Chicken Shawarma Wrap with Garlic Sauce – Easy Middle Eastern Street Food

My Favorite Easy Chicken Shawarma Wrap Recipe

Hey there! If you love flavorful, juicy chicken wraps with a little kick and fresh toppings, then you’re going to adore this homemade chicken shawarma recipe. It’s one of my go-to meals when I want something quick but packed with amazing aromas and tastes. Plus, it’s super customizable depending on what you have in your kitchen!

Why I Love This Chicken Shawarma

What makes this recipe so special? It starts with the spice blend—cumin, coriander, paprika, turmeric, and even a pinch of cinnamon or allspice gives everything a warm, cozy vibe. Marinating the chicken makes sure every bite is tender and soaked in rich flavor. Then, the fresh garlic sauce and pickled onions add the perfect balance of tangy and creamy. And, you can wrap everything up in soft pita or naan for an irresistible handheld meal.

Nutritional Benefits

This recipe isn’t just tasty; it packs some nutrition, too. Using chicken thighs or breasts provides a good source of lean protein, great for muscle repair and keeping you full longer. The spices like turmeric and cumin contribute antioxidants and have anti-inflammatory properties. Plus, the fresh veggies and herbs add fiber and vitamins, making this a well-rounded, delicious meal.

Chicken Shawarma Wrap Recipe

Ingredients

• 1 lb (450g) boneless chicken thighs or breasts, sliced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric powder
• 1/4 tsp ground cinnamon or allspice (optional)
• 3 garlic cloves, minced (for marinade)
• Juice of 1 lemon (for marinade and sauce)
• 2 tbsp olive oil (plus extra for cooking)
• Salt and black pepper, to taste
• 4-6 soft flatbreads (pita, naan, or similar)
• 1/2 cup plain yogurt or mayonnaise (for garlic sauce)
• 2-3 garlic cloves, finely minced (for garlic sauce)
• 2 tbsp fresh parsley or cilantro, finely chopped (plus extra for garnish)
• 1/2 cup diced tomatoes
• 1/2 cup pickled red onions (thinly sliced red onions soaked in vinegar and sugar)
• 1/4 cup shredded carrot (optional, for added crunch)

Instructions

1. Marinate the chicken: In a bowl, mix your sliced chicken with cumin, coriander, paprika, turmeric, cinnamon if you’re using it, minced garlic, fresh lemon juice, olive oil, salt, and pepper. Cover and let it rest for at least 30 minutes (or a few hours in the fridge if you can) to let all those flavors soak in.
2. Prepare the pickled onions: For a quick homemade version, thinly slice red onions and soak them in a mix of vinegar, a little sugar, and a pinch of salt for 15-20 minutes. Then drain them before adding to your wraps.
3. Cook the chicken: Heat a skillet or grill pan over medium-high heat with a splash of olive oil. Add the marinated chicken and cook for about 6-8 minutes, turning now and then to get some nice charred spots. Make sure it’s cooked through and juicy. Take it off the heat and slice into smaller pieces if needed.
4. Make the garlic sauce: In a small bowl, combine the yogurt or mayonnaise with minced garlic, lemon juice, chopped parsley, salt, and pepper. Mix it up and pop it in the fridge until you’re ready to serve.
5. Warm the flatbread: Gently heat your flatbreads in a dry pan or oven for a few minutes until they’re soft and pliable — this makes rolling them up so much easier.
6. Assemble the wraps: Lay your warm flatbread on a board, then pile on the cooked chicken, diced tomatoes, pickled onions, shredded carrot (if using), and extra fresh parsley. Drizzle plenty of that garlicky sauce on top.
7. Wrap and serve: Fold or roll the flatbread tightly around everything and enjoy right away! Serve with extra garlic sauce on the side or a fresh salad if you want to add more greens.

Helpful Tips for the Best Shawarma Wrap

• Marinate longer if you can: The longer the chicken soaks in the marinade, the deeper the flavor—overnight in the fridge works wonders!
• Don’t overcrowd the pan: Give the chicken room to brown nicely; you can cook it in batches if needed.
• Flatbread options: If you can’t find pita or naan, soft tortillas also work just fine as a wrap base.
• Adjust your garlic sauce: If you prefer it less spicy, reduce the amount of minced garlic or swap yogurt for mayo for a milder creaminess.
• Storage: Keep leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat chicken gently to keep it juicy.

Equipment You’ll Need

• Mixing bowl for marinating chicken
• Sharp knife and cutting board
• Skillet or grill pan for cooking the chicken
• Small bowl for mixing garlic sauce
• Spatula or tongs to turn chicken
• Pan or oven for warming flatbread

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs? Yes! Chicken breasts work well too but can be a bit leaner and dry out if overcooked, so keep an eye on the cooking time.
2. What can I use instead of yogurt in the garlic sauce? Mayonnaise is a great alternative if you want a richer, creamier sauce. Some people also mix yogurt and mayo for a perfect balance.
3. How spicy is this chicken shawarma? This recipe is more on the mildly spiced side. You can add chili flakes or cayenne pepper in the marinade if you like it hotter.
4. Can I make the pickled onions ahead of time? Absolutely! They taste even better after marinating for a few hours or overnight in the fridge.
5. Is this recipe gluten-free? It can be if you use gluten-free flatbreads or wraps. The rest of the ingredients are naturally gluten-free.

Let’s Wrap It Up!

I hope this chicken shawarma wrap recipe inspires you to get in the kitchen and whip up something delicious and fresh. It’s a great way to enjoy bold flavors without too much fuss. If you try it out, I’d love to see your creations—don’t forget to share your photos and tag me on Pinterest. Happy cooking and enjoy every tasty bite!