works because the marinade uses the classic shawarma spices individually rather than a generic blend, and chicken thighs stay juicy while developing browned edges. Marinate for at least 1 hour for the best flavor, and slice the chicken after resting so the juices stay in the meat, not in the wrap.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, minced
- 2 tbsp (30 ml) lemon juice
- 2 tsp kosher salt
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp sweet paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper
- 1/2 cup (120 g) plain Greek yogurt
- 2 tbsp (30 g) tahini
- 1 tbsp (15 ml) lemon juice
- 1 small clove garlic, finely grated
- 2 tbsp (30 ml) water, plus more as needed
- 4 large pita breads
- 2 cups (90 g) shredded lettuce
- 1 medium tomato, diced
- 1/2 English cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/4 cup (15 g) chopped parsley (optional)
Instructions
- 1
In a large bowl, mix the chicken thighs with the olive oil, minced garlic, lemon juice, salt, cumin, coriander, paprika, turmeric, cinnamon, allspice, and cayenne until evenly coated. Cover and refrigerate for at least 1 hour or up to 12 hours so the spices penetrate the meat.
- 2
While the chicken marinates, stir together the Greek yogurt, tahini, lemon juice, grated garlic, and water in a small bowl. Season lightly with salt and add a little more water if needed until the sauce is thick but pourable.
- 3
Preheat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat. When hot, cook the chicken for 5-7 minutes per side, in batches if needed, until browned in spots and the thickest part reaches 165°F (74°C).
- 4
Transfer the chicken to a plate and let it rest for 5 minutes. Slice thinly across the grain; the pieces should be juicy with dark golden edges.
- 5
Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm for 5 minutes. They should feel soft and flexible, not crisp.
- 6
Lay each pita flat and spread or drizzle a little sauce down the center. Add the sliced chicken, then top with lettuce, tomato, cucumber, and red onion.
- 7
Finish with more sauce and the parsley, if using. Fold or roll the pitas tightly around the filling and serve right away while the chicken is still warm.
Tips for the Best Chicken Shawarma Wraps
- Do not use chicken breast at the same timing without adjustment; breast cooks faster and dries out more easily. If using it, pull it as soon as it reaches 160°F (71°C) and let carryover heat finish the cooking.
- Avoid overcrowding the pan or the chicken will steam instead of browning. Cook in batches so the edges caramelize and pick up the characteristic shawarma color.
- If you want a sharper, more traditional bite, add a little sumac or a few pickled turnips to the wrap. Both pair well with the warm spices and creamy sauce.
- The sauce can be made 2 days ahead and kept chilled. If it thickens in the fridge, loosen it with 1-2 teaspoons of water before serving.
- For a fuller wrap-shop style meal, serve with fries inside the wrap or on the side, plus extra tomato and cucumber salad.
Storage and Reheating
Store the cooked chicken, vegetables, pita, and sauce separately in the refrigerator for up to 3 days. Reheat the chicken in a skillet over medium heat or in the microwave until hot, then assemble fresh wraps so the bread does not turn soggy. The cooked chicken can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I bake the chicken instead of cooking it in a skillet?
Yes. Bake the marinated chicken at 425°F (220°C) for 20-25 minutes, then broil for 2-4 minutes to brown the edges before resting and slicing.
What bread is best for chicken shawarma wraps?
Soft pita is the easiest and most common choice for home cooking. Thin flatbreads such as lavash or markook also work well if you want a tighter wrap.
Can I make chicken shawarma wraps ahead?
You can marinate the chicken up to 12 hours ahead and make the sauce 2 days ahead. For the best texture, cook the chicken and assemble the wraps just before serving.
What should I serve with chicken shawarma wraps?
Fries, hummus, pickles, chopped salad, or rice all work well. A little hot sauce on the side is also common.
Quick Info
Prep Time
25 min
Cook Time
20 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
