Go Back

Chicken Shawarma Wrap

Tender spiced chicken wrapped in warm pita with creamy garlic sauce and fresh vegetables, authentic Middle Eastern street food.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 6 wraps
Course: Lunch, Main Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 pounds boneless skinless chicken thighs or breasts cut into strips
  • 1 cup plain Greek yogurt
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 3 tbsp fresh lemon juice
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 0.5 tsp cinnamon
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper optional
Garlic Sauce
  • 1 cup plain Greek yogurt
  • 3 cloves garlic minced
  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • salt to taste
  • 2 tbsp fresh parsley chopped
For Assembly
  • 6-8 pita breads or flatbreads
  • 2 cups shredded lettuce
  • 1 large tomato diced
  • 1 small red onion thinly sliced
  • 0.5 cup pickled turnips or cucumbers optional
  • fresh parsley and cilantro chopped
  • lemon wedges for serving

Equipment

  • Mixing bowls
  • Skillet or grill pan
  • Whisk
  • Tongs

Method
 

  1. In a large mixing bowl, combine Greek yogurt, olive oil, minced garlic, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, salt, black pepper, and cayenne pepper. Whisk until well combined.
  2. Add chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Prepare the garlic sauce by combining Greek yogurt, minced garlic, tahini, lemon juice, olive oil, and salt in a small bowl. Mix until smooth. Stir in chopped parsley. Refrigerate until ready to use.
  4. Remove chicken from refrigerator and let sit at room temperature for 15 minutes before cooking.
  5. Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken in batches for 5-7 minutes per side until golden-brown and internal temperature reaches 165°F.
  6. Remove chicken from heat and let rest for 5 minutes before slicing into smaller pieces if desired.
  7. Warm pita breads in a dry skillet for about 30 seconds per side or wrap in foil and heat in 350°F oven for 5 minutes.
  8. To assemble, lay warm pita flat and spread garlic sauce down the center. Add lettuce, generous portions of chicken, tomatoes, onions, pickled vegetables, and fresh herbs.
  9. Drizzle additional garlic sauce over the top. Fold bottom of pita up, then fold in sides and roll tightly to create a wrap.
  10. Serve immediately with lemon wedges and extra garlic sauce on the side.

Notes

For best results, marinate chicken overnight. Use chicken thighs for juicier meat. Can be meal prepped - cook chicken in advance and store separately. Garlic sauce improves in flavor after refrigerating for a day.