There’s nothing quite like the irresistible aroma of spices wafting from the kitchen, especially when it promises a dish as tantalizing as Chicken Shawarma Wraps. I first stumbled upon this method during a frantic weeknight dinner search, when the usual takeout just wouldn’t do. This recipe is not only a triumph in flavor but also a delight in ease. With juicy marinated chicken wrapped in warm pita and fresh, crunchy veggies, it’s a meal that brings everyone to the table, hungry for the first bite.
Imagine the sizzling chicken, marinated in a symphony of cumin, coriander, and a hint of cinnamon that transports you far beyond your kitchen. Plus, this lively wrap comes together in under 40 minutes, making it the perfect answer to those nights when fast food feels like the only option. So let’s roll up our sleeves and delve into this delightful journey of flavors that are not just easy to make but also satisfying enough to convert any fast-food enthusiast into a home-cooking fan!
Why You'll Love This Chicken Shawarma Wraps
- You’ll love how easy it is to whip up these Chicken Shawarma Wraps in under 40 minutes, perfect for busy weeknights.
- The explosion of flavors from the marinated chicken and fresh veggies will transport your taste buds straight to the Middle East.
- These wraps are incredibly versatile, allowing you to customize the toppings to suit your palate or even cater to dietary preferences.
- Not only do they taste amazing, but their vibrant colors and enticing presentation make them a visual feast that will impress any crowd.
Chicken Shawarma Wraps Ingredients
For the Chicken Marinade
• Boneless, skinless chicken thighs or breasts – 1.5 lbs for juicy, flavorful meat that absorbs the spices beautifully.
• Olive oil – 3 tablespoons to keep the chicken moist and enhance flavor.
• Garlic – 3 cloves, minced, adding a fragrant kick to the marinade.
• Ground cumin – 2 teaspoons; this spice lends warmth and depth to your Chicken Shawarma Wraps.
• Ground coriander – 2 teaspoons for a citrusy undertone that complements the spices.
• Ground paprika – 1 teaspoon to introduce a mild smokiness.
• Ground turmeric – 1 teaspoon not only adds color but also offers health benefits.
• Ground cinnamon – 1 teaspoon for a sweet hint that rounds out the flavors.
• Ground black pepper – 1 teaspoon to add a touch of heat.
• Salt – 1 teaspoon balances the flavors perfectly.
• Juice of 1 lemon – to brighten up the marinade with a zesty zing.
For the Wrap
• Pita breads or flatbreads – 4 large; choose your favorite type to hold all the delicious fillings.
• Lettuce – 1 cup, shredded, for a fresh crunch in every bite.
• Tomatoes – 1 cup, diced, bringing juiciness and color.
• Cucumber – 1/2 cup, sliced, for a refreshing bite.
• Red onion – 1/4, thinly sliced, adding a sharp flavor that contrasts wonderfully.
• Pickles – 1/2 cup (optional), for a tangy, crunchy addition.
For the Garlic Sauce
• Plain yogurt – 1/2 cup, creamy goodness that helps flavor the wraps.
• Mayonnaise – 1/4 cup to add richness to the sauce.
• Garlic – 2 cloves, minced, infusing the sauce with garlicky goodness.
• Lemon juice – 1 tablespoon; for that extra zesty punch.
• Salt and pepper – to taste, ensuring the sauce is just right.
Gather these ingredients and prepare to create a meal that promises flavor and satisfaction with every bite!
How to Make Chicken Shawarma Wraps
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Mix the Marinade: In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice. Stir well until all ingredients meld together beautifully.
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Marinate the Chicken: Take your chicken and add it to the marinade, coating it thoroughly. Cover the bowl and refrigerate for at least 30 minutes or overnight if you have time for deeper flavor.
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Preheat Your Oven or Grill: Prepare your cooking space by preheating your oven to 400°F (200°C) or heating a grill pan over medium-high heat. This is crucial for achieving that golden, tender chicken.
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Cook the Chicken: Remove the chicken from the marinade and place it onto a baking sheet or grill. Bake for 20–25 minutes or grill for 6–7 minutes per side until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
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Rest and Slice: Let the chicken rest for a few minutes so all the juices can redistribute. Then, slice it into thin, juicy strips that are perfect for wrapping.
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Prepare the Garlic Sauce: In a bowl, mix together the yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir until the sauce is smooth and creamy, ready to elevate your wraps.
