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Chicken Shawarma Wraps

Close-up of a Chicken Shawarma Wrap filled with chicken, lettuce, tomatoes, and a creamy white sauce.
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A flavorful Middle Eastern-inspired dish with spiced chicken, garlic sauce, and fresh toppings wrapped in pita or flatbread.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, thinly sliced
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 4 pita breads or flatbreads
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped parsley
  • 1/4 cup tahini sauce or garlic sauce

Instructions

  1. In a bowl, mix yogurt, lemon juice, garlic, olive oil, cumin, paprika, turmeric, cinnamon, black pepper, and salt.
  2. Add chicken slices to the marinade, coating evenly. Cover and refrigerate for at least 2 hours or overnight.
  3. Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C).
  4. Spread marinated chicken on a baking sheet or air fryer basket. Cook for 20-25 minutes, flipping halfway, until fully cooked.
  5. Warm pita breads or flatbreads.
  6. Assemble wraps by spreading garlic sauce on the bread, adding chicken, lettuce, tomatoes, and parsley.
  7. Roll tightly and serve.

Notes

  • For extra crispiness, broil the chicken for 2-3 minutes after baking.
  • Use a mandoline for thin, even chicken slices.
  • Meal prep tip: Store marinated chicken in the fridge for up to 2 days before cooking.

Nutrition

Find it online: https://recipestokeep.com/chicken-shawarma-wraps-recipe/