Chicken Shawarma Wrap Recipe

If you’ve ever yearned for a street-food favorite that’s bursting with vibrant Middle Eastern flavors and wrapped up in a perfectly soft flatbread, then this Chicken Shawarma Wrap recipe is your new go-to. Juicy, marinated chicken thighs kissed with spices and cooked to tender perfection come together with tangy sumac onions, creamy garlic sauce, crisp veggies, and even crispy fries for that satisfying crunch. Every bite delivers a harmonious blend of smoky, tangy, and savory notes that make the Chicken Shawarma Wrap utterly irresistible—trust me, once you try it, there’s no turning back!

Ingredients You’ll Need

Don’t let the list intimidate you—each ingredient in this Chicken Shawarma Wrap is straightforward but absolutely essential for building its iconic flavor profile. From aromatic spices that infuse the chicken with warmth to fresh herbs adding brightness, every component plays a role in creating a perfectly balanced dish.

• 3 lb chicken thighs (thinly sliced): The star of the wrap, juicy and tender for maximum flavor absorption.
• 2 tsp salt: Enhances all the spices and locks in moisture.
• 1 tsp black pepper: Adds a subtle kick and depth to the marinade.
• 1 tsp ground cumin: Brings earthy warmth typical of shawarma seasoning.
• 1 tsp ground coriander: Offers a lemony, floral brightness.
• 1 tsp paprika: For vibrant color and mild smoky flavor.
• 1 tsp onion powder: Adds rich, savory undertones.
• 1 tsp turmeric: Gives that golden hue and subtle earthiness.
• 1 tsp sugar: Balances the spices with a gentle sweetness.
• 2 tbsp tomato paste: Deepens flavor and helps create a sticky marinade coating.
• 1 tbsp olive oil: For moisture and helps the chicken caramelize nicely.
• 1/2 cup mayo: Provides creaminess in the garlic sauce.
• 1/2 cup yogurt: Lightens the garlic sauce with tangy freshness.
• 5 cloves garlic (grated): The garlicky punch that wakes up every bite.
• 1/2 lemon’s juice: Adds bright acidity to both sauce and onions.
• 1 tbsp parsley (finely chopped): Fresh herbaceous notes to finish.
• 1/2 red onion (thinly sliced): For pickled sumac onions with a vibrant tang.
• 1 tbsp sumac: A tangy, lemony spice that elevates the onions beautifully.
• Lavash, tortilla, pita, or flatbread: Choose your favorite wrap base for flexibility.
• Harissa (optional): Adds heat and complexity for those who love bold flavors.
• Lettuce, tomato, pickles: Fresh veggies to add crunch and brightness.
• French fries: A fun, crispy addition that’s traditional in authentic wraps.

How to Make Chicken Shawarma Wrap

Step 1: Marinate the Chicken

Begin by tossing your thinly sliced chicken thighs in a vibrant blend of salt, black pepper, cumin, coriander, paprika, onion and garlic powders, turmeric, sugar, tomato paste, and olive oil. Mix everything until the chicken is well-coated and every piece is bursting with flavor. Let it marinate for at least 30 minutes so the spices penetrate the meat—overnight is even better for the juiciest and most fragrant chicken you’ve ever tasted.

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat and add your marinated chicken. Cook it evenly, stirring occasionally, until the chicken is cooked through and has those delightful little charred spots that add smoky depth. This usually takes about 8 to 12 minutes depending on thickness. The aroma at this point is already enough to have you drooling.

Step 3: Make the Garlic Sauce

The creamy garlic sauce isn’t just a bonus; it’s an essential partner to the spicy chicken. Whisk together mayonnaise, yogurt, freshly grated garlic, lemon juice, and parsley until the sauce is silky smooth. Adjust seasoning to your taste, balancing the garlic’s punch with the tang from the lemon and yogurt for a sauce that elevates every bite in your Chicken Shawarma Wrap.

Step 4: Prepare the Sumac Onions

In a small bowl, mix thinly sliced red onions with sumac, lemon juice, and parsley. Let this mixture sit for at least 10 minutes so the onions soften and absorb that signature tangy, slightly tart flavor. These sumac onions add a refreshing contrast that brightens the wrap beautifully.

Step 5: Assemble the Chicken Shawarma Wrap

Warm your choice of lavash, flatbread, pita, or tortilla, then spread a generous layer of the garlic sauce (and harissa for those craving some heat). Layer on crisp lettuce, juicy tomato slices, the charred chicken, tangy sumac onions, crunchy pickles, and don’t hold back on adding crispy french fries inside. Roll or fold your wrap tightly like a burrito or gyro, and you’re ready to enjoy!

How to Serve Chicken Shawarma Wrap

Garnishes

Adding fresh garnishes like chopped parsley or a sprinkle of sumac before serving gives the wrap a pop of color and a final burst of flavor. A drizzle of extra garlic sauce or harissa right before eating also amps up the indulgence and richness of the Chicken Shawarma Wrap experience.

Side Dishes

This wrap shines on its own but pairing it with crispy potato wedges, a fresh cucumber and tomato salad, or a fragrant rice pilaf can turn any meal into a feast. For a lighter contrast, try a simple tahini-dressed kale salad to balance all the richness.

Creative Ways to Present

Feeling fancy? Serve your Chicken Shawarma Wrap sliced diagonally on a wooden board with small bowls of extra garlic sauce, harissa, and pickles for dipping. You can even transform the wrap into bite-sized pinwheels perfect for party platters or fun appetizers.

Make Ahead and Storage

Storing Leftovers

If you have any leftover chicken or assembled wraps, store the chicken separately in an airtight container in the fridge for up to three days. Keep your garlic sauce refrigerated as well, and wrap the flatbreads tightly to prevent drying out.

Freezing

The cooked chicken shawarma can be frozen for up to two months. Portion it into freezer-safe bags or containers, then thaw in the refrigerator overnight before reheating. Avoid freezing the assembled wrap as the fresh veggies and sauces can lose their texture.

Reheating

Reheat the chicken gently in a skillet over medium heat to regain some crispness, or microwave it if you’re short on time. Warm the flatbread separately, then reassemble with fresh veggies and sauce to maintain that fresh, vibrant bite the Chicken Shawarma Wrap is known for.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work fine but remember that thighs are juicier and more forgiving during cooking, which makes the wrap extra tender and flavorful.

What is sumac, and can I substitute it?

Sumac is a tangy, lemony spice common in Middle Eastern cooking. If you don’t have any, a squeeze of fresh lemon juice can mimic its acidity in the sumac onions.

Is the garlic sauce spicy?

No, the garlic sauce itself isn’t spicy; it’s creamy and tangy. If you want heat, add some harissa either into the sauce or directly in the wrap.

Can I prepare the Chicken Shawarma Wrap for meal prep?

Definitely! Prepare the chicken, sauce, and onions ahead of time, then assemble wraps fresh each day for the best texture and flavor.

What breads work best for this wrap?

Lavash is traditional and perfect because it’s thin and flexible, but pita, flatbread, or even large tortillas will do in a pinch!

Final Thoughts

Trying your hand at this Chicken Shawarma Wrap is like inviting a delicious burst of Middle Eastern street food right into your kitchen. It’s flavorful, satisfying, and endlessly customizable, making it a perfect meal for any day of the week. Don’t hesitate—grab those spices, marinate that chicken, and enjoy every layered bite of this incredible wrap!

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