Name: Chicken Shawarma Wrap
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 3 lb chicken thighs, sliced (Thighs give the best juiciness and flavor.); 2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp turmeric; 1 tsp sugar; 2 tbsp tomato paste (Adds depth and color.); 1 tbsp olive oil (Use avocado oil for higher smoke point if needed.); 1/2 cup mayo (Swap mayo for extra yogurt for a lighter sauce.); 1/2 cup yogurt (Use Greek yogurt for tang and thickness.); 5 cloves garlic, grated or minced; 1/2 lemon juice; 1 tbsp parsley (Chop finely for smooth blending.); 1/2 red onion thinly sliced; 1 tbsp sumac; 1/2 lemon juice; 1 tbsp parsley; lavash (flatbread) (Warm prior to assembly.); garlic sauce; harissa (optional) (For added heat.); lettuce (For crunch.); tomato (Sliced for freshness.); pickles (For tang.); french fries (Optional but traditional.)

Chicken shawarma wraps are a bright, savory take on comfort food: tender, spiced chicken with a light char, creamy garlic-yogurt sauce, tangy sumac onions, crunchy pickles, and salty fries tucked inside warm lavash. The texture mix—juicy meat, crisp lettuce and fries, soft flatbread—gives every bite contrast and depth. This recipe is simple to pull together: a straightforward spice paste, a quick pan-sear, and an easy yogurt-mayo sauce that comes together while the chicken cooks. It’s great for weeknight dinners, make-ahead lunches, or casual weekend gatherings. If you like similar handheld meals, try the cheesy chicken garlic wraps for another crowd-pleasing option. Serve it hot with extra garlic sauce and a wedge of lemon for squeezing.

Why You’ll Love This Chicken Shawarma Wrap

Bold, warm spices (cumin, coriander, paprika, turmeric) without being overpowering.
Juicy, thinly sliced chicken thighs that caramelize quickly in a hot skillet.
Creamy garlic-yogurt sauce that adds tang and coolness to each bite.
Quick marination option: 30 minutes for weekday cooking or overnight for deeper flavor.
Flexible assembly: add fries for crunch and salt, or keep it simple with veggies.
Uses common pantry spices and simple store-bought lavash (flatbread).
Great for feeding a small crowd—assemble a wrap station and let everyone build their own.
Works well as leftovers; components reheat well or make a great salad topper.

What Is Chicken Shawarma Wrap?

Chicken shawarma wrap is a Middle Eastern-inspired street-food style sandwich made by rolling spiced, grilled or pan-seared chicken with pickles, fresh vegetables, and sauces inside a flatbread. It tastes savory, slightly smoky from charring, mildly spiced with warm aromatics, and bright from lemon and sumac. The sauce brings creaminess and the pickled onion and pickles add tang to balance the richness. Traditionally cooked on a vertical rotisserie, this home version replicates the flavor by marinating thinly sliced chicken and searing it hot in a skillet until lightly charred. It’s the perfect casual meal—comforting, fast enough for weeknights, and fun for weekend gatherings or brunch.

Ingredients for Chicken Shawarma Wrap

For the Base

3 lb chicken thighs, 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 garlic powder
1 tsp turmeric
1 tsp sugar
2 tbsp tomato paste
1 tbsp olive oil

For the Sauce

1/2 cup mayo
1/2 cup yogurt
5 cloves garlic, grated or minced
1/2 lemon’s juice
1 tbsp parsley

For the Onion Garnish

1/2 red onion, thinly sliced
1 tbsp sumac
1/2 lemon’s juice
1 tbsp parsley

To Serve

lavash (flatbread)
garlic sauce
harissa (optional)
lettuce
tomato
pickles
french fries

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Thighs give the best juiciness and flavor. Use boneless, skinless chicken breasts if you want leaner meat (slice thin and reduce cook time).
Yogurt/Mayo: Swap mayo for extra yogurt for a lighter sauce, or use Greek yogurt for tang and thickness. For dairy-free, use vegan mayo and coconut or soy yogurt (flavor will shift).
Tomato paste: Adds depth and color. If needed, use 1–2 tbsp ketchup in a pinch, but reduce sugar.
Oil: Olive oil works well. Use avocado oil for higher smoke point if you plan very high heat.
Sumac: If you don’t have sumac for the onions, a light squeeze of extra lemon and a pinch of smoked paprika can add tang and color.
Fries: Optional but traditional in many shawarma wraps—use oven fries or sweet potato fries for variation.
Harissa: Optional for heat. You can substitute sriracha or a pinch of cayenne for a more everyday pantry swap.

