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Chicken Shawarma Wraps

These Chicken Shawarma Wraps are bursting with flavor and easy to make! Tender marinated chicken wrapped in warm tortillas with zesty garlic sauce and fresh toppings.
Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: Chicken, Easy, Healthy, Quick, Wraps
Servings: 4 servings

Ingredients

  • 1.5 pounds chicken breasts boneless, skinless
  • 4 tablespoons Greek yogurt
  • 2 tablespoons lemon or lime juice for marinade
  • 2 tablespoons olive oil
  • 3-4 cloves garlic minced, for marinade
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 0.5 teaspoon all spice or 7 spice
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 0.5 cup sour cream or additional Greek yogurt for sauce
  • 0.5 cup mayonnaise for sauce
  • 2 tablespoons tahini paste for sauce
  • 2 tablespoons lemon juice for sauce
  • 2 cloves garlic minced, for sauce
  • pinch salt & pepper to taste
  • 6-8 medium tortillas, thin pitas, or saj bread for wraps
  • pickled turnips or pickles thinly sliced
  • onion thinly sliced
  • tomato thinly sliced, optional
  • parsley chopped, for garnish

Instructions

  • Slice chicken breasts into thin strips. In a mixing bowl, combine Greek yogurt, lemon or lime juice, olive oil, minced garlic, and spices. Mix well to coat chicken. Marinate for at least 30 minutes or overnight.
  • Heat a skillet or grill pan over medium-high heat. Cook marinated chicken strips for 5-7 minutes until cooked through and golden. Use a meat thermometer to ensure chicken reaches 165°F.
  • Prepare the sauce by mixing sour cream or Greek yogurt, mayonnaise, tahini paste, lemon juice, minced garlic, salt, and pepper in a bowl. Whisk until smooth and creamy.
  • Lay tortillas, pitas, or saj bread flat. Add cooked chicken, drizzle with sauce, and top with pickled turnips or pickles, sliced onion, optional tomatoes, and chopped parsley.
  • Fold the sides over the filling and roll tightly. Slice in half if desired and serve with extra sauce for dipping.

Equipment

  • Mixing Bowl
  • Whisk
  • Skillet or Grill Pan
  • Knife and cutting board
  • Meat Thermometer

Notes

  • Marinate the chicken overnight for deeper flavor.
  • Add extra veggies like cucumbers or bell peppers for crunch.
  • Adjust spice levels with chili powder or cayenne for heat.
  • Serve chicken shawarma over rice or in a salad as an alternative.
  • Store leftovers in an airtight container in the fridge up to 3 days; reheat gently.