These Chicken Shawarma Wraps are the kind of weekday dinner that turns into a repeat request. They bring bright lemon, warm spices, and a silky tahini-white sauce together in a handheld package. The method is straightforward and forgiving, which is exactly what I want after a long day in the kitchen.

I love that the core technique—marinate, sear, assemble—lets you control how hands-on the meal feels. Marinate in the morning for a fast dinner that night, or do a quick 30-minute bath in the spices if you’re short on time. The sauce comes together in the blender, which keeps cleanup minimal.

Below you’ll find a clear shopping checklist, the exact steps I use every time (no guesswork), and thoughtful tips for toasting, storing, and tweaking the wraps to suit your taste. Let’s make dinner easy and delicious.

Your Shopping Guide

Start by checking your fridge for perishables and your pantry for spices. You only need a handful of fresh items and a few staple spices to get this right. Buy fresh chicken breasts and a good-quality tahini if you can; both make a noticeable difference.

Pick up 6–8 medium tortillas, thin pitas, or saj bread depending on how you like your wraps—soft and foldable or a bit chewier. If you like a bright, crunchy contrast, grab pickled turnips or your favorite pickles, and a small bunch of parsley. The rest is pantry basics: yogurt, mayonnaise, olive oil, and the spices listed below.

Ingredients

1.5 pounds chicken breasts — main protein; slice thinly for quick, even cooking.
4 Tablespoons Greek Yogurt — adds tang and tenderizes the chicken in the marinade.
2 Tablespoons lemon or lime juice — brightens the marinade; acidity helps tenderize.
2 Tablespoons olive oil — carries flavor and prevents sticking while cooking.
3-4 cloves garlic, minced — aromatics for the marinade; punchy and essential.
1 teaspoon EACH ground cumin, ground coriander, smoked paprika, salt — core shawarma spice mix; gives depth and smokiness.
½ teaspoon EACH all spice or 7 spice, turmeric, ground cinnamon, garlic powder, black pepper — warm background spices that round the flavor.
1/2 cup sour cream or Greek yogurt — base for the shawarma white sauce; choose yogurt for tang and lighter texture.
1/2 cup mayonnaise — gives the sauce richness and creaminess.
2 Tablespoons tahini paste — nutty flavor and body for the sauce; stir well before measuring.
2 Tablespoons lemon juice — brightens the sauce and balances the mayonnaise.
2 cloves garlic, minced — adds a fresh garlic bite to the sauce; blend until smooth.
Pinch of salt & pepper — seasoning to taste for the sauce.
6-8 medium tortillas, thin pitas*, or saj bread — wraps; choose what you prefer for texture and size.
Pickled turnips or pickles, thinly sliced — provide acidity and crunch in each bite.
Thinly sliced onion — sharpness and texture; rinse in cold water if you want milder flavor.
Thinly sliced tomato* optional — juicy freshness; optional if you want extra brightness.
Chopped parsley — herbaceous finish; adds color and a fresh note.

Directions: (Chicken Shawarma Wraps)

Slice 1.5 pounds chicken breasts into thin slices or small bite-size pieces.
In a large bowl combine the marinade: 4 Tablespoons Greek yogurt, 2 Tablespoons lemon or lime juice, 2 Tablespoons olive oil, 3–4 cloves garlic (minced), 1 teaspoon each ground cumin, ground coriander, smoked paprika, and salt, and 1/2 teaspoon each allspice (or 7-spice), turmeric, ground cinnamon, garlic powder, and black pepper. Mix until smooth.
Add the sliced chicken to the bowl (or a zip-top bag) and toss to coat evenly. Refrigerate and marinate for at least 30 minutes, up to 24 hours.
Heat a large heavy-duty skillet over medium-high to high heat. If the pan is very hot, reduce to medium-high before adding chicken.
Add the marinated chicken to the hot pan in a single layer (work in batches if needed to avoid overcrowding). Cook, stirring or turning occasionally, for about 8–10 minutes or until the chicken is browned and cooked through (no pink inside).
While the chicken cooks or after it finishes, make the shawarma white sauce: in a blender combine 1/2 cup sour cream or Greek yogurt, 1/2 cup mayonnaise, 2 Tablespoons tahini paste, 2 Tablespoons lemon juice, 2 cloves garlic (minced), and a pinch of salt and pepper. Blend until smooth and creamy, ensuring there are no chunks of garlic.
To assemble wraps: lay out 6–8 medium tortillas, thin pitas, or saj bread on a flat surface (parchment paper is optional). Divide the cooked chicken among the breads. Top each with pickled turnips or pickles (thinly sliced), thinly sliced onion, optional thinly sliced tomato, and chopped parsley.
Generously drizzle the shawarma sauce over the toppings, then fold and wrap each tortilla or pita tightly.
Optional — to toast and crisp the wraps: brush the outside of each wrapped shawarma with a thin layer of oil and toast in the same skillet you cooked the chicken in (no need to wash the pan first). Toast over medium heat, turning as needed, until the outside is golden and crisp.
Serve immediately.

