Chicken Shawarma Wraps – Middle Eastern Recipes for Dinner

Alright, friends, can I let you in on a little secret? Chicken shawarma wraps have this magical way of turning any ordinary weeknight into a mini celebration. The sizzling spices filling your kitchen with warm, fragrant vibes instantly make you feel like you’re on some exotic street corner feast, even if you’re just in your pajamas. I can barely wait to show you how to get that tender, juicy chicken wrapped up in soft pita with tangy garlic sauce and fresh veggies—it’s like a handheld passport to flavor town. Trust me, once you try this, shawarma nights will become a staple in your dinner rotation!

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 1 ½ lbs boneless, skinless chicken thighs, thinly sliced
• 3 tbsp plain Greek yogurt
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground paprika
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp ground coriander
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• ½ tsp black pepper
• 4 large pita breads or flatbreads
• 1 cup shredded lettuce
• 1 medium tomato, thinly sliced
• ½ small red onion, thinly sliced

For the Garlic Sauce (Toumaiya):

• ½ cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt to taste
• Water to thin, if needed

How I Make It

Step 1:

Start by mixing the Greek yogurt, olive oil, lemon juice, garlic, and all the spices—cumin, paprika, turmeric, cinnamon, coriander, cayenne pepper, salt, and black pepper—in a large bowl. Toss your sliced chicken thighs in this vibrant marinade until each piece is evenly coated. Let this happily chill in the fridge for at least 15 minutes—this step is key to getting that deep, flavorful punch.

Step 2:

While the chicken marinates, whisk together your garlic sauce by combining mayonnaise, minced garlic, lemon juice, and a pinch of salt. Add water, one teaspoon at a time, until it reaches a drizzly consistency perfect for your wrap. Set aside, but feel free to taste and adjust the garlic—this sauce is where the magic happens.

Step 3:

Heat a large skillet over medium-high heat. Once hot, add your marinated chicken pieces in a single layer (you may need to do this in batches). Cook for about 5-7 minutes, stirring occasionally, until the chicken is nicely browned on the outside and cooked through (165°F internal temp). The edges should be a little crispy and caramelized—that’s sooo good.

Step 4:

Warm your pita breads on the stove or in the oven for a minute or two so they’re soft and flexible. Nobody wants a wrap that cracks or breaks!

Step 5:

Now, to build each wrap, spread a generous spoonful of the garlic sauce onto the pita, layer on the juicy chicken, then pile on the shredded lettuce, tomato slices, and red onion. This combo adds fresh crunch and brightness, balancing the rich chicken beautifully.

Step 6:

Roll your wraps up tight and, if you want, slice in half for easy handling. Serve immediately—you’re in for a flavor-packed, juicy, and utterly satisfying meal!

Variations & Tips

• Try swapping chicken thighs for chicken breasts if you prefer leaner meat; just watch cooking times so they don’t dry out.
• Add pickled cucumbers or turn on your oven’s broiler and crisp the wraps for a warm, crunchy finish.
• If you don’t have pita, naan or any soft flatbread works perfectly.
• Double the garlic in the sauce if you’re a garlic lover like me—hugely rewarding.
• For a little extra zing, drizzle in some hot sauce or sprinkle sumac on top before rolling.
• Prep the marinade the night before to give the chicken super deep flavor with minimal effort the next day.

How I Like to Serve It

This shawarma feast feels perfect alongside crispy roasted potatoes or a fresh cucumber and tomato salad drizzled with olive oil and lemon. On warm evenings, I love grilling the wraps outside for a smoky touch. It also makes a great weekend lunch to pack for picnics or casual get-togethers with friends!

Notes

• Store leftover chicken in an airtight container for up to 3 days; reheat gently in a skillet to keep it juicy.
• Garlic sauce can be made ahead and stored up to a week in the fridge—it only gets better as flavors meld.

Closing: This recipe always hits the spot because it’s simple, seriously flavorful, and perfect for wrapping up that “I cooked something amazing myself” feeling.