Chicken Shawarma Wraps: 5 Mistakes You Need to Avoid

Introduction

Picture this: tender, aromatic chicken pieces marinated in Middle Eastern spices, wrapped in a warm flatbread with fresh vegetables and a cooling sauce. Chicken Shawarma Wraps have captured the hearts and taste buds of food lovers around the globe, bringing authentic street food flavors right into our kitchens. But despite their seemingly straightforward preparation, there are common pitfalls that can turn this culinary delight into a disappointment.

I’ve spent years perfecting my Chicken Shawarma Wraps technique, learning through plenty of trial and error. The good news? You don’t have to repeat my mistakes. In this guide, I’ll walk you through the five biggest mistakes people make when preparing Chicken Shawarma Wraps and show you exactly how to avoid them. Whether you’re a newcomer to Middle Eastern cuisine or looking to elevate your shawarma game, these insights will help you create restaurant-quality Chicken Shawarma Wraps that will impress family and friends alike.

From marinade mishaps to wrapping woes, we’ll cover everything you need to know to achieve shawarma perfection. So let’s dive in and transform your homemade Chicken Shawarma Wraps from good to extraordinary!

Recipe Card/Summary Box

Chicken Shawarma Wraps

Prep Time: 30 minutes (plus 3-24 hours marinating)
Cook Time: 20 minutes
Total Time: 50 minutes (plus marinating time)
Servings: 4 wraps

Description: Authentic Chicken Shawarma Wraps featuring tender, spice-marinated chicken thighs, fresh vegetables, and homemade garlic yogurt sauce, all wrapped in warm flatbread. A Middle Eastern street food classic made simple for your home kitchen!

Calories: 425 per wrap

Ingredients

For the Chicken Marinade:

• 1.5 pounds (680g) boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Garlic Yogurt Sauce:

• 1 cup Greek yogurt
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped (or 1 tablespoon mint)
• Salt and pepper to taste

For Assembly:

• 4 large flatbreads or pita breads
• 1 cucumber, thinly sliced
• 2 tomatoes, diced
• ½ red onion, thinly sliced
• 2 cups shredded lettuce
• ¼ cup fresh parsley, chopped
• Pickles (optional)
• Hot sauce (optional)

Clear Ingredient List

For the Chicken Marinade:

The heart of any good Chicken Shawarma Wrap lies in the marinade. Here’s what you’ll need to create that authentic flavor profile:

• Chicken thighs: 1.5 pounds (680g) boneless, skinless chicken thighs. Thighs are preferable to breast meat as they stay juicier and more flavorful when cooked.
• Olive oil: 3 tablespoons of good quality olive oil will help carry the flavors and prevent the chicken from drying out.
• Lemon juice: 2 tablespoons fresh lemon juice adds brightness and helps tenderize the meat.
• Garlic: 3 cloves, minced finely. Don’t skimp here—garlic is essential for authentic flavor.
• Spice blend: The magical shawarma flavor comes from this specific combination:
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne pepper (adjust according to your heat preference)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Garlic Yogurt Sauce:

A cooling, tangy sauce is the perfect complement to spiced chicken in Chicken Shawarma Wraps:

• Greek yogurt: 1 cup, full-fat for the best texture and flavor.
• Garlic: 2 cloves, minced very finely.
• Lemon juice: 1 tablespoon fresh lemon juice brightens the sauce.
• Fresh herbs: 2 tablespoons fresh dill, chopped (can substitute with 1 tablespoon fresh mint).
• Salt and pepper: Added to taste.

