Chicken Shawarma Wraps

Chicken Shawarma Wraps are so easy to make at home, and I think you will love them too. I use simple spices that make the chicken taste amazing, but you don’t need to be fancy with it. This recipe takes about 30 minutes, so it works great when you want something quick. The yogurt makes the chicken super soft, and then we add fresh veggies to make it complete.

I also make a creamy white sauce that goes perfectly with everything. You can wrap it up and eat it right away, or toast it for extra crunch.

Ingredients in Chicken Shawarma Wraps

For the Chicken Shawarma:

• 1.5 pounds chicken breasts
• 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, salt
• ½ teaspoon each: allspice or 7 spice, turmeric, ground cinnamon, garlic powder, black pepper

For the Shawarma Sauce:

• ½ cup sour cream or Greek yogurt
• ½ cup mayonnaise
• 2 tablespoons tahini paste
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Pinch of salt and pepper

To Assemble:

• 6-8 medium tortillas, thin pitas, or saj bread
• Pickled turnips or pickles, thinly sliced
• Thinly sliced onion
• Thinly sliced tomato (optional)
• Chopped parsley

How to Make This Chicken Shawarma Wraps

1. Prepare the chicken: Cut your chicken breasts into thin slices or small bite-size pieces. Add the chicken to a large bowl with yogurt, lemon juice, olive oil, minced garlic, and all the spices. Mix everything well until the chicken is coated. You can also do this in a zip-seal bag if you prefer.
2. Marinate (optional): You can cook the chicken right away, but if you have time, let it sit for up to 24 hours in the fridge.
3. Cook the chicken: Heat a large heavy-duty pan over high heat. Add the chicken mixture and cook on high heat for 8-10 minutes, stirring often, until the chicken is browned and cooked through.
4. Make the sauce: Add all sauce ingredients to a blender and blend until smooth and creamy. Make sure all the garlic chunks are completely blended.
5. Assemble the wraps: Lay tortillas or bread on a flat surface. I like to use parchment paper to make it easier. Add a good amount of chicken to each wrap. Top with pickled turnips, sliced onion, tomato, and fresh parsley. Drizzle generously with the white sauce and wrap tightly.
6. Toast (optional): If you want crispy wraps, brush the outside with a thin layer of oil and toast them in the same pan you used for the chicken. Don’t wash the pan first – the leftover spices will add more flavor.

More Ways to Serve

• Serve over rice with the sauce on top
• Make it into a bowl with lettuce, tomatoes, and cucumber
• Use as a filling for pita pockets
• Serve with roasted vegetables on the side
• Make a salad and add the chicken on top

Storage

• Store cooked chicken in the refrigerator for up to 3-4 days
• Keep the sauce in a separate container for up to 1 week
• You can freeze the cooked chicken for up to 3 months
• Don’t assemble the wraps until you’re ready to eat them
• Reheat chicken in a pan or microwave before serving

Expert Tips

• Cut chicken against the grain for more tender pieces
• Don’t skip the yogurt marinade – it makes the chicken super soft
• Use a hot pan to get good browning on the chicken
• Make the sauce ahead of time so the flavors can blend
• Warm your tortillas before assembling for easier wrapping
• Don’t overfill the wraps or they’ll be hard to close
• Add a paper towel under assembled wraps to catch drips

Recipe FAQs

• Q: Can I use chicken thighs instead of breasts?
  A: Yes! Chicken thighs work great and stay even more juicy.
• Q: What if I don’t have tahini for the sauce?
  A: You can leave it out or use more Greek yogurt instead.
• Q: How spicy is this recipe?
  A: It’s not spicy at all – just flavorful! The spices add warmth but no heat.
• Q: Can I make this ahead of time?
  A: Yes, cook the chicken and make the sauce ahead. Assemble the wraps when ready to eat.
• Q: What can I use instead of tortillas?
  A: Pita bread, naan, or even lettuce wraps work well.
• Q: How do I know when the chicken is done?
  A: It should reach 165°F inside, or cut a piece to make sure it’s not pink.

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