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Lay Out the Wraps: On a clean surface, lay the pita breads or flatbreads in preparation for filling. This is where all those incredible ingredients come together.
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Spread the Garlic Sauce: Generously spread a layer of the garlic sauce on each wrap. Everyone loves a little extra flavor, and this sauce is the star of the show!
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Add the Fillings: Layer on the shredded lettuce, diced tomatoes, cucumber slices, red onion, pickles, and of course, the sliced chicken. Pile them on for a mouthwatering experience!
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Roll the Wraps: Carefully roll the wraps tightly, folding in the sides to secure all that scrumptious filling. Think of it as a cozy blanket for your delicious ingredients.
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Serve and Enjoy: Cut the wraps in half if desired and serve immediately. Watch everyone dig in with smiles!
Optional: Garnish with fresh herbs like parsley or cilantro for added flavor and color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken Shawarma Wraps are a fantastic choice for meal prep, making your busy weeknights a breeze! You can marinate the chicken up to 24 hours in advance, allowing the spices to deeply penetrate the meat for maximum flavor. Just mix the marinade and coat the chicken before refrigerating. Additionally, you can prepare the garlic sauce and store it in the fridge for up to 3 days—its flavor will only improve! When you’re ready to serve, simply cook the chicken as directed and assemble the wraps right before eating to maintain freshness and crunch. With these prep steps, you’ll enjoy fresh, delicious wraps with minimal effort on hectic evenings!
Chicken Shawarma Wraps Variations
Feel free to play with this recipe to suit your flavor preferences and dietary needs, inviting new adventures to your table.
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Gluten-Free: Use gluten-free wraps or lettuce leaves for a fresh, low-carb alternative that still holds all the delicious fillings.
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Spicy: Add a dash of cayenne pepper or sliced jalapeños to the marinade for an extra kick that liven up every bite!
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Herb-Infused: Toss in some chopped fresh herbs like mint or parsley into the garlic sauce for a bright, fragrant twist that elevates the wraps.
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Vegan: Replace chicken with marinated tofu or chickpeas, ensuring you soak them in the same vibrant spices for a delicious plant-based option.
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Creamy: Swap the yogurt and mayonnaise for a vegan alternative or a dollop of creamy avocado for a rich, buttery flavor that pairs beautifully with the spices.
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Roasted Vegetables: Incorporate some roasted bell peppers or zucchini, adding depth and a touch of sweetness, making each wrap more colorful and nutritious.
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Tangy Addition: Layer in some feta cheese or crumbled goat cheese for a tangy flavor that enhances the savory chicken beautifully.
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Sweet Twist: Mix in slices of roasted sweet potatoes or a drizzle of honey in the wrap for a sweet and savory symphony of flavors that will delight your taste buds.
How to Store and Freeze Chicken Shawarma Wraps
Fridge: Keep your Chicken Shawarma Wraps in an airtight container for up to 3 days to maintain their freshness. Reheat in the microwave or oven until heated through.
Freezer: Wrap individually in plastic wrap and then in foil, storing for up to 2 months. Thaw in the fridge overnight before reheating for best results.
Reheating: For best flavor, reheat chicken in a skillet over medium heat to maintain tenderness, adding a splash of water to keep it moist.
Storage of Sauce: Store leftover garlic sauce in a separate container in the fridge for up to 5 days, adding it fresh to each wrap to enhance flavor.
What to Serve with Chicken Shawarma Wraps?
Imagine a vibrant dinner table filled with flavors that balance the warmth of the spices from your wraps with refreshing sides that leave everyone wanting more.
- Classic Hummus: This creamy dip pairs perfectly, bringing a smooth texture that complements the spices in your wraps.
- Tabbouleh Salad: Light and fresh, this herb-filled salad adds a zesty bite that contrasts beautifully with the savory chicken.
- Crispy Fries: Crispy and golden, fries offer a satisfying crunch that everyone loves, plus they’re perfect for dipping in any leftover garlic sauce!
- Roasted Vegetables: A medley of roasted odds and ends, splashed with olive oil and herbs, adds earthy flavors that enhance the overall meal experience.
- Pickled Red Cabbage: Tangy and vibrant, this crunchy addition gives a delightful crunch, cutting through the richness of the wraps for added balance.