Step-by-Step Instructions

Step 1 – Make the spice paste and marinate the chicken
In a large bowl, mix salt, pepper, cumin, coriander, paprika, onion powder, garlic powder, turmeric, sugar, tomato paste, and olive oil. Add the sliced chicken thighs and toss to coat. Cover and marinate at least 30 minutes or overnight in the fridge.
Visual cue: The chicken should look evenly coated and slightly glossy from the tomato paste and oil.

Step 2 – Cook the chicken
Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer if possible; cook in batches if needed. Sear until fully done and lightly charred, about 8–12 minutes. Stir or flip occasionally so slices brown evenly.
Pro cue: Aim for small brown bits on the chicken pieces—those caramelized edges add big flavor.

Step 3 – Prepare the garlic-yogurt sauce
While the chicken cooks, whisk together mayo, yogurt, grated garlic, lemon juice, and parsley in a bowl until smooth. Chill until ready to use so flavors meld and the sauce is cool when assembling.

Step 4 – Marinate the red onions
In a small bowl, combine thinly sliced red onion, sumac, lemon juice, and parsley. Toss and let marinate for at least 10 minutes to soften the bite and pick up tangy flavor.

Step 5 – Warm bread and assemble
Warm lavash or flatbread on a dry skillet for 20–30 seconds per side. Spread with garlic sauce, then layer lettuce, tomato, pickles, a generous portion of chicken, sumac onions, and fries. Add harissa if you want heat. Roll tightly and enjoy warm.
Visual cue: The wrap should hold together without overstuffing; tuck in edges and roll snugly.

Pro Tips for Success

Marinate longer when possible: 30 minutes is fine, but overnight develops deeper flavor.
Slice chicken thin and evenly so pieces cook quickly and uniformly.
Use a hot skillet to get a light char—don’t overcrowd the pan or the meat will steam.
Cook in batches if your pan is small; piling the chicken reduces browning.
Let the sauce sit chilled for at least 10 minutes so garlic mellows and flavors combine.
Warm the lavash briefly to make it pliable and prevent tearing while rolling.
Add fries right before rolling to keep them crisp—stale fries make the wrap soggy.
Taste and adjust salt and lemon at the end; acidity brightens the whole wrap.

Flavor Variations

Optional: Spicy Harissa Shawarma — mix 1–2 tsp harissa into the sauce for a smoky heat.
Optional: Lemon-Herb Twist — add extra chopped parsley and a 1 tsp lemon zest to the sauce for a fresher profile.
Optional: Garlic Lovers — double the garlic in the sauce or add a garlic paste to the chicken marinade.
Optional: Smoky Shawarma — add 1/2 tsp smoked paprika to the spice mix for a hint of smoke.
Optional: Green Tahini Sauce — swap the mayo-yogurt for tahini thinned with lemon and water for a nutty alternative.
Optional: Veggie Boost — add thin cucumber ribbons and shredded carrots for extra crunch and color.

Serving Suggestions

Serve with extra garlic sauce and lemon wedges for squeezing.
Pair with a simple cucumber-tomato salad dressed with lemon and olive oil.
Offer hot fries or oven wedges on the side for a classic street-food feel.
Make a platter for guests: warm lavash, cooked chicken, bowls of sauce, onions, pickles, and fries so everyone builds their own.
For a low-carb option, serve the chicken and toppings over a bed of greens instead of flatbread.
Great for picnics—wraps travel well when kept separate from sauces and added at the last minute.

