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Irresistible Chicken Shawarma Wraps You Need to Try Today - Featured Image

Irresistible Chicken Shawarma Wraps You Need to Try Today

Learn how to make delicious Chicken Shawarma Wraps. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1½ pounds boneless, skinless chicken thighs (or breasts if preferred)
  • 3 tablespoons plain yogurt (Greek yogurt works well too)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lemon
  • 4 large pita breads or flatbreads
  • 1 cup chopped cucumber
  • 1 cup chopped tomatoes
  • ½ cup thinly sliced red onion
  • ¼ cup chopped fresh parsley
  • ½ cup tahini sauce or garlic sauce (store-bought or homemade)

Substitution tips: If you don’t have yogurt, a splash of lemon juice and a little olive oil can help tenderize the chicken. For flatbreads, naan or even large flour tortillas work in a pinch. And if you want to keep it milder, skip the cayenne or swap it for smoked paprika alone.

Instructions

  1. In a large bowl, combine yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Whisk it all together until you have a fragrant, spiced marinade.
  2. Add the chicken thighs to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours if you have the time. I’ve found that even a quick 30-minute soak in the spices makes a huge flavor difference.
  3. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, cooking them for about 5-6 minutes on each side until they’re nicely browned and cooked through. The chicken should reach an internal temperature of 165°F. If you prefer, you can also bake the chicken at 425°F for 20 minutes.
  4. Remove the chicken from the skillet and let it rest for a few minutes, then slice it thinly. This step reminds me of those family dinners where slicing the meat just right meant everything—because the perfect bite means more smiles at the table.
  5. Warm the pita breads briefly in the oven or on a dry skillet until soft and pliable.
  6. To assemble, spread a generous spoonful of tahini or garlic sauce on each flatbread. Layer with sliced chicken, cucumber, tomatoes, red onion, and parsley. Roll up tightly and wrap in parchment or foil for easy eating.
  7. Serve immediately with extra sauce on the side for dipping.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Chicken Shawarma Wraps, recipe, cooking, food