Chicken Shawarma Wraps are one of my all-time favorite easy meals.

I love making these during the warmer months because they are so fresh and flavorful, and it’s great to have a meal that doesn’t require turning on the oven.

They’re perfect for a quick weeknight dinner, a casual get-together, or even a packed lunch.

What really makes this recipe special is the combination of juicy, marinated chicken, vibrant spices, and fresh, crunchy veggies, all wrapped up in a soft flatbread. It’s a flavor explosion!

Chicken Shawarma Wrap Recipe Overview

This dish is all about bringing the delicious taste of Middle Eastern street food right to your kitchen.

Chicken Shawarma Wraps are known for their tender, spiced chicken, often cooked on a vertical rotisserie. But don’t worry, we’ll achieve that same amazing flavor using a simple skillet or grill pan.

The key is the marinade, which infuses the chicken with warm spices like cumin, paprika, turmeric, and garlic.

We’ll then wrap the chicken in a soft flatbread with fresh veggies and a creamy sauce, such as tahini or a yogurt-based sauce, for the perfect bite.

It’s a complete meal that’s satisfying, flavorful, and surprisingly easy to make.

Detailed Ingredients for Chicken Shawarma

Here’s what you’ll need to make this delicious wrap:

Chicken: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. Chicken thighs stay juicier, but you can use chicken breasts if you prefer.
Marinade:
- 2 tbsp olive oil.
- 2 tbsp lemon juice.
- 4 cloves garlic, minced.
- 1 tbsp ground cumin.
- 1 tbsp paprika.
- 1 tsp turmeric powder.
- 1 tsp ground coriander.
- 1/2 tsp allspice.
- 1/2 tsp cinnamon.
- Salt and black pepper to taste.
Wraps: 4-6 large flatbreads or pita bread. You can use store-bought or, if you’re feeling ambitious, make your own!
Veggies:
- 1/2 cup chopped red onion.
- 1 cup chopped tomatoes.
- 1 cup chopped cucumber.
- 1/2 cup chopped fresh parsley.
Sauce:
- I provide a recipe for a simple tahini sauce below, but feel free to use your preferred sauce like hummus, tzatziki, or a garlic yogurt sauce.
  - 1/4 cup tahini.
  - 2 tablespoons lemon juice.
  - 2 tablespoons water (add more as needed for consistency).
  - 1 small clove garlic, minced.
  - Salt to taste.

For the veggies, feel free to get creative! Shredded lettuce, pickled turnips, or even a sprinkle of sumac would be tasty additions.

Step-by-Step Instructions for Making Chicken Shawarma

Marinate the Chicken: In a large bowl, combine the chicken pieces with all the marinade ingredients: olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, allspice, cinnamon, salt, and pepper.
Make sure every piece of chicken is nicely coated.
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. If you have more time, a few hours, or even overnight, will give you even more flavor.
Prepare the Tahini Sauce (Optional): While the chicken is marinating, whisk together the tahini, lemon juice, water, minced garlic, and salt in a small bowl.
Adjust the water until you reach your desired consistency – it should be smooth and pourable. Give it a taste and adjust the salt if necessary.
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat.
Once hot, add the marinated chicken in a single layer.
Cook for about 5-7 minutes per side, or until the chicken is fully cooked through and has some nice browning or char marks. The internal temperature should be 165°F (74°C).
If your skillet isn’t large enough, you might need to cook the chicken in batches to avoid overcrowding the pan.
Warm the Flatbreads: While the chicken is cooking, warm the flatbreads. You can do this in a dry skillet, in the microwave, or even wrapped in foil in the oven for a few minutes. Warm flatbreads are much easier to roll.
Assemble the Wraps: Lay a warm flatbread on a plate or cutting board.
Place a portion of the cooked chicken down the center of the flatbread.
Top with your desired amount of chopped red onion, tomatoes, cucumber, and parsley.
Drizzle generously with the tahini sauce (or your sauce of choice).
Wrap it Up: Fold in the sides of the flatbread, then tightly roll it up from the bottom, like you would a burrito.
Slice in half and serve immediately.

Variations & Tips for your Chicken Shawarma Wraps

Spice Level: For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the marinade.
Make-Ahead: You can marinate the chicken up to 24 hours in advance. The cooked chicken can also be stored in the refrigerator for up to 3 days.
Storage: Store leftover cooked chicken and veggies separately in airtight containers in the refrigerator.
Reheating: Reheat the chicken in a skillet or microwave until warmed through.
Serving Suggestions: Serve the Chicken Shawarma Wraps with a side of extra sauce, a simple salad, or some crispy fries for a complete meal.
You can also set all the components of the wraps, such as flatbreads, marinated and cooked chicken strips, chopped red onion and other vegetables, and sauce.
Arrange these components for everyone to assemble their wraps.

Key Details

Prep time: 20 minutes (plus marinating time)
Cook time: 15 minutes
Total time: 35 minutes (plus marinating time)
Servings: 4-6
Equipment you’ll need: Large bowl, skillet or grill pan, small bowl (for sauce).

Chicken Shawarma Wrap Recipe

Delicious and easy Chicken Shawarma Wraps, perfect for a quick weeknight dinner or casual get-together. Juicy marinated chicken, vibrant spices, and fresh veggies wrapped in soft flatbread for a flavor explosion!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Main Dish

Cuisine Middle Eastern

Servings 4 servings

Calories 650 kcal

Ingredients

1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 tbsp ground cumin
1 tbsp paprika
1 tsp turmeric powder
1 tsp ground coriander
1/2 tsp allspice
1/2 tsp cinnamon
Salt and black pepper to taste
4-6 large flatbreads or pita bread
1/2 cup chopped red onion
1 cup chopped tomatoes
1 cup chopped cucumber
1/2 cup chopped fresh parsley
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water add more as needed for consistency
1 small clove garlic minced
Salt to taste

Instructions

In a large bowl, combine the chicken pieces with olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, allspice, cinnamon, salt, and pepper. Make sure every piece of chicken is nicely coated. Cover and marinate in the refrigerator for at least 30 minutes (or longer for more flavor).
While chicken marinates, whisk together tahini sauce ingredients: tahini, lemon juice, water, minced garlic, and salt in a small bowl. Adjust water for desired consistency and salt to taste.
Heat a large skillet or grill pan over medium-high heat. Add marinated chicken in a single layer and cook for 5-7 minutes per side, until fully cooked (165°F/74°C internal temperature) and browned.
Warm flatbreads in a skillet, microwave, or oven until pliable.
Assemble wraps: Lay warm flatbread, add cooked chicken, chopped red onion, tomatoes, cucumber, and parsley. Drizzle generously with tahini sauce.
Fold in sides of flatbread, then tightly roll up from the bottom. Slice in half and serve immediately.