When I first started Reciqa, it was because I realized that my favorite comfort foods didn’t have to be complicated. For me, cooking has always been about connection—making something delicious that brings people together, whether it’s a big family dinner or just a quick weeknight win. I want to share those simple, joyful recipes with you. Today, we’re diving into something that packs an incredible punch of flavor without demanding your entire afternoon: the Chicken Shawarma Wrap. Honestly, this recipe changed my weeknight game forever!
You see, finding that perfect balance between authentic, rich Middle Eastern spices and everyday ease is what I chase in the kitchen. This isn’t some fussy, multi-day affair. This is real food, made fast. This Chicken Shawarma Wrap delivers tender, spiced chicken, bright pickled onions, and that heavenly creamy garlic sauce, all wrapped up ready to go.
Why This Chicken Shawarma Wrap Recipe Works for You
If you’re anything like me, you want big flavor without spending hours hovering over the stove. That’s the magic of this recipe! The beauty of this Chicken Shawarma Wrap is that it uses simple skillet cooking, which gives you that wonderful, slightly charred edge on the chicken that you expect from true shawarma. It’s fast, too—we’re talking about 30 minutes of active time before you’re eating!
The secret sauce, literally, is the combination of the marinade and the homemade garlic sauce. You get all those incredible spices deeply infused into the chicken thighs, which stay juicy no matter what. It just proves that you don’t need a fancy vertical spit to get incredible results at home. This wrap is my go-to when I need something that tastes gourmet but feels totally achievable.
Gathering What You Need for the Chicken Shawarma Wrap
Okay, so gathering your ingredients is half the fun, right? It lets you visualize the finished product! You don’t need anything too obscure here, but getting the ratios right for the spices is key to getting that authentic taste in your Chicken Shawarma Wrap. Don’t skip the tomato paste; it really helps deepen the color and flavor of the chicken.
We are using chicken thighs here, and trust me, that’s intentional. They stay so much juicier than breast meat when you’re cooking them quickly in a hot pan. That moisture is what keeps your wrap from feeling dry!
Chicken Marinade Ingredients for Your Chicken Shawarma Wrap
For the chicken spice blend, grab your salt, pepper, cumin, coriander, paprika, onion powder, turmeric, and a tiny bit of sugar—that helps with browning! Mix all those spices into about three pounds of thinly sliced chicken thighs, along with the tomato paste and olive oil. Give it a good toss until every piece is coated in that beautiful red-orange paste. This is the flavor foundation for your Chicken Shawarma Wrap.
Components of the Creamy Garlic Sauce
This sauce is non-negotiable! It’s what brings everything together. You need mayonnaise and yogurt for the base—equal parts works perfectly. Then, you must use fresh garlic, grated finely, not powder. Five big cloves go in, along with a squeeze of fresh lemon juice and some chopped parsley. Whisk it until it’s perfectly smooth. Seriously, the fresh garlic makes all the difference!
Assembly Ingredients for the Chicken Shawarma Wrap
For assembly, you’ll need your chosen flatbread—lavash is my favorite, but use what you love! We also need thinly sliced red onion, which we’ll treat separately with sumac and lemon juice to make those tangy onions. Then, grab your lettuce, tomatoes, pickles, and, yes, french fries! Fries in the wrap are mandatory for texture, in my opinion. And of course, have your garlic sauce and harissa ready to go!
Step-by-Step Guide to Making the Perfect Chicken Shawarma Wrap
This is where the magic happens! Even though the flavor payoff is huge, the actual steps for this Chicken Shawarma Wrap are surprisingly quick once the chicken has marinated. Remember, cooking is best when it flows smoothly, so let’s tackle these tasks one by one. You’ll be wrapping in no time!
Marinating the Chicken for Deep Flavor
First things first, we need flavor infusion! Grab that big bowl with your sliced chicken thighs. You’re going to dump in all those lovely spices—cumin, coriander, paprika, turmeric, everything—along with the salt, pepper, and that teaspoon of sugar. Then, mix in the tomato paste and olive oil. Use your hands (wash them well afterward!) and really work that mixture into every single piece of chicken. It should look richly coated. Now, cover it up and stick it in the fridge. The instructions say a minimum of 30 minutes, which is great for a quicker meal, but honestly, if you can let it go overnight, wow. That extra time makes the chicken unbelievably flavorful.
Cooking the Spiced Chicken
Once you’re ready to eat, get a really big skillet screaming hot over medium-high heat. We want that slight char, remember? Add the marinated chicken in a single layer if you can—don’t overcrowd the pan, or it will steam instead of sear. Let it sit for a few minutes to start browning nicely, then stir it around. You are looking for the chicken to be completely cooked through, about 8 to 12 minutes total, and you want those deep brown, slightly crispy edges. That’s the texture we need for the best Chicken Shawarma Wrap.
Preparing the Tangy Sumac Onions
While the chicken cooks, or even while it marinates, take care of these onions! Thinly slice half a red onion and toss it in a bowl with sumac, a squeeze of lemon juice, and some fresh parsley. That sumac gives it that beautiful tart, almost lemony bite that cuts through the richness of the chicken and sauce. Just let this mixture sit on the counter for at least 10 minutes. This resting time allows the onions to soften just a touch and really soak up that lovely tangy flavor.
Creating the Homemade Garlic Sauce
While everything else is resting or cooking, whisk up your garlic sauce. In a separate bowl, combine the mayonnaise and plain yogurt. Next, grate those five cloves of garlic right into the mixture—seriously, grate them! You want that potent, fresh flavor. Add your lemon juice and parsley, and whisk vigorously. Keep whisking until it’s completely smooth and creamy. Taste it! If you want more zing, splash in a bit more lemon. This sauce is the backbone of the whole Chicken Shawarma Wrap experience.
Assembling Your Chicken Shawarma Wrap
Time to build! First, warm up your lavash or flatbread—a quick blast in a dry pan or a few seconds in the microwave works wonders to make it pliable. Lay the bread flat. Spread a good layer of your creamy garlic sauce across the middle, and if you like heat, smear on some harissa too. Next, layer your fillings logically: start with lettuce, then pile on that hot, charred chicken. Top the chicken with a generous serving of your tangy sumac onions, pickles, and tomato slices. And yes, you absolutely must add a layer of french fries right on top! Fold the sides in tightly and roll the wrap up from the bottom. Serve it immediately so everything is warm and crisp!
Tips for Expert Level Chicken Shawarma Wrap Results
Getting that authentic taste in your Chicken Shawarma Wrap is all about respecting the textures. If you’re using a larger flatbread, don’t overload the center, or it’ll tear when you roll it—a good rule of thumb is to keep fillings about two inches from the edge. Also, when you cook the chicken, use a cast iron skillet if you have one; the heat retention is unmatched for getting that perfect char. Finally, don’t skip warming the lavash! Cold bread cracks instantly, and nobody wants a broken wrap!
Storage and Reheating Instructions
While this wrap is best eaten immediately, leftovers are totally salvageable! I highly recommend storing the cooked chicken, the garlic sauce, and the sumac onions separately. They all keep really well, and you can assemble a fresh wrap the next day. Reheating the chicken briefly in a dry pan before reassembling keeps the texture much better than microwaving the whole roll.
Storage Table
| Component | Refrigeration Time |
|---|---|
| Cooked Chicken | Up to 4 days |
| Garlic Sauce | Up to 1 week |
| Assembled Wraps | Best eaten same day |
Frequently Asked Questions About the Chicken Shawarma Wrap
We get so many questions about making sure this Chicken Shawarma Wrap tastes just right, especially when it comes to the sauce and the bread. It’s all about simple swaps and timing!
Can I cook the chicken in the oven instead of a skillet?
You absolutely can, especially if you’re making a huge batch! Spread the marinated chicken on a baking sheet—try to keep it in a single layer so it browns nicely. Bake it at 400 degrees Fahrenheit (about 200 Celsius) for about 18 to 20 minutes, stirring halfway through. It won’t get quite the same char as the skillet, but it’s still delicious and tender.
What is the best flatbread substitute for lavash in this Chicken Shawarma Wrap?
If you can’t find lavash, don’t stress! Any soft, pliable flatbread will work beautifully. Large, soft tortillas are a great backup, or large pita bread that you open up can work too. Just make sure whatever you choose is fresh so it doesn’t tear when you roll up all those amazing fillings.
How far ahead can I make the garlic sauce?
You can make the creamy garlic sauce up to a week ahead of time! Since it’s mostly mayo and yogurt, it holds up really well in a sealed container in the fridge. Making it ahead saves you so much time when you’re ready to assemble your Chicken Shawarma Wrap for dinner.
Sharing Your Chicken Shawarma Wrap Experience
I truly hope this recipe brings that authentic, vibrant Middle Eastern flavor right into your kitchen. Let me know down below how your wraps turned out, or tell me what your favorite filling combination was!
Tips for Expert Level Chicken Shawarma Wrap Results
Getting that authentic taste in your Chicken Shawarma Wrap is all about respecting the textures. If you’re using a larger flatbread, don’t overload the center, or it’ll tear when you roll it—a good rule of thumb is to keep fillings about two inches from the edge. Also, when you cook the chicken, use a cast iron skillet if you have one; the heat retention is unmatched for getting that perfect char. Finally, don’t skip warming the lavash! Cold bread cracks instantly, and nobody wants a broken wrap!
If you find the spice mix a bit mild for your taste, go ahead and add an extra half teaspoon of cumin or paprika next time. That’s the beauty of cooking at home—you control the intensity! And one last thing: press your finished wrap down gently in a clean, hot pan for 30 seconds per side before cutting. It seals everything up perfectly.
Storage and Reheating Instructions
While this wrap is best eaten immediately, leftovers are totally salvageable! I highly recommend storing the cooked chicken, the garlic sauce, and the sumac onions separately. They all keep really well, and you can assemble a fresh wrap the next day. Reheating the chicken briefly in a dry pan before reassembling keeps the texture much better than microwaving the whole roll.
Storage Table
| Component | Refrigeration Time |
|---|---|
| Cooked Chicken | Up to 4 days |
| Garlic Sauce | Up to 1 week |
| Assembled Wraps | Best eaten same day |
Frequently Asked Questions About the Chicken Shawarma Wrap
We get so many questions about making sure this Chicken Shawarma Wrap tastes just right, especially when it comes to the sauce and the bread. It’s all about simple swaps and timing! I want everyone to have success making this, so here are the things I hear most often.
Can I cook the chicken in the oven instead of a skillet?
You absolutely can, especially if you’re making a huge batch! Spread the marinated chicken on a baking sheet—try to keep it in a single layer so it browns nicely. Bake it at 400 degrees Fahrenheit (about 200 Celsius) for about 18 to 20 minutes, stirring halfway through. It won’t get quite the same char as the skillet, but it’s still delicious and tender.
What is the best flatbread substitute for lavash in this Chicken Shawarma Wrap?
If you can’t find lavash, don’t stress! Any soft, pliable flatbread will work beautifully. Large, soft tortillas are a great backup, or large pita bread that you open up can work too. Just make sure whatever you choose is fresh so it doesn’t tear when you roll up all those amazing fillings.
How far ahead can I make the garlic sauce?
You can make the creamy garlic sauce up to a week ahead of time! Since it’s mostly mayo and yogurt, it holds up really well in a sealed container in the fridge. Making it ahead saves you so much time when you’re ready to assemble your Chicken Shawarma Wrap for dinner.
Sharing Your Chicken Shawarma Wrap Experience
Well, that’s it! You’ve got the recipe for what I think is the absolute best Chicken Shawarma Wrap out there. I’m always so curious to hear how your cooking turns out. Drop a comment below and let me know what you thought, or share what modifications you tried!
Print
30 Minute Chicken Shawarma Wrap Joy
- Total Time: 32 minutes
- Yield: 4-6 servings
- Diet: Low Fat
Description
Create a delicious Chicken Shawarma Wrap with this straightforward recipe. You get tender, spiced chicken, tangy sumac onions, and creamy garlic sauce all wrapped in soft lavash. This wrap offers big flavor for an easy meal.
Ingredients
- 3 lb chicken thighs (thinly sliced)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp sugar
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1/2 cup mayo
- 1/2 cup yogurt
- 5 cloves garlic (grated)
- 1/2 lemon’s juice
- 1 tbsp parsley (finely chopped)
- 1/2 red onion (thinly sliced)
- 1 tbsp sumac
- 1/2 lemon’s juice
- 1 tbsp parsley (finely chopped)
- lavash (or tortilla, pita, or flatbread)
- garlic sauce
- harissa
- lettuce
- tomato
- pickles
- french fries
Instructions
- Combine sliced chicken thighs with salt, pepper, cumin, coriander, paprika, onion powder, turmeric, sugar, tomato paste, and olive oil in a large bowl. Mix well. Marinate for a minimum of 30 minutes.
- Heat a large skillet over medium-high heat. Add the marinated chicken. Cook, stirring sometimes, until fully cooked and slightly charred, about 8–12 minutes.
- Whisk together mayonnaise, yogurt, grated garlic, lemon juice, and parsley in a bowl until smooth. This is your garlic sauce.
- Mix sliced red onion with sumac, lemon juice, and parsley in a separate bowl. Let this sit for at least 10 minutes.
- Warm your lavash or flatbread. Spread garlic sauce (and harissa if you want heat) onto the bread.
- Layer lettuce, cooked chicken, sumac onions, pickles, tomatoes, and french fries onto the bread.
- Roll the wrap tightly or fold it. Serve immediately.
Notes
- For best flavor, allow the chicken to marinate overnight.
- You can substitute lavash with any flatbread you prefer.
- Add more harissa for extra spice.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Middle Eastern
