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Served chicken shawarma wraps with sauces and pickles

How to Make the Best Chicken Shawarma Wrap at Home

Make the best chicken shawarma wrap at home with juicy marinated chicken, warm spices, creamy garlic sauce, and fresh toppings. A healthy, flavorful Middle Eastern-inspired recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 520 kcal

Ingredients
  

For the Chicken Marinade:

  • 1.2 –1.5 lbs 550–700 g boneless, skinless chicken thighs
  • ½ cup plain yogurt
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 cloves garlic minced
  • 1½ tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp paprika sweet or smoked
  • ½ tsp turmeric
  • ¼ tsp ground cinnamon
  • ¼ –½ tsp cayenne pepper optional, for heat
  • 1 –1½ tsp salt
  • ½ tsp black pepper

For the Wraps:

  • 4 –6 large pita breads or flatbreads
  • 2 medium tomatoes sliced
  • 1 small onion thinly sliced
  • ¼ cup fresh parsley chopped
  • ½ cup pickles or pickled turnips sliced

For Garlic Yogurt Sauce:

  • ½ cup plain yogurt
  • 1 –2 garlic cloves minced
  • 1 tbsp lemon juice
  • Salt & black pepper to taste

Optional Add-ons:

  • 2 tbsp tahini
  • ½ cup hummus

Instructions
 

Make the Marinade:

  • In a large bowl, whisk yogurt, olive oil, lemon juice, minced garlic, and all spices until combined.

Marinate Chicken:

  • Add chicken thighs, coating evenly. Cover and refrigerate at least 2 hours (overnight for best results).

Cook the Chicken:

  • Skillet: Heat oil in a cast-iron pan. Cook chicken 5–7 minutes per side until charred and cooked through.
  • Oven: Roast at 425°F (220°C) for 20–25 minutes on a wire rack. Broil 2 minutes for extra char.
  • Grill: Grill chicken 5–6 minutes per side until smoky and golden.

Rest & Slice:

  • Let chicken rest 5 minutes. Slice thinly against the grain.

Make Garlic Yogurt Sauce:

  • Mix yogurt, garlic, lemon juice, salt, and pepper. Chill until serving.

Assemble the Wraps:

  • Warm pita bread. Spread garlic yogurt sauce (or hummus/tahini). Add chicken slices, tomatoes, onion, parsley, and pickles. Roll tightly into a wrap.

Serve:

  • Slice wraps in half. Serve with extra sauce and lemon wedges.

Notes

  • Best Cut: Chicken thighs are juicier than breasts. If using breasts, don’t overcook.
  • Meal Prep: Cooked shawarma chicken lasts up to 4 days in the fridge. Store components separately.
  • Freezer Tip: Marinated raw chicken can be frozen for up to 2 months.
  • Variations: Try lettuce wraps for a low-carb version or serve in a chicken shawarma bowl with rice and salad.