Few wraps deliver on both flavor and comfort like a well-made Chicken Shawarma Wrap. Originating from the Middle East, this wrap combines marinated grilled chicken, fresh veggies, and a tangy garlic sauce all snuggled inside soft pita or flatbread. Whether you’re cooking for friends or prepping meals for the week, this wrap is a guaranteed crowd-pleaser.
Ingredients You’ll Need (Makes 4 Wraps)
For the Chicken Marinade:
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1.5 lbs boneless, skinless chicken thighs (or breasts, if preferred)
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3 tbsp plain Greek yogurt
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3 tbsp olive oil
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Juice of 1 lemon
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4 garlic cloves, minced
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp smoked paprika
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½ tsp turmeric
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½ tsp ground cinnamon
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½ tsp cayenne pepper (optional for heat)
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Salt and pepper to taste
For the Garlic Sauce (Toum-style shortcut):
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½ cup mayonnaise
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2 garlic cloves, finely grated or mashed
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1 tbsp lemon juice
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1 tbsp olive oil
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Pinch of salt
Wrap Components:
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4 large pita breads or flatbreads
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1 cup shredded romaine lettuce
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1 cup sliced cucumbers
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1 cup diced tomatoes
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½ red onion, thinly sliced
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Optional: Pickles or pickled turnips for a tangy crunch
Step-by-Step Instructions
1. Marinate the Chicken (Prep ahead for best results)
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In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all the spices.
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Add chicken thighs and coat well in the marinade.
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Cover and refrigerate for at least 1 hour (or ideally overnight) to let flavors deeply infuse.
2. Cook the Chicken
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Heat a large skillet or grill pan over medium-high heat. Add a bit of oil if needed.
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Cook the marinated chicken for about 5–6 minutes per side, or until golden brown and fully cooked.
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Let it rest for a few minutes, then slice into thin strips.
3. Make the Garlic Sauce
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In a small bowl, combine mayonnaise, garlic, lemon juice, olive oil, and a pinch of salt.
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Mix well until creamy. Refrigerate until ready to use (can be made up to 3 days in advance).
4. Assemble the Wraps
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Warm your pita or flatbread slightly so it’s pliable.
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Spread a generous layer of garlic sauce down the center.
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Add a handful of lettuce, cucumbers, tomatoes, and red onion.
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Pile on the sliced chicken shawarma.
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Top with pickles if using, then drizzle more garlic sauce on top.
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Wrap it up tightly, burrito-style or folded over like a gyro.
️ Serving Suggestions
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Serve with a side of crispy oven fries or a simple cucumber yogurt salad.
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Add a sprinkle of sumac or a drizzle of tahini for an extra flavor boost.
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Great for lunch, dinner, or even a hearty snack—these wraps pack well for picnics and lunchboxes.
Tips for Wrap Mastery
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Chicken thighs are more flavorful and stay juicier than breasts, especially after marinating.
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Don’t skip the resting period after cooking—this helps keep the chicken moist and easy to slice.
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If using store-bought garlic sauce, check for ingredients to make sure it complements the wrap’s flavor profile.
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For extra authenticity, toast the wrapped pita in a sandwich press or grill pan for a lightly crisped finish.
Ingredient Variations
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Vegetarian twist: Swap chicken for grilled halloumi, falafel, or roasted cauliflower.
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Low-carb version: Use lettuce wraps or low-carb tortillas.
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Spicy version: Add sliced jalapeños or a squirt of hot sauce before wrapping.
Storage & Meal Prep
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Store leftover chicken in an airtight container in the fridge for up to 4 days.
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Pre-chop veggies and portion garlic sauce for easy assembly throughout the week.
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Assemble wraps fresh for best texture, but you can wrap and refrigerate them (without tomatoes) up to 24 hours in advance.
For the Chef in You
The Chicken Shawarma Wrap is a perfect example of how wraps can deliver bold, complex flavors in a portable, comforting package. With a bit of prep and a whole lot of flavor, this recipe proves why wraps are more than just a meal—they’re an experience. Whether you’re feeding a family or treating yourself, this wrap wraps it all up: texture, taste, and timeless appeal.