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!
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.