For Assembly:

Fresh vegetables and warm bread bring the whole Chicken Shawarma Wrap together:

• Flatbreads: 4 large flatbreads, pita breads, or even lavash. Warm them before using for the best experience.
• Fresh vegetables:
  • 1 cucumber, thinly sliced
  • 2 tomatoes, diced
  • ½ red onion, thinly sliced
  • 2 cups shredded lettuce (romaine works well)
  • ¼ cup fresh parsley, chopped
• Optional additions:
  • Pickles or pickled turnips for an authentic touch
  • Hot sauce for those who enjoy extra heat

Step-by-Step Instructions

Making Perfect Chicken Shawarma Wraps

Prepare the Chicken:

1. Trim and prepare the chicken: Remove any excess fat from the chicken thighs. For even cooking, slice any thicker parts to create uniform thickness throughout.
2. Create the marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, and all spices (cumin, coriander, paprika, turmeric, cinnamon, cardamom, cayenne, salt, and pepper). Whisk thoroughly until well blended.
3. Marinate the chicken: Add the chicken thighs to the marinade, ensuring each piece is well coated. Use your hands (wear gloves if preferred) to massage the marinade into the chicken for the best flavor penetration.
4. Rest and absorb: Transfer the marinated chicken to a zip-top bag or covered container. Refrigerate for at least 3 hours, ideally overnight or up to 24 hours. The longer marinating time develops deeper flavors in your Chicken Shawarma Wraps.
5. Bring to room temperature: Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature for more even cooking.

Cook the Chicken:

6. Preheat your cooking surface: Choose your cooking method:
   • Stovetop method: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
   • Grill method: Preheat grill to medium-high heat (around 400°F/200°C).
   • Oven method: Preheat oven to 425°F (220°C).
7. Cook the chicken:
   • Stovetop: Add 1 tablespoon of oil to the hot pan. Cook chicken thighs for 5-7 minutes per side until they reach an internal temperature of 165°F (74°C).
   • Grill: Grill chicken thighs for 6-8 minutes per side until fully cooked.
   • Oven: Arrange chicken on a baking sheet and roast for 25-30 minutes, flipping halfway through.
8. Rest the chicken: Once cooked, transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
9. Slice the chicken: Cut the chicken into thin strips against the grain. This is crucial for tender meat in your Chicken Shawarma Wraps.

Prepare the Garlic Yogurt Sauce:

10. Mix sauce ingredients: While the chicken is resting, combine Greek yogurt, minced garlic, lemon juice, chopped dill (or mint), salt, and pepper in a small bowl.
11. Adjust seasoning: Taste and adjust salt, pepper, or lemon juice as needed.

Warm the Bread:

12. Heat the flatbreads: Warm your flatbreads or pita bread:
    • Stovetop: Heat each flatbread in a dry pan for 30 seconds per side.
    • Oven: Wrap breads in foil and warm in a 300°F (150°C) oven for 5 minutes.
    • Microwave: Wrap breads in a damp paper towel and microwave for 20-30 seconds.

Assemble Your Chicken Shawarma Wraps:

13. Layer ingredients: Lay a warm flatbread on a clean surface. Spread 2-3 tablespoons of garlic yogurt sauce in the center.
14. Add vegetables: Layer lettuce, tomatoes, cucumber, red onion, and parsley.
15. Add chicken: Place a generous portion of sliced chicken on top of the vegetables.
16. Add final touches: Add pickles and a dash of hot sauce if desired.
17. Wrap it up: Fold the bottom edge of the bread up slightly, then fold in the sides, and roll tightly from the bottom to create your Chicken Shawarma Wrap. For easier eating, wrap the bottom half in parchment paper or foil.

Cooking Tips and Variations

5 Critical Mistakes to Avoid When Making Chicken Shawarma Wraps

Mistake #1: Using the Wrong Cut of Chicken

Many home cooks reach for chicken breast when making Chicken Shawarma Wraps, but this often leads to dry, flavorless results. Chicken breast is lean and can quickly become tough when cooked.

Solution: Always opt for boneless, skinless chicken thighs. They have more fat content, which keeps the meat juicy and tender even after cooking at high temperatures. The flavor is also richer, closer to what you’d experience in authentic shawarma.

Mistake #2: Rushing the Marinating Process

One of the biggest mistakes is not allowing enough marinating time, resulting in bland chicken that lacks the signature shawarma flavor depth.

Solution: Give your chicken adequate time in the marinade—minimum 3 hours, but ideally overnight or up to 24 hours. The acidic component (lemon juice) helps tenderize the meat, while the oil and spices need time to penetrate and flavor the chicken properly. This step is non-negotiable for authentic Chicken Shawarma Wraps.