Why You’ll Keep Making It

This recipe hits the sweet spot between fast and flavorful. The marinade is bold but uncomplicated, and the sauce ties everything together with a silky, slightly nutty finish. The whole dish comes together in about 30 to 45 minutes if you do the short marinate, and the components scale easily for a crowd.

You’ll also appreciate the flexible assembly. Make it a simple weeknight wrap or set up a mini shawarma station for guests so everyone builds exactly what they like. The contrast of warm spiced chicken with crisp pickles and a cool, rich sauce is addictive.

No-Store Runs Needed

Look through your spice cabinet before you shop. If you have cumin, coriander, smoked paprika, turmeric, and cinnamon, you can pull this off without a special trip. Tahini and mayonnaise are the only somewhat specific pantry items; if you already use Mediterranean or Middle Eastern ingredients, you likely have both on hand.

If your pantry is low, prioritize good olive oil, garlic, and lemon—those three will make a basic, tasty marinade even if you’re missing a spice or two.

Toolbox for This Recipe

Large bowl or zip-top bag — for mixing and marinating the chicken.
Sharp knife and cutting board — for slicing chicken, onion, and tomato.
Large heavy-duty skillet — essential for a good sear and even cooking.
Blender or food processor — for a smooth, lump-free shawarma sauce.
Tongs or spatula — for stirring and flipping the chicken.
Measuring spoons and cups — to keep the spice balance consistent.

Errors to Dodge

Don’t overcrowd the pan. If you pile the chicken in, it steams instead of browns and you lose that caramelized edge that makes the wraps interesting. Cook in batches if needed.

Be careful with heat. The recipe calls for medium-high to high, but if your skillet gets screaming-hot, drop to medium-high before adding the chicken. You want a sizzle that develops color without burning the spices.

Blend the sauce until it’s smooth. Unblended garlic or unmixed tahini creates uneven pockets of flavor. A quick blitz in the blender fixes that and gives you a creamy finish that clings to the chicken and toppings.

Fit It to Your Goals

Making this lighter? Use Greek yogurt in place of the mayonnaise for the sauce (it’s provided as an option), or use fewer wraps and serve over a salad of chopped lettuce, cucumbers, and tomatoes. Want it heartier? Add extra chicken per wrap or serve with crispy fries.

If you’re feeding kids or picky eaters, keep the pickles and raw onion on the side. The chicken itself is flavorful and approachable on its own, so you can let everyone build their own.

If You’re Curious

Shawarma’s flavor profile comes from layered warm spices and bright acid. This version borrows that concept and adapts it for a quick skillet method instead of a vertical spit. That means you get the signature flavors in a fraction of the time, with no special equipment required.

The white sauce in this recipe blends tahini, lemon, and dairy for creaminess and a touch of nuttiness. It’s the cooling counterpoint to the spice-rubbed chicken and the tang of pickled vegetables.

Save for Later: Storage Tips

Store leftover cooked chicken in an airtight container in the fridge for up to 3–4 days. Keep the shawarma sauce in a separate container; it should last 4–5 days chilled. Assembled wraps are best eaten the same day because the bread can soften from the sauce and juices, but you can tightly wrap them and refrigerate for a day if needed.

If you want to prep ahead, freeze the cooked chicken in a shallow, airtight container for up to 2 months. Thaw overnight in the fridge, reheat gently in a skillet, then assemble fresh wraps. The sauce is best made fresh but will keep for several days in the refrigerator.

Frequently Asked Questions

Can I use chicken thighs instead of breasts? Yes. Thighs are juicier and more forgiving; just make sure they’re cut into even pieces and cooked until there’s no pink inside.
How long should I marinate the chicken? At least 30 minutes to let the flavors penetrate, and up to 24 hours if you want deeper flavor. I usually aim for a few hours when I plan ahead.
Can I make the sauce without a blender? You can whisk it vigorously by hand, but a blender gives the smoothest texture and ensures the garlic is fully incorporated.
Are pickled turnips necessary? They’re traditional and add great crunch and acidity, but any thinly sliced pickle will do if that’s what you have.
How do I reheat leftovers? Reheat the chicken in a hot skillet for a couple of minutes to restore some crispness, then assemble your wrap. Avoid microwaving wrapped sandwiches; you’ll get soggy bread.

