Chicken Shawarma Wrap
Transport your taste buds straight to the streets of the Middle East with this irresistible Chicken Shawarma Wrap recipe! Marinated in a rich blend of aromatic spices—like cumin, coriander, turmeric, and cinnamon—these tender strips of chicken thighs deliver bold, vibrant flavors with every bite. The juicy, spiced chicken is perfectly complemented by caramelized onions and wrapped in warm, soft flatbreads alongside crisp veggies like tomato, cucumber, and lettuce. A finishing drizzle of creamy tahini sauce and optional hot sauce takes these wraps to the next level of indulgence. Ideal for an easy lunch, dinner, or meal prep, this homemade chicken shawarma wrap is perfect for satisfying your cravings while avoiding takeout. Ready in just over 2 hours with minimal active prep, these hearty wraps are a feast for the senses and a surefire crowd-pleaser! Perfect keywords: chicken shawarma wraps, Middle Eastern recipes, homemade shawarma, easy wrap recipes, marinated chicken.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons olive oil
- 100 grams plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 3 garlic cloves
- 1 large onion
- 4 flatbreads or pita
- 1 tomato
- 1 cucumber
- 4 lettuce leaves
- 60 grams tahini sauce
- 20 grams hot sauce (optional)
Instructions
In a bowl, combine olive oil, plain yogurt, lemon juice, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground black pepper, and salt to make the marinade.
Finely mince or crush the garlic cloves and add to the marinade.
Slice the chicken thighs into thin strips and add to the marinade, mixing well to coat. Cover the bowl and refrigerate for at least 2 hours or overnight for best results.
Thinly slice the large onion and set aside.
Heat a large skillet over medium-high heat. Add marinated chicken and sliced onion to the skillet and cook until the chicken is browned and cooked through, about 10-15 minutes. Stir occasionally.
Warm the flatbreads or pitas in a dry skillet or wrap them in a damp cloth and microwave for 30-45 seconds to make them more pliable.
Slice the tomato and cucumber into thin rounds.
To assemble the wraps, place a lettuce leaf in the center of each flatbread, then add a generous portion of the cooked chicken and onion mixture.
Top with sliced tomato, cucumber, a drizzle of tahini sauce, and hot sauce if using.
Fold the sides of the flatbread over the filling, then roll up from the bottom to form a wrap. Secure with a toothpick if necessary.
Serve immediately for the best taste and texture.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 4238 mg | 184% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 17.8 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 701 mg | 54% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2384 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