Make-Ahead, Storage & Reheating

Make-ahead: Marinate chicken up to 24 hours in the fridge. Sauce can be made 2–3 days ahead; keep chilled. Onion-sumac mix holds 1–2 days and actually tastes better after a short rest.
Storage: Store cooked chicken in an airtight container in the fridge for up to 4 days. Sauce and onions each last 3–4 days refrigerated. Lavash should be wrapped to avoid drying out.
Reheating: Reheat chicken gently in a skillet over medium heat just until warm, or microwave in short bursts to avoid drying. Re-crisp fries in a hot oven or toaster oven for best texture.
Texture note: The wrap will soften over time as sauces and juices soak the bread—assemble just before serving for the best texture.

Storage and Freezing Instructions

Freezing cooked chicken: You can freeze cooked spiced chicken in airtight freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Do not freeze assembled wraps: The bread and fries will become soggy and lose texture. Instead, freeze only the cooked chicken or store sauce and cook fresh fries.
Freeze sauce? It’s not recommended—mayo and yogurt-based sauces can separate when frozen. Keep sauce refrigerated and use within 3–4 days.
Label containers with date and contents to keep track of freshness.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 650 kcal | 40 g | 45 g | 30 g | 3 g | 950 mg

Estimates vary by brands and portions.

FAQ About Chicken Shawarma Wrap

Q: My chicken tastes bland. What should I do?
A: Check salt level in the marinade and finish with a squeeze of lemon before serving to brighten flavors.
Q: Why is my sauce too garlicky or too mild?
A: Garlic strength varies. If too strong, let the sauce rest in the fridge 30–60 minutes or add more yogurt/mayo to mellow. If too mild, add a little more grated garlic.
Q: How can I tell when chicken is fully cooked?
A: Thin slices cook quickly—internal temperature should reach 165°F (74°C) or cut a piece: juices should run clear and meat should be no longer pink.
Q: The chicken came out dry. What happened?
A: Overcooking or too-high heat can dry thin slices. Reduce pan time and keep thighs in slightly larger pieces. Thighs usually stay moist with proper timing.
Q: Can I use store-bought rotisserie chicken instead of cooking?
A: Yes. Warm and toss pieces with a little of the spice paste or sauce to keep the shawarma flavor and then assemble.
Q: How do I keep the wrap from getting soggy?
A: Spread sauce thinly, add fries and crunchy veggies last, and assemble right before eating. Warm bread briefly to avoid excess moisture.

Notes

Use a spoon to press tomato paste into the spice mix so it spreads evenly over the chicken.
Chop parsley finely for the sauce so it blends smoothly into the mayo-yogurt base.
If your lavash is large, fold the bottom up before rolling to prevent filling from falling out.
Keep a small bowl of extra garlic sauce on the side for dipping any extra fries or adding more moisture as you eat.
For cleaner slicing of chicken, let it rest 2–3 minutes after cooking before moving to a serving bowl.

Troubleshooting

Problem: Marinade isn’t sticking to the chicken. Fix: Pat chicken dry first, then toss with the spice paste; the paste will cling better to drier meat.
Problem: Chicken is burning on the outside and raw inside. Fix: Lower heat to medium, cook a bit longer, and slice chicken thinner for even cooking.
Problem: Sauce separates or is runny. Fix: Whisk in a little more mayo or chill the sauce to thicken. If too thick, thin with a teaspoon of water or lemon juice.
Problem: Wrap falls apart while eating. Fix: Don’t overfill, tuck ends in, and roll tightly. Wrap in parchment for easier eating.
Problem: Onions too sharp. Fix: Let them sit in sumac and lemon for 10–15 minutes to mellow or rinse briefly in cold water, then drain.

Final Thoughts

This Chicken Shawarma Wrap is reliable, full-flavored, and flexible—perfect for busy nights and casual entertaining. The combination of warm spices, tangy sauce, and contrasting textures makes it a repeat favorite. Try the simple steps above, make small tweaks to suit your taste, and enjoy a fast, satisfying wrap any night of the week.

Conclusion

If you want a reference for the traditional chicken shawarma technique and inspiration, see this detailed recipe from Chicken Shawarma (Middle Eastern) – RecipeTin Eats for more background and ideas.