Chicken Shawarma Wraps Recipe

Chicken Shawarma Wraps are your delicious ticket to a Middle Eastern flavor adventure—no restaurant required! These homemade wraps boast juicy, spice-packed chicken, creamy yogurt-tahini sauce, roasted onions, and crisp fresh veggies, all tucked inside pillowy pita bread. Every bite brims with bold, bright, and crave-worthy taste you’ll want to bring to the table on repeat.

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Ingredients You’ll Need

Don’t be intimidated—everything you need for these Chicken Shawarma Wraps is probably already in your kitchen! Each thoughtfully chosen ingredient brings its own special twist, building a wrap that’s full of contrasting textures, colors, and absolutely addictive taste.

• Lemon Juice: The fresh citrusy tang acts as a tenderizer and wakes up all the warm spices in the marinade.
• Olive Oil: Adds richness and helps the spice blend infuse beautifully into the chicken.
• Garlic Cloves: Six big ones! Garlic is the flavor backbone here for its zippy, savory punch.
• Kosher Salt & Black Pepper: Balances and intensifies all the other bold flavors.
• Ground Cumin, Paprika, Turmeric, Cinnamon & Red Pepper Flakes: This cozy yet vibrant spice blend gives classic shawarma its unmistakable warmth, color, and depth.
• Boneless Skinless Chicken Breast Cutlets: Go for ½” thickness if you can—it ensures fast, juicy roasting and easy slicing.
• Red Onion: Roasted alongside the chicken until sweet and tender, then added to the wrap for extra character.
• Greek Yogurt (fat-free): The star of the shawarma “white sauce”—thick and creamy but light enough to drizzle generously.
• Light Mayonnaise: Creates the classic, tangy White Sauce you crave but keeps it light and fresh.
• Lemon Juice & Tahini: Bright acidity and nutty, creamy sesame are essential for authentic shawarma sauce.
• Garlic Powder: A little extra boost for the sauce without adding raw-garlic intensity.
• Pita Bread: Look for soft, sturdy pitas (like a whole wheat or Joseph’s flax). They wrap easily and don’t fall apart.
• Green Leaf Lettuce, Tomato & Cucumber: Cooling, crisp, and colorful, these bring fresh contrast to every bite.
• Chopped Fresh Parsley: Sprinkled on top, parsley adds a burst of color and herbal finish.

Variations

The magic of Chicken Shawarma Wraps is in their flexibility—they’re absolute blank slates for swapping in what you have, what you love, or skipping what doesn’t work for you. Go ahead, make these wraps your own!

• Try Chicken Thighs: For extra-juicy and flavorful results, swap in boneless skinless thighs in place of chicken breast.
• Make It Vegetarian: Substitute roasted cauliflower or chickpeas for the chicken and use the same marinade and sauce—they’re incredible!
• Spice It Up: Add more red pepper flakes or a splash of hot sauce to the marinade for a fiery, extra-bold version.
• Low-Carb Wraps: Use large lettuce leaves or low-carb wraps instead of pita to lighten things up or fit your dietary needs.
• Dairy-Free Option: Use your favorite plant-based yogurt and mayo in the sauce to make it fully dairy-free.

How to Make Chicken Shawarma Wraps

Step 1: Marinate the Chicken

Whisk together the lemon juice, olive oil, minced garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes until you’ve got a beautifully aromatic marinade. Place the chicken breast cutlets in a zip-top bag, pour the marinade over, seal, and massage until every piece is coated. Pop the bag in the fridge for at least two hours (or up to twelve)—let that magic flavor really soak in!

Step 2: Roast the Chicken and Onions

Preheat your oven to 425°F. Lift each chicken piece from the marinade (let the excess drip off) and arrange them on a foil- or parchment-lined baking sheet. Toss the red onion wedges in the leftover marinade, then spread them out next to the chicken. Roast everything until the chicken is cooked through and the onions are sweet and just starting to char—about 16–22 minutes. For a restaurant-style finish, broil for 1–2 minutes at the end to caramelize those edges.

Step 3: Rest and Slice

Don’t rush! Once out of the oven, let the chicken rest for about 10 minutes. This rest period locks in all those savory juices, making sure every bite is as moist and flavorful as possible. After resting, slice the chicken into thin, irresistible strips—shawarma style!

Step 4: Mix the White Sauce

Stir together the Greek yogurt, light mayo, extra lemon juice, tahini, and garlic powder until creamy-smooth. This irresistible sauce is what takes your Chicken Shawarma Wraps to that addictively tangy place you crave—don’t skimp!

Step 5: Build Your Wraps

Lay out your pitas and start building: a leaf of crunch lettuce, juicy tomato slices, a row of cucumbers, a generous helping of roasted onions, and a heap of sliced chicken. Next, spoon plenty of white sauce on top. Finish with a sprinkle of chopped fresh parsley for a burst of color and freshness. Roll up your wrap and savor the masterpiece!

How to Serve Chicken Shawarma Wraps

Garnishes

Finish your Chicken Shawarma Wraps with a flourish! A big handful of chopped fresh parsley, a sprinkle of sumac for bright tang, or even a few pickled red onions elevate every wrap to eye-catching (and mouthwatering) status. Add a wedge of lemon on the side for an extra hit of citrusy zing right before you dig in.

Side Dishes

For a well-rounded meal, serve these wraps with simple sides like crispy baked pita chips, a zippy tabbouleh salad, homemade hummus, or even thick-cut oven fries sprinkled with za’atar. If you’re going for a light lunch, a simple cucumber-yogurt salad works wonders alongside!

Creative Ways to Present

Hosting a group? Set up a shawarma bar with all the fixings so everyone can build their own wrap. Arrange fillings in colorful platters and add bowls of pickles, olives, and sauces for a festive “DIY” experience. Or, slice assembled wraps into halves or thirds for grab-and-go party bites.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (I rarely do!), store the sliced chicken and roasted onions separately from the veggies, bread, and sauce. Keep each component in its own airtight container in the fridge and they’ll stay fresh for up to 4 days.

Freezing

The marinated (uncooked) chicken or cooked/sliced chicken freezes beautifully! Let cool fully, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating and assembling the wraps fresh.

Reheating

For best results, reheat chicken gently in a skillet over medium-low heat or in the microwave in short bursts—just until warmed through to keep it juicy. If you froze the shawarma chicken, let it thaw fully before reheating. Build wraps just before serving for peak flavor and texture!

FAQs

Final Thoughts

If you’re looking for a meal that feels like a true treat but is secretly simple and wholesome, make these Chicken Shawarma Wraps next time you crave something exciting. I hope you love the bold flavors, tender chicken, and fresh fixings as much as I do—let me know how your wraps turn out, and don’t forget to share with someone who’ll appreciate every delicious bite!

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