Chicken Shawarma Wrap. I always end up making this when I want something that feels a little special without fuss. The spice mix and quick pan-char give the chicken a depth you can taste even on a busy weeknight. {savory weeknight favorite, bright garlicky sauce}
I learned early to keep the build simple. I recommend making the sauce while the chicken marinates. For a quick chicken idea to pair with a different meal, try 30-minute lemon chicken. — Chef Thomas
Table of Contents
Why You’ll Love Chicken Shawarma Wrap
Chicken Shawarma Wrap. I made this a hundred times in small restaurant kitchens and at home. I like recipes that are forgiving and repeatable, and this one is that kind of recipe. {crispy edges, creamy garlic sauce} It balances warm spices, bright pickled onion, and a garlicky sauce in a handheld form.
- Real everyday ingredients: Uses pantry spices you probably already have.
- Fast, flexible cooking: Marinate ahead or toss it together the same day.
- Textural contrast: Soft flatbread with crisp fries and charred chicken.
- Family-friendly build: Kids can pick their toppings and help assemble.
If you want a richer, buttery chicken to compare, see my notes and a similar idea in the garlic butter mushroom stuffed chicken. Chef Thomas finds this balance useful in weeknight rotation.
Ingredients for Chicken Shawarma Wrap
- 3 lb chicken thighs
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp sugar
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1/2 cup mayo
- 1/2 cup yogurt
- 5 cloves garlic
- 1/2 lemon’s juice
- 1 tbsp parsley
- 1/2 red onion
- 1 tbsp sumac
- 1/2 lemon’s juice
- 1 tbsp parsley
- lavash
- garlic sauce
- harissa
- lettuce
- tomato
- pickles
- french fries
These ingredients give you spice, fat, acid, and texture. The yogurt and mayo make a silkier sauce, while tomato paste and spices build the savory backbone. Chef Thomas trusts this mix for dependable flavor and structure.
How to Make Chicken Shawarma Wrap
Step 1: Marinate the chicken
In a large bowl, combine sliced chicken thighs with salt, pepper, cumin, coriander, paprika, garlic powder, onion powder, turmeric, sugar, tomato paste, and olive oil. Mix well to evenly coat. Let marinate for at least 30 minutes, ideally overnight.
Step 2: Cook the chicken
Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until fully cooked and lightly charred in spots, about 8–12 minutes depending on thickness.
Step 3: Make the garlic sauce
In a bowl, whisk together mayonnaise, yogurt, grated garlic, lemon juice, and parsley until smooth. Adjust seasoning to taste.
Step 4: Marinate the onions
In another bowl, mix sliced red onion with sumac, lemon juice, and parsley. Let sit for at least 10 minutes to soften and marinate.
Step 5: Warm and assemble
Warm your lavash or flatbread. Spread a layer of garlic sauce (and harissa if using), then add lettuce, cooked chicken, sumac onions, pickles, tomatoes, and fries. Roll it up like a burrito or fold it like a gyro.
Step 6: Serve
Enjoy your chicken shawarma wrap warm. Chicken Shawarma Wrap tastes best right away, with the fries still crisp.
How I Serve Chicken Shawarma Wrap
I keep the assembly casual. I lay out warm lavash, bowls of sauce, and the toppings, and let people build their own. That keeps leftovers tidy and lets everyone pick their favorite combo. I sometimes put a little extra harissa on the side for anyone who wants a kick. Chef Thomas often slices the wraps on the bias so they’re easier to eat.
- Cut lettuce thin so it tucks into the wrap.
- Offer extra pickles for brightness.
- Serve fries on the side if you want them extra crisp.
Try pairing a simple green salad or a quick rice pilaf with the wraps for a fuller plate.
Variations and Adjustments for Chicken Shawarma Wrap
Lean and light
Swap chicken thighs for boneless skinless breasts if you prefer leaner meat. Cook a little less time and rest before slicing to keep moisture. Adjust the oil in the marinade down a touch.
Smokier profile
Add a dash of smoked paprika or a touch of cumin toasted in the pan. I use this when I want a deeper, grilled note without firing up the grill. Chef Thomas will sometimes finish the chicken with a quick broil to mimic char.
Vegetarian option
Use thick slices of roasted eggplant or seared portobello in place of chicken. Keep the same spices and sauce; they stand up well to bold flavors.
Sauce swaps
If you like tang, add more lemon to the garlic sauce. For a richer finish, fold in a spoonful of tahini. Keep balance in mind so the wrap doesn’t get soggy.
These adjustments keep the framework the same while letting you adapt to what’s on hand or who’s eating.
Storing and Making Chicken Shawarma Wrap Ahead
You can separate components to keep things fresh. Store cooked chicken in a shallow container and the sauce in its own jar. Keep pickles and onions in small bowls so they don’t soften the bread. When I make extra chicken, I reheat it quickly in a skillet to bring back some of the char before assembling. Chef Thomas recommends assembling just before eating if you want the best texture.
If you must assemble ahead, wrap tightly in foil and keep chilled until you reheat. Reheat in a warm oven or a skillet to avoid soggy bread. Label your containers so you know what to use first.
The Small Detail That Makes Chicken Shawarma Wrap Work
What I notice most is the contrast. The warm, spice-seared chicken needs something bright and sharp. The quick sumac onions provide that lift and cut through the richness. I always reserve a little extra lemon and pickles for the table because the acidity keeps each bite lively. The fries inside are optional, but they add a familiar comfort and a salty crunch that kids and adults both like. Chef Thomas finds that small contrast keeps people coming back for seconds.
Small finishing touches change the whole bite. That one bright element matters.
Conclusion
For a solid reference on a classic take, see Chicken Shawarma (Middle Eastern) – RecipeTin Eats for a slightly different spice profile and method. If you want another wrap-focused approach, check Chicken Shawarma Wraps – Cooking for Keeps for assembly ideas and alternate toppings.
Final Thoughts on Chicken Shawarma Wrap
Chicken Shawarma Wrap. This is the kind of recipe I make when I want something that travels from kitchen to table with little drama. The sauce, the pickled onions, the spices, and a bit of char all come together in a straightforward way. If you tