Chicken Shawarma Wrap

Why Make This Recipe

Chicken Shawarma Wraps are tasty and filling. They are a great way to enjoy the flavors of Middle Eastern cuisine in a simple, easy-to-make dish. Perfect for lunch or dinner, these wraps are packed with juicy chicken, fresh vegetables, and creamy sauces. Plus, you can customize them to your liking!

How to Make Chicken Shawarma Wrap

Ingredients

• 3 lb chicken thighs
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp turmeric
• 1 tsp sugar
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1/2 cup mayo
• 1/2 cup yogurt
• 5 cloves garlic
• 1/2 lemon’s juice
• 1 tbsp parsley
• 1/2 red onion
• 1 tbsp sumac
• 1/2 lemon’s juice
• 1 tbsp parsley
• Lavash or flatbread
• Garlic sauce
• Harissa (optional)
• Lettuce
• Tomato
• Pickles
• French fries

Directions

1. In a large bowl, mix the sliced chicken thighs with salt, black pepper, cumin, coriander, paprika, onion powder, turmeric, sugar, tomato paste, and olive oil. Make sure the chicken is well coated. Let it marinate for at least 30 minutes, but overnight is best.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked and lightly charred, about 8–12 minutes depending on how thick the pieces are.
3. In another bowl, whisk together mayonnaise, yogurt, grated garlic, lemon juice, and parsley until smooth. Adjust the seasoning if needed.
4. In a separate bowl, mix the sliced red onion with sumac, lemon juice, and parsley. Let it sit for at least 10 minutes so the onions can soften and marinate.
5. Warm your lavash or flatbread. Spread a layer of garlic sauce, and harissa if you like it spicy. Then add lettuce, the cooked chicken, sumac onions, pickles, tomatoes, and fries.
6. Roll it up like a burrito or fold it like a gyro. Enjoy your Chicken Shawarma Wrap warm!

How to Serve Chicken Shawarma Wrap

Serve your Chicken Shawarma Wrap with extra garlic sauce or harissa on the side for dipping. They pair well with a fresh salad or some crispy fries.

How to Store Chicken Shawarma Wrap

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm in a skillet or microwave until heated through.

Tips to Make Chicken Shawarma Wrap

• Marinate the chicken for longer for even better flavor. Ideally, let it sit overnight.
• Use fresh ingredients, especially for vegetables, to enhance the freshness of the wrap.
• Feel free to add other toppings or veggies, such as cucumbers or bell peppers, based on your taste.

Variation

You can use turkey or lamb instead of chicken for a different twist. You can also prepare a vegetarian version using grilled veggies or falafel.

FAQs

1. Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs are juicier and more flavorful.

2. Can I freeze the leftovers?
Yes, you can freeze the chicken filling. Thaw it in the fridge before reheating.

3. What can I use instead of lavash?
Pita bread or any flatbread can be used instead of lavash for this wrap.

Chicken Shawarma Wraps

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Tasty and filling Chicken Shawarma Wraps infused with Middle Eastern flavors, perfect for lunch or dinner.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 3 lb chicken thighs
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp turmeric
• 1 tsp sugar
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1/2 cup mayo
• 1/2 cup yogurt
• 5 cloves garlic
• 1/2 lemon’s juice
• 1 tbsp parsley
• 1/2 red onion
• 1 tbsp sumac
• 1/2 lemon’s juice
• 1 tbsp parsley
• Lavash or flatbread
• Garlic sauce
• Harissa (optional)
• Lettuce
• Tomato
• Pickles
• French fries

Instructions

1. Mix the sliced chicken thighs with salt, black pepper, cumin, coriander, paprika, onion powder, turmeric, sugar, tomato paste, and olive oil in a large bowl. Let it marinate for at least 30 minutes, ideally overnight.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked and lightly charred, about 8–12 minutes depending on thickness.
3. Whisk together mayonnaise, yogurt, grated garlic, lemon juice, and parsley until smooth in another bowl. Adjust the seasoning if needed.
4. Mix the sliced red onion with sumac, lemon juice, and parsley in a separate bowl. Let it sit for at least 10 minutes to soften.
5. Warm lavash or flatbread, then spread garlic sauce and harissa if desired. Add lettuce, cooked chicken, sumac onions, pickles, tomatoes, and fries.
6. Roll it up like a burrito or fold like a gyro, and enjoy warm!

Notes

Marinate the chicken longer for better flavor. Use fresh ingredients for a crisp wrap.

• Author: aymane-mouraigmail-com-2
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern
• Diet: Paleo

Nutrition

• Serving Size: 1 wrap
• Calories: 500
• Sugar: 6g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 90mg

Keywords: Chicken Shawarma, Middle Eastern Wrap, Quick Dinner, Healthy Lunch