I started making Chicken Shawarma Wrap at home because I got tired of craving them at random times and realizing I didn’t want to leave the house just for takeout. After making them myself once, I honestly couldn’t believe how easy they were. The chicken gets packed with flavor from the spices, and once everything is wrapped together with sauce and vegetables, it tastes so good.
What I really like about these wraps is that they feel filling without being overly heavy. They’re great for lunch, dinner, or even meal prep because the chicken keeps really well in the fridge. If you already like recipes like Chicken Caesar Salad, Grilled Mango Pineapple Chicken, or Chicken Shawarma Bowl, this wrap version fits perfectly into that easy homemade dinner rotation.
Why You Will Love This Chicken Shawarma Wrap
What I love most about this recipe is how flavorful the chicken becomes with pretty simple pantry spices. You don’t need a complicated marinade to get really good flavor here.
The wraps are also super customizable depending on what toppings you like. Sometimes I add extra garlic sauce, sometimes more vegetables, and other days I throw in fries because honestly it’s really good that way too.
Another thing I like is how quickly everything comes together once the chicken is cooked. You can prep the ingredients ahead and assemble the wraps whenever you’re ready to eat.
The balance of warm chicken, fresh vegetables, and creamy sauce wrapped in soft flatbread just works really well together.
What You Will Need For Chicken Shawarma Wrap
A large skillet or grill pan works best because it helps the chicken get those browned edges that add so much flavor.
You’ll also need a sharp knife for slicing the chicken and vegetables thinly so the wraps are easier to eat.
A mixing bowl helps coat the chicken evenly in the marinade without making a huge mess.
If you want slightly crisp wraps, a pan or sandwich press works really well for lightly toasting them after assembling.
Ingredients You Will Need
For The Chicken
- 1½ pounds chicken thighs or chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon lemon juice
The wraps
- 4 large flatbreads or tortillas
- 1 cup shredded lettuce
- 1 tomato, sliced
- ½ cucumber, sliced
- ¼ red onion, sliced
- ½ cup garlic sauce or yogurt sauce
How To Make Them
In a large bowl, combine olive oil, paprika, cumin, garlic powder, turmeric, black pepper, salt, and lemon juice.
Add the chicken and coat well in the seasoning mixture.
Let the chicken marinate for at least 30 minutes if possible.
Heat a skillet or grill pan over medium-high heat.
Cook the chicken for about 5 to 7 minutes per side until fully cooked and lightly charred around the edges.
Let the chicken rest for a few minutes, then slice into thin strips.
Lay the flatbreads out and spread garlic sauce across the middle.
Add lettuce, tomato, cucumber, onion, and sliced chicken.
Wrap tightly and serve immediately or lightly toast in a pan for extra crispiness.
I usually add extra sauce because shawarma wraps always taste better that way in my opinion. These wraps also pair really well with Frisee Salad, Baked Cheesy Quesadilla, or even Strawberry Lemonade if you want something fresh on the side.
Tips For Chicken Shawarma Wraps
Chicken thighs stay juicier here, but chicken breasts still work really well if that’s what you already have.
Letting the chicken marinate longer gives better flavor, although it still tastes good even with a shorter marinade.
Warming the flatbreads slightly before assembling helps stop them from cracking while wrapping.
If you want extra texture, add fries or pickles inside the wrap before rolling it up.
Chicken Shawarma Wrap
Description
What I really like about these wraps is that they feel filling without being overly heavy. They’re great for lunch, dinner, or even meal prep because the chicken keeps really well in the fridge.
Ingredients
Instructions
-
In a large bowl, combine olive oil, paprika, cumin, garlic powder, turmeric, black pepper, salt, and lemon juice.
-
Add the chicken and coat well in the seasoning mixture.
-
Let the chicken marinate for at least 30 minutes if possible.
-
Heat a skillet or grill pan over medium-high heat.
-
Cook the chicken for about 5 to 7 minutes per side until fully cooked and lightly charred around the edges.
-
Let the chicken rest for a few minutes, then slice into thin strips.
-
Lay the flatbreads out and spread garlic sauce across the middle.
-
Add lettuce, tomato, cucumber, onion, and sliced chicken.
-
Wrap tightly and serve immediately or lightly toast in a pan for extra crispiness.
-
I usually add extra sauce because shawarma wraps always taste better that way in my opinion. These wraps also pair really well with Frisee Salad, Baked Cheesy Quesadilla, or even Strawberry Lemonade if you want something fresh on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 6g30%
- Sodium 780mg33%
- Total Carbohydrate 36g12%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
