Juicy, flavorful, and perfectly spiced — these Chicken Shawarma Wraps are a Mediterranean favorite that never fails to impress. Made with tender marinated chicken, a creamy garlic tahini sauce, and fresh toppings, these wraps deliver restaurant-quality flavor in every bite. Whether for lunch, dinner, or meal prep, they’re a satisfying and wholesome choice your whole family will love.
Why You’ll Love This Recipe
Bursting with authentic Middle Eastern flavor
Simple to prepare and ready in under 30 minutes
High in protein and packed with nutritious ingredients
Great for meal prep — the chicken and sauce store beautifully
Customizable with different toppings, breads, or sauces
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 teaspoon each ground cumin, ground coriander, smoked paprika, and salt
½ teaspoon each allspice or 7-spice, turmeric, ground cinnamon, garlic powder, and 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
For Assembling:
6–8 medium tortillas, thin pita, or saj bread
Pickled turnips or pickles, thinly sliced
Thinly sliced onion
Thinly sliced tomato (optional)
Chopped parsley
Directions
Marinate the Chicken:
In a large bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, and all spices. Add the sliced chicken and toss until well coated. Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to develop.
Cook the Chicken:
Heat a large skillet or heavy-duty pan over high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until browned and fully cooked through.
Prepare the Shawarma Sauce:
In a blender, combine Greek yogurt (or sour cream), mayonnaise, tahini, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. Chill in the refrigerator until ready to serve.
Assemble the Wraps:
Lay out your tortillas or saj bread. Place a generous portion of cooked chicken in the center, top with pickled turnips, onion, tomato, and parsley. Drizzle with shawarma sauce and wrap tightly.
Toast (Optional):
For a crispy finish, brush the wrapped shawarma lightly with oil and toast in the same pan you cooked the chicken in until golden and crisp.
Servings and Timing
Servings: 6 wraps
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
Use Chicken Thighs: Substitute chicken breasts with boneless, skinless thighs for a juicier result.
Make it Cheesy: Add shredded cheese before wrapping for a melty, indulgent version.
Low-Carb Option: Use lettuce wraps or low-carb tortillas instead of bread.
Add Spice: Sprinkle chili flakes or drizzle hot sauce for extra heat.
Rice Bowl Version: Serve the chicken over rice with pickles and sauce for a shawarma bowl.
Storage/Reheating
Before Cooking: Marinate the chicken and store in an airtight container in the fridge for up to 24 hours.
After Cooking: Store cooked chicken in an airtight container for 3–4 days in the refrigerator.
Reheating: Warm in a skillet over medium heat or microwave for 1–2 minutes until heated through.
Freezing: Freeze the cooked chicken for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
What is chicken shawarma?
Chicken shawarma is a Middle Eastern dish made from marinated chicken seasoned with warm spices, then cooked until tender and served in bread with sauces and vegetables.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this recipe — they’re juicier and hold up well to marination.
Can I make this recipe ahead of time?
Absolutely. You can marinate the chicken up to 24 hours in advance and even cook it 1–2 days ahead. Store in the fridge until ready to assemble.
How can I make the shawarma healthier?
Use Greek yogurt instead of mayonnaise in the sauce and serve the wraps in lettuce leaves or whole wheat pitas.
What bread works best for shawarma wraps?
Saj bread is traditional, but thin pita bread or flour tortillas also work well.
How long should I marinate the chicken?
Marinate for at least 1 hour, but 8–24 hours is ideal for maximum flavor and tenderness.
Can I cook the chicken in an air fryer?
Yes. Preheat your air fryer to 400°F (200°C) and cook for 12–15 minutes, shaking halfway through until golden and cooked through.
What toppings go well with shawarma?
Pickled turnips, onions, tomatoes, parsley, cucumbers, or shredded lettuce add freshness and crunch.
Can I make the sauce without tahini?
Yes, simply omit the tahini or replace it with a small amount of extra mayonnaise or Greek yogurt.
Can I freeze cooked shawarma?
Yes, freeze the cooked chicken in a sealed container for up to 2 months. Reheat in a skillet before assembling the wraps.
Conclusion
These Chicken Shawarma Wraps combine bold Middle Eastern flavors with a creamy, tangy sauce and fresh toppings for the ultimate comfort meal. Quick to make, healthy, and endlessly customizable, this recipe is sure to become a staple in your kitchen — perfect for busy weeknights or a flavorful family dinner.
These Chicken Shawarma Wraps are loaded with bold Middle Eastern flavor, featuring tender spiced chicken, creamy garlic tahini sauce, and crisp fresh toppings—all wrapped in warm pita or flatbread. Perfect for a quick and satisfying meal.
1 teaspoon each ground cumin, ground coriander, smoked paprika, and salt
½ teaspoon each allspice or 7-spice, turmeric, ground cinnamon, garlic powder, and black pepper
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
6–8 medium tortillas, thin pita, or saj bread
Pickled turnips or pickles, thinly sliced
Thinly sliced onion
Thinly sliced tomato (optional)
Chopped parsley
Instructions
In a large bowl, mix Greek yogurt, lemon juice, olive oil, garlic, and spices. Add chicken and coat well. Cover and marinate in the fridge for at least 1 hour, or up to 24 hours.
Heat a skillet over high heat and cook marinated chicken for 8–10 minutes, stirring occasionally, until fully cooked and browned.
In a blender, combine sour cream or Greek yogurt, mayonnaise, tahini, lemon juice, garlic, salt, and pepper. Blend until smooth and refrigerate.
Lay out tortillas or flatbread. Add cooked chicken, pickles, onions, tomatoes, and parsley. Drizzle with sauce and wrap tightly.
(Optional) Toast the wrap in the same skillet for a few minutes until golden and crispy.
Notes
Chicken thighs can be used for juicier results.
Marinate the chicken overnight for best flavor.
Wraps can be toasted for added crunch.
Make extra sauce and store in fridge for up to 1 week.