Serve & Enjoy

Bring the components to the table and let everyone customize their wrap. Drizzle the sauce liberally, add pickles for bite, and finish with lots of parsley for freshness. If you toast the finished wraps in the skillet, you’ll get a delightful crisp exterior that adds a lovely texture contrast.

These Chicken Shawarma Wraps are one of my go-to meals—fast enough for weeknights, special enough for guests. They travel well for packed lunches, and they make for a lively family-style meal when you put the toppings out and let everyone build their own. Happy cooking—and enjoy every wrap.

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Chicken Shawarma Wraps

Flavorful chicken shawarma marinated in yogurt and spices, cooked in a skillet and served in tortillas or pitas with pickles, onion, tomato, parsley, and a creamy tahini-yogurt sauce.

Prep Time20

Cook Time10

Total Time30

Servings: 6 servings

Ingredients

1.5 poundschicken breasts
4 TablespoonsGreek Yogurt
2 Tablespoonslemon or lime juice
2 Tablespoonsolive oil
3-4 clovesgarlic minced
1 teaspoonEACH ground cumin ground coriander, smoked paprika, salt
1/2 teaspoonEACH all spice or 7 spice turmeric, ground cinnamon, garlic powder, black pepper
1/2 cupsour cream or Greek yogurt
1/2 cupmayonnaise
2 Tablespoonstahini paste
2 Tablespoonslemon juice
2 clovesgarlic minced
Pinchof salt & pepper
6-8 medium tortillas thin pitas*, or saj bread
Pickled turnips or pickles thinly sliced
Thinly sliced onion
Thinly sliced tomato* optional
Chopped parsley

Instructions

Slice 1.5 pounds chicken breasts into thin slices or small bite-size pieces.
In a large bowl combine the marinade: 4 Tablespoons Greek yogurt, 2 Tablespoons lemon or lime juice, 2 Tablespoons olive oil, 3–4 cloves garlic (minced), 1 teaspoon each ground cumin, ground coriander, smoked paprika, and salt, and 1/2 teaspoon each allspice (or 7-spice), turmeric, ground cinnamon, garlic powder, and black pepper. Mix until smooth.
Add the sliced chicken to the bowl (or a zip-top bag) and toss to coat evenly. Refrigerate and marinate for at least 30 minutes, up to 24 hours.
Heat a large heavy-duty skillet over medium-high to high heat. If the pan is very hot, reduce to medium-high before adding chicken.
Add the marinated chicken to the hot pan in a single layer (work in batches if needed to avoid overcrowding). Cook, stirring or turning occasionally, for about 8–10 minutes or until the chicken is browned and cooked through (no pink inside).
While the chicken cooks or after it finishes, make the shawarma white sauce: in a blender combine 1/2 cup sour cream or Greek yogurt, 1/2 cup mayonnaise, 2 Tablespoons tahini paste, 2 Tablespoons lemon juice, 2 cloves garlic (minced), and a pinch of salt and pepper. Blend until smooth and creamy, ensuring there are no chunks of garlic.
To assemble wraps: lay out 6–8 medium tortillas, thin pitas, or saj bread on a flat surface (parchment paper is optional). Divide the cooked chicken among the breads. Top each with pickled turnips or pickles (thinly sliced), thinly sliced onion, optional thinly sliced tomato, and chopped parsley.
Generously drizzle the shawarma sauce over the toppings, then fold and wrap each tortilla or pita tightly.
Optional — to toast and crisp the wraps: brush the outside of each wrapped shawarma with a thin layer of oil and toast in the same skillet you cooked the chicken in (no need to wash the pan first). Toast over medium heat, turning as needed, until the outside is golden and crisp.
Serve immediately.

Equipment

Equipment
Skillet

Notes

Bread:If you are not able to find saj bread, use Labense-style pita bread. Separate the pita in half so you are using one side of the pita for each wrap.
Cheesy Shawarma:if you are a fan of cheesy sandwiches, add a generous sprinkle of cheese into the shawarma when assembling.
For low-carb:use Mission or any other low-carb tortilla or make in a lettuce wrap.