Mistake #3: Overcooking the Chicken

Overcooking is a common error that leads to dry, tough chicken in your Chicken Shawarma Wraps.

Solution: Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C) without going beyond. For extra juiciness, remove the chicken from heat when it reaches 160°F (71°C) and let carryover cooking bring it to the safe temperature while resting.

Mistake #4: Improper Slicing Technique

Cutting the chicken incorrectly can make even perfectly cooked meat seem tough in your Chicken Shawarma Wraps.

Solution: Always slice chicken against the grain (perpendicular to the muscle fibers) and in thin strips.This tightens up the muscle fibers, making each bite more tender. 5 .Let chicken rest for at least 5 minutes before cutting to retain juices

Mistake #5: Cold or Soggy Wraps

Serving Chicken Shawarma Wraps on cold bread or allowing them to become soggy diminishes the entire experience.

Solution: Always warm your flatbreads before assembling. If preparing multiple wraps, keep cooked chicken warm but assemble each wrap just before serving. To prevent sogginess, create a barrier between the moist ingredients and the bread either by spreading the yogurt sauce on after the vegetables or by laying a lettuce leaf directly on the bread first.

Delicious Variations for Chicken Shawarma Wraps

Alternative Cooking Methods:

• Vertical rotisserie: For the most authentic Chicken Shawarma Wraps, use a home vertical rotisserie if available. Stack marinated thighs and cook slowly, shaving off thin slices as they cook through.
• Sheet pan method: Spread marinated chicken on a baking sheet, roast at 425°F (220°C) for 25-30 minutes, then broil for 2-3 minutes to crisp the edges.

Regional Variations:

• Lebanese style: Add pickled turnips (pink pickles) and french fries inside your Chicken Shawarma Wraps for an authentic Lebanese street food experience.
• Turkish style: Include sumac-spiced onions and a sprinkle of tabbouleh for a Turkish twist.
• Greek influence: Add tzatziki instead of plain yogurt sauce and include some crumbled feta cheese.

Dietary Adaptations:

• Gluten-free: Use gluten-free flatbreads or large lettuce leaves for wrapping.
• Dairy-free: Replace yogurt sauce with tahini sauce (tahini, lemon juice, garlic, water, salt).
• Lower carb: Serve shawarma chicken and toppings in a bowl over a bed of lettuce or cauliflower rice instead of in a wrap.

Nutritional Information

Understanding the nutritional profile of your Chicken Shawarma Wraps can help you make informed choices about portion sizes and accompaniments.

Nutritional Breakdown (Per Wrap)

Note: Values are approximate and may vary based on specific ingredients and portion sizes.

Health Benefits

Chicken Shawarma Wraps offer a relatively balanced meal with several health benefits:

• Lean protein: Chicken provides essential amino acids for muscle maintenance and growth.
• Complex carbohydrates: Whole grain flatbreads (if used) provide sustained energy.
• Healthy fats: Olive oil in marinade has heart-healthy monounsaturated fats.
• Vegetables: Fresh vegetables add fiber, vitamins, and minerals.
• Probiotics: The yogurt sauce contains beneficial bacteria that support gut health.
• Antioxidants: Spices like turmeric, cumin, and coriander have anti-inflammatory properties.

Making Your Chicken Shawarma Wraps Healthier

• Reduce sodium: Cut back on added salt in both the marinade and sauce.
• Increase fiber: Use whole grain flatbreads instead of white flour varieties.
• Boost vegetables: Double the amount of fresh vegetables in your wrap.
• Control portions: Use slightly less chicken and more vegetables.
• Lighter sauce: Use low-fat Greek yogurt for the sauce to reduce calories while maintaining protein content.

Serving Suggestions

Elevate your Chicken Shawarma Wraps dining experience with these serving ideas and accompaniments.