- Mint Yogurt Sauce: A cool, refreshing sauce with a hint of mint provides a lovely contrast, enhancing the flavors of the Chicken Shawarma Wraps beautifully.
- Pineapple Mint Mojito: For a refreshing drink option, this fruity twist on a classic mojito perfectly complements the spices with its cool notes.
- Baklava: To finish off the meal on a sweet note, the crisp layers and honey sweetness of baklava leave a memorable ending to the flavor journey.
Chef's Helpful Tips
- When making Chicken Shawarma Wraps, using boneless, skinless chicken thighs adds juiciness, so avoid using chicken breasts, which can dry out.
- Ensure you marinate the chicken for at least 30 minutes to absorb the flavors fully; longer is even better.
- To get the best sear on the chicken, make sure your grill pan or oven is properly preheated to achieve that golden color.
- Letting the chicken rest for a few minutes after cooking helps keep it moist, so don’t skip this step before slicing.
Chicken Shawarma Wraps Recipe FAQs
How do I choose the best chicken for my Chicken Shawarma Wraps?
Absolutely! When picking chicken, boneless, skinless thighs are ideal for their juiciness and flavor. Look for meat that is firm, without any dark spots all over. If you prefer leaner cuts, you can use chicken breasts, but marinate them longer to avoid dryness.
What’s the best way to store leftover Chicken Shawarma Wraps?
To keep your Chicken Shawarma Wraps fresh, place them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave for about 1–2 minutes, or in the oven at 350°F (175°C) until warmed through.
Can I freeze Chicken Shawarma Wraps?
Very! To freeze your wraps, wrap each one individually in plastic wrap, then in aluminum foil. This will protect them from freezer burn. They will last for up to 2 months. When you’re ready to eat, thaw them in the fridge overnight and reheat in the oven or skillet for the best texture.
What should I do if my chicken turns out dry?
If your chicken ends up a bit dry, don’t worry! Here’s how to salvage it: slice the chicken thinly and place it in a skillet with a splash of water or broth. Heat over medium until warmed through and the chicken absorbs some moisture back in. This usually takes about 5-7 minutes.
Can I make these Chicken Shawarma Wraps gluten-free?
Absolutely! To accommodate dietary preferences, simply swap the regular pita or flatbreads for gluten-free versions. Many brands offer tasty gluten-free options that will hold up beautifully in this recipe. Always double-check ingredient labels for hidden gluten sources.
How long will the garlic sauce last in the fridge?
The garlic sauce can be stored in an airtight container in the fridge for up to 5 days. I often make a batch and use it as a dip or spread throughout the week, enhancing flavors not just in wraps but also with veggies and snacks!
Chicken Shawarma Wraps
Ingredients
- 1.5 lbs Boneless, skinless chicken thighs or breasts for juicy, flavorful meat
- 3 tablespoons Olive oil to keep the chicken moist
- 3 cloves Garlic minced
- 2 teaspoons Ground cumin for warmth and depth
- 2 teaspoons Ground coriander for citrusy undertone
- 1 teaspoon Ground paprika to introduce mild smokiness
- 1 teaspoon Ground turmeric adds color
- 1 teaspoon Ground cinnamon for a sweet hint
- 1 teaspoon Ground black pepper for added heat
- 1 teaspoon Salt to balance flavors
- 4 large Pita breads or flatbreads
- 1 cup Lettuce shredded
- 1 cup Tomatoes diced
- 1/2 cup Cucumber sliced
- 1/4 Red onion thinly sliced
- 1/2 cup Pickles (optional)
- 1/2 cup Plain yogurt
- 1/4 cup Mayonnaise
- 2 cloves Garlic minced
- 1 tablespoon Lemon juice
- Salt and pepper to taste
Method
- In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice. Stir well until all ingredients meld together.
- Add the chicken to the marinade, coating it thoroughly. Cover and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- Remove the chicken from the marinade, place it on a baking sheet or grill, and cook for 20-25 minutes (or 6-7 minutes per side on the grill) until properly cooked.
- Let the chicken rest for a few minutes, then slice it into thin strips.
- Mix together the yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper in a bowl until smooth.
- Lay out the pita or flatbreads for filling.
- Spread a layer of garlic sauce on each wrap.
- Layer on the shredded lettuce, diced tomatoes, cucumber, red onion, pickles, and sliced chicken.
- Roll the wraps tightly and cut in half if desired.
- Serve immediately and enjoy!
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