Name: Grilled Chicken Shawarma Wraps
Prep time: 25 min
Cook time: 15 min
Total time: 9 h
Cuisine: Middle Eastern
Ingredients: ½ Tbsp ground coriander; ½ Tbsp brown sugar; ½ Tbsp ground cumin; 1 tsp ground cardamom; 1 tsp smoked paprika; 1 tsp minced garlic; 1 tsp kosher salt; ½ tsp black pepper; ½ tsp cayenne pepper; ½ tsp onion powder; ½ tsp ground turmeric; 2 Tbsp lemon juice; 3 Tbsp olive oil; 2 pounds boneless skinless chicken breasts or thighs; 1 cup non-fat Greek yogurt; ½ Tbsp lemon juice; ½ tsp ground cumin; ½ tsp minced garlic; ¼ tsp kosher salt; ¼ tsp black pepper; 4-6 flatbreads, wraps, or naan; 8 oz hummus; 4 cups chopped Romaine lettuce; 2 cucumbers, thinly sliced; 3 Roma tomatoes, sliced; ½ small red onion, thinly sliced; 1 cup crumbled feta cheese

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These Grilled Chicken Shawarma Wraps are a bold, flavorful twist on the classic Middle Eastern street food—reimagined for your backyard grill. Infused with a rich medley of warm spices and finished with creamy hummus and a zesty yogurt sauce, these wraps are an ideal summer dinner that’s both satisfying and refreshing.

Why You’ll Love This Recipe

These wraps pack incredible flavor with every bite—from the smoky, spiced grilled chicken to the fresh crunch of vegetables and the smoothness of hummus and yogurt sauce. They’re perfect for cookouts, casual gatherings, or quick weeknight dinners. Plus, the recipe is easily customizable for different diets or preferences, making it a reliable favorite for any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Shawarma
½ Tbsp ground coriander
½ Tbsp brown sugar
½ Tbsp ground cumin
1 tsp ground cardamom
1 tsp smoked paprika
1 tsp minced garlic
1 tsp kosher salt
½ tsp black pepper
½ tsp cayenne pepper
½ tsp onion powder
½ tsp ground turmeric
2 Tbsp lemon juice
3 Tbsp olive oil
2 pounds boneless skinless chicken breasts or thighs

For the Yogurt Sauce
1 cup non-fat Greek yogurt
½ Tbsp lemon juice
½ tsp ground cumin
½ tsp minced garlic
¼ tsp kosher salt
¼ tsp black pepper

For the Wraps
4-6 flatbreads, wraps, or naan
8 oz hummus
4 cups chopped Romaine lettuce
2 cucumbers, thinly sliced
3 Roma tomatoes, sliced
½ small red onion, thinly sliced
1 cup crumbled feta cheese

Directions

For the Chicken Shawarma:

Combine all chicken marinade ingredients in a large zip-top bag and mix thoroughly.
Add chicken to the bag, seal, and turn to coat. Refrigerate for at least 3 hours, preferably overnight.
Preheat grill to medium-high heat (~375°F).
Remove chicken from marinade and discard excess.
Grill chicken for 10-12 minutes, turning occasionally, until fully cooked and internal temperature reaches 165°F.
Let the chicken rest for 5 minutes, then slice.

For the Yogurt Sauce:

In a medium bowl, whisk together all yogurt sauce ingredients.
Cover and refrigerate until ready to serve. (Tip: It tastes even better if prepared a day ahead.)

To Assemble the Wraps:

Spread a few tablespoons of hummus on each flatbread.
Add Romaine lettuce and sliced grilled chicken.
Top with cucumbers, tomatoes, red onion, and crumbled feta.
Drizzle with yogurt sauce.
Roll up the wraps and serve immediately.

Servings and timing

Servings: 4 wraps
Prep time: 25 minutes
Cook time: 15 minutes
Marinating time: At least 3 hours, ideally 8 hours or overnight
Total time: About 9 hours (including marinating)

Variations

Vegetarian: Substitute chicken with grilled mushrooms, tofu, or chickpeas.
Vegan: Use coconut yogurt, skip the feta, and opt for plant-based flatbreads and hummus.
Low-carb: Swap flatbreads with large lettuce leaves or low-carb wraps.
Spice level: Adjust cayenne pepper to your heat preference or omit entirely for a milder flavor.
Mediterranean Bowl: Serve the grilled chicken over rice or couscous with toppings instead of in a wrap.

Storage/Reheating

Storage: Store leftover chicken in an airtight container in the fridge for up to 4 days. Keep yogurt sauce and chopped vegetables separate to prevent sogginess.

Reheating: Reheat the chicken in a skillet over medium heat or microwave in 30-second intervals until warmed through. Avoid reheating assembled wraps to maintain texture.

FAQs

What does chicken shawarma taste like?

Chicken shawarma is savory and aromatic with warm, earthy spices like cumin, coriander, turmeric, and paprika. The yogurt sauce and fresh vegetables add a cooling balance to the spices.

Can I bake the chicken instead of grilling it?

Yes. Bake marinated chicken at 400°F for 20–25 minutes or until internal temperature reaches 165°F. Broil for the last 2-3 minutes for a grilled texture.

Can I make these wraps ahead of time?

You can prep all components ahead, but assemble the wraps just before serving to prevent sogginess.

What type of flatbread works best?

Naan, pita, or any soft, pliable wrap will work. Choose based on your preference and dietary needs.

Is this recipe gluten-free?

Not by default, but you can make it gluten-free by using gluten-free wraps or lettuce leaves instead of flatbread.

Can I freeze the chicken?

Yes, freeze the cooked chicken for up to 3 months. Thaw in the fridge overnight before reheating.

What toppings can I add?

Try pickled red onions, olives, shredded cabbage, or a drizzle of hot sauce for extra flavor.

Can I use store-bought shawarma seasoning?

You can, but making your own allows better control over the spice levels and freshness.

Is it okay to use chicken thighs instead of breasts?

Absolutely. Chicken thighs offer more moisture and flavor, making them a great alternative.

How can I make this dish more kid-friendly?

Reduce or omit cayenne pepper and let kids assemble their own wraps with preferred toppings.

Conclusion

Grilled Chicken Shawarma Wraps bring the bold, vibrant flavors of Middle Eastern street food straight to your grill. With marinated grilled chicken, crisp vegetables, creamy hummus, and a cooling yogurt sauce, every bite offers a perfect balance of spice and freshness. Whether you’re cooking for a crowd or making a quick dinner, these wraps are a guaranteed hit.