Some meals stay with you long after the last bite. This Chicken Shawarma Wrap is one of those dishes that lingers in your memory, calling you back for more. It’s not just food; it’s a little celebration wrapped in pita bread.

I remember the first time I made this wrap. The aroma of spices sizzling on the grill filled the kitchen, mingling with the fresh scent of chopped parsley and the zing of garlic sauce. As I took that first bite, the tender chicken, kissed by cumin and paprika, mingled perfectly with the crisp lettuce and juicy tomato slices. The creamy garlic sauce brought everything together, balancing the spices with a smooth finish. Each chew was a little adventure—a mix of textures and flavors dancing on my tongue. It’s the kind of meal that turns simple ingredients into a comforting ritual.

Richly spiced chicken marinated to juicy perfection
Creamy garlic sauce that adds a smooth, tangy contrast
Fresh vegetables that bring a satisfying crunch
Warm pita bread that holds everything together beautifully
Ready in just over half an hour, great for busy weeknights

If you’re worried about making it yourself, don’t be. The steps are straightforward, and the flavors come together naturally. Plus, leftovers keep well, so you can enjoy that shawarma taste again without starting from scratch.

Chicken Shawarma Wrap

Total Time: 35 minutes
Yield: 4 wraps 1x

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Description

A flavorful and juicy Chicken Shawarma Wrap made with marinated grilled chicken, fresh vegetables, and a creamy garlic sauce, all wrapped in warm pita bread. Perfect for a delicious and satisfying meal.

Ingredients

Scale

1 pound boneless, skinless chicken thighs, trimmed
3 tablespoons plain Greek yogurt
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large pita breads
1 cup shredded lettuce
1 medium tomato, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/2 cup plain Greek yogurt (for garlic sauce)
1 clove garlic, minced (for garlic sauce)
1 tablespoon lemon juice (for garlic sauce)
1/4 teaspoon salt (for garlic sauce)
1 tablespoon tahini (for garlic sauce)

Instructions

In a large bowl, combine Greek yogurt, olive oil, minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 3 hours or overnight for best flavor.
Preheat a grill pan or skillet over medium-high heat.
Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until the chicken is cooked through and has a nice char. Internal temperature should reach 165°F (74°C).
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice into thin strips.
Prepare the garlic sauce by mixing Greek yogurt, minced garlic, lemon juice, salt, and tahini in a small bowl until smooth. Set aside.
Warm the pita breads in a dry skillet or microwave for 20 seconds until pliable.
To assemble each wrap, spread about 2 tablespoons of garlic sauce onto the center of the pita bread.
Add a quarter of the sliced chicken, followed by shredded lettuce, tomato slices, red onion slices, and chopped parsley.
Drizzle an additional tablespoon of garlic sauce over the fillings if desired.
Fold the sides of the pita over the filling and roll tightly to form a wrap.
Serve immediately and enjoy your Chicken Shawarma Wrap.

Prep Time: 20 minutes
Cook Time: 15 minutes

FAQ

Can I make the marinade ahead of time?
Absolutely. Marinating the chicken overnight deepens the flavor and makes the meat extra tender.

Is this recipe spicy?
It has a mild kick thanks to the cayenne pepper, but you can always adjust the heat to your liking.

Can I substitute pita bread?
Yes, flatbreads or wraps work well too, just warm them before assembling.

How do I store leftovers?
Keep the cooked chicken and garlic sauce in separate airtight containers in the fridge for up to three days. Assemble wraps fresh to keep the pita from getting soggy.

Give this Chicken Shawarma Wrap a try tonight—you’ll find it’s worth every minute spent in the kitchen.