Complete Your Meal

Transform your Chicken Shawarma Wraps into a full Middle Eastern feast with these complementary sides:

• Tabbouleh: This refreshing parsley and bulgur salad provides a bright, citrusy contrast to the rich flavors of shawarma.
• Hummus: Serve a small bowl of creamy hummus on the side for dipping or spreading inside the wrap.
• Baba Ganoush: This smoky eggplant dip pairs beautifully with shawarma flavors.
• Fattoush Salad: A crisp, refreshing salad with toasted pita chips that complements the warm wrap perfectly.
• Pickled Vegetables: Serve assorted pickles, pickled turnips, or quick-pickled red onions for a tangy contrast.
• Fries: In many Middle Eastern countries, french fries are actually served inside or alongside Chicken Shawarma Wraps!

Beverage Pairings

Complete your Chicken Shawarma Wraps meal with these traditional and modern beverage options:

• Ayran: This savory yogurt drink cools the palate and complements the spices perfectly.
• Mint Tea: Hot or iced mint tea provides a refreshing counterpoint to the rich shawarma flavors.
• Fresh Lemonade: Particularly with a hint of mint or rosewater.
• Arak: For an alcoholic option, this anise-flavored spirit is traditionally paired with Middle Eastern foods.
• Light Lager Beer: The crisp, clean flavor works well with the spiced chicken.
• Grenache or Syrah: These red wines complement the aromatic spices in Chicken Shawarma Wraps.

Presentation Ideas

Make your Chicken Shawarma Wraps as appealing to the eye as they are to the palate:

• Parchment Paper Wrap: Fold parchment paper around the bottom half of each wrap for easy handling and an attractive presentation.
• Serving Board: Arrange sliced wraps on a wooden board with small bowls of extra sauce and garnishes.
• Deconstructed Plating: For a modern twist, serve all components separately on a large plate, allowing diners to build their own Chicken Shawarma Wraps.
• Family Style: Present a platter of sliced chicken, warmed flatbreads, and bowls of toppings and sauce, letting everyone assemble their perfect wrap.

Storage Instructions

Proper storage ensures you can enjoy your Chicken Shawarma Wraps components at their best quality, whether you’re meal prepping or saving leftovers.

Storing Components Separately

For best results, store each component of your Chicken Shawarma Wraps separately:

• Cooked chicken: Store in an airtight container in the refrigerator for up to 3 days. Ensure the chicken is completely cooled before refrigerating.
• Yogurt sauce: Keep in a sealed container in the refrigerator for up to 4 days. The flavors actually develop and improve after 24 hours.
• Fresh vegetables: Store prepped vegetables separately in containers lined with paper towels to absorb excess moisture. Most will keep for 2-3 days.
• Flatbreads: Keep in their original packaging or wrapped in foil at room temperature for 1-2 days, or refrigerate for up to 5 days.

Freezing Options

Certain components of Chicken Shawarma Wraps freeze well:

• Marinated raw chicken: You can freeze chicken in its marinade for up to 3 months. This makes for easy meal prep simply thaw overnight in the refrigerator before cooking as directed.
• Cooked chicken: Cooked shawarma chicken freezes well for up to 2 months. Store in airtight containers or freezer bags with as much air removed as possible.
• Flatbreads: Most store-bought and homemade flatbreads freeze well. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.

Do not freeze: The yogurt sauce and fresh vegetables do not freeze well and should be prepared fresh.

Reheating Instructions

Properly reheating components preserves the quality of your Chicken Shawarma Wraps:

• Chicken: For best results, reheat chicken in a skillet over medium heat with a splash of water to restore moisture. Microwave reheating works but may dry out the chicken slightly.
• Flatbreads: Microwave wrapped in a damp paper towel for 20-30 seconds, or warm in a dry skillet for 30 seconds per side.

Make-Ahead Tips for Chicken Shawarma Wraps

If you’re meal prepping or planning to serve Chicken Shawarma Wraps for a gathering:

1. Marinate in advance: The chicken can marinate for up to 24 hours, developing more flavor the longer it sits.
2. Prepare sauce ahead: The yogurt sauce actually improves after a day in the refrigerator as flavors meld.
3. Pre-cook for gatherings: Cook chicken up to 2 hours before serving and keep warm in a low oven (200°F/95°C) covered with foil.
4. Assembly line: For parties, create a “build your own” Chicken Shawarma Wrap station with all components laid out.

FAQs

Common Questions About Chicken Shawarma Wraps

What’s the difference between shawarma, gyro, and doner kebab?

While all three are meat cooked on a vertical rotisserie, the primary differences lie in their origins and seasonings. Chicken Shawarma is Middle Eastern (particularly Lebanese and Syrian) and uses a distinctive blend of warm spices including cinnamon, cumin, and cardamom. Gyro is Greek and typically seasoned with herbs like oregano and rosemary. Doner kebab is Turkish, with simpler seasoning often focused on onion, garlic, and pepper.

Can I use chicken breast instead of thighs for Chicken Shawarma Wraps?

Yes, though chicken thighs are strongly recommended for authentic Chicken Shawarma Wraps. If you must use chicken breast, reduce the cooking time slightly to prevent drying out. Consider pounding the breasts to an even thickness and marinating them for the full 24 hours to maximize flavor and tenderness.

Is there a way to get that authentic vertical rotisserie taste without the special equipment?

Absolutely! To mimic the flavor and texture of restaurant Chicken Shawarma Wraps without a vertical rotisserie:

1. Cook marinated chicken as directed until just done
2. Slice into thin strips
3. In a very hot cast iron pan, quickly sear the edges of the sliced chicken to create crispy bits similar to those found in traditional shawarma
4. Alternatively, after slicing the cooked chicken, spread it on a baking sheet and broil for 1-2 minutes to create crispy edges

Can I make a vegetarian version of Chicken Shawarma Wraps?

Yes! Create vegetarian “shawarma” wraps using these alternatives:

• Marinate extra-firm tofu in the same shawarma spice blend
• Use seitan or tempeh as a chicken substitute
• Try cauliflower florets tossed in shawarma spices and roasted until crispy
• Use chickpeas roasted with shawarma spices as a protein-rich alternative

Assemble the wraps with all the same vegetables and sauces for a delicious vegetarian version.

How do I prevent my Chicken Shawarma Wraps from falling apart when eating?

The structural integrity of Chicken Shawarma Wraps depends on proper assembly:

1. Don’t overfill the wraps
2. Spread a thin layer of sauce directly on the bread to act as “glue”
3. Place a lettuce leaf down first to create a moisture barrier
4. Wrap tightly, folding in the sides before rolling up
5. Secure with foil or parchment paper to hold everything together
6. For very stuffed wraps, use toothpicks to hold them closed

Can I make the shawarma spice blend in advance?

Yes, and it’s highly recommended! Make a larger batch of the spice blend (all dry spices) and store in an airtight container for up to 3 months. This makes preparing Chicken Shawarma Wraps much quicker next time. Simply add the appropriate amount to your oil, lemon juice, and garlic when ready to marinate.

How can I adjust the spice level of my Chicken Shawarma Wraps?

Traditional Chicken Shawarma Wraps aren’t extremely spicy, but you can adjust the heat to your preference:

• For milder shawarma: Reduce or omit the cayenne pepper
• For medium heat: Use the amount specified in the recipe
• For spicy shawarma: Double the cayenne pepper or add ½ teaspoon of red pepper flakes to the marinade
• Offer hot sauce on the side so individuals can customize their heat level

Conclusion

Mastering Chicken Shawarma Wraps at home opens up a world of Middle Eastern flavors without leaving your kitchen. By avoiding the five critical mistakes we’ve discussed using the wrong cut of chicken, rushing the margination, overcooking, improper slicing, and serving on cold or soggy wraps you’ll elevate your shawarma from basic to exceptional.

Remember that patience plays a key role in creating authentic Chicken Shawarma Wraps. The time invested in proper margination transforms ordinary chicken into a flavor-packed delight that rivals any restaurant version. The interplay of warm spices, tender meat, fresh vegetables, and cooling sauce creates a perfectly balanced culinary experience that’s worth every minute of preparation.

One of the joys of making Chicken Shawarma Wraps at home is the opportunity to customize them to your taste preferences and dietary needs. Whether you prefer extra garlic in your yogurt sauce, a fiery kick from additional spices, or a gluten-free adaptation, the basic technique remains your foundation for success.

I encourage you to embrace the process of making Chicken Shawarma Wraps as much as enjoying the final product. There’s something deeply satisfying about creating this street food classic in your own kitchen, filling your home with the enticing aromas of cumin, coriander, and cinnamon as the chicken cooks to perfection. Share these wraps with family and friends, and watch as they’re transported to the vibrant streets of Beirut, Damascus, or Cairo with every flavorful bite.

So heat up your skillet, blend those spices, and get ready to create Chicken Shawarma Wraps that would make any Middle Eastern chef proud. Your culinary adventure awaits!

Join Our Culinary Community!

Have you mastered the art of chicken shawarma wraps? We can’t wait to hear your story! Share your photos, tips, and personal twists in the comments below.

Your culinary adventure is just beginning. Let’s create, share, and inspire together!

Bon appétit and happy cooking!

Chicken Shawarma Wraps

Are your Chicken Shawarma Wraps turning out dry or bland? Avoid these 5 common mistakes and make the juiciest, most flavorful wraps ever! Learn more now!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 23 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 425 kcal

Ingredients

  

• 500 g boneless skinless chicken thighs
• 3 tbsp plain yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 4 pita breads or flatbreads
• 1/2 cup shredded lettuce
• 1/2 cup chopped cucumbers
• 1/2 cup chopped tomatoes
• 1/4 cup red onions thinly sliced
• 1/4 cup tahini sauce or garlic sauce optional

Instructions

 

• Marinate the Chicken:
• In a bowl, combine yogurt, olive oil, lemon juice, garlic, and all the spices. Mix well. Add chicken thighs, coat thoroughly, cover, and refrigerate for at least 1 hour (preferably overnight).
• Cook the Chicken:
• Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5–6 minutes per side or until fully cooked and nicely charred. Remove and let rest for 5 minutes, then slice into thin strips.
• Prepare the Wraps:
• Warm the pita or flatbread. Add a layer of lettuce, cucumber, tomato, and onion. Top with sliced chicken and drizzle with tahini or garlic sauce if using.
• Wrap and Serve:
• Roll the wrap tightly and serve immediately. You can also toast it lightly for extra crunch

Notes

• Marination Time Matters:
  While 1 hour is the minimum, marinating the chicken overnight results in deeper flavor and more tender meat.
• Chicken Thighs vs. Chicken Breast:
  Thighs offer juicier and more flavorful results, but you can use chicken breast for a leaner option. Adjust cooking time to avoid dryness.
• Grill or Pan-Sear Options:
  A grill gives authentic smoky flavor, but a heavy skillet or grill pan works well too. Don’t overcrowd the pan—cook in batches if needed.
• Wrap Alternatives:
  Use whole wheat pita, flour tortillas, or even lettuce wraps for a low-carb version. You can also serve it as a shawarma bowl over rice or salad.
• Make-Ahead Friendly:
  Marinate and cook the chicken in advance, then assemble wraps fresh. The cooked chicken stores well in the fridge for up to 3 days.
• Freezing Tip:
  Marinated raw chicken can be frozen for up to 2 months. Thaw overnight in the fridge before cooking.
• Sauce Suggestions:
  Tahini sauce, garlic sauce, or even Greek yogurt mixed with lemon and herbs all pair beautifully with this wrap. Add chili sauce for heat.
• Add Pickles for Authentic Flavor:
  Middle Eastern-style pickled cucumbers or turnips add a zesty, traditional touch to your wraps.
• Customize the Veggies:
  Add shredded carrots, red cabbage, or arugula for extra crunch and nutrition.
• Serving Idea:
  Serve with a side of hummus, tabbouleh, or baked fries for a complete meal.

Keyword chicken wraps, shawarma, summer recipes, street food, Ramadan, high protein, easy dinner, grilled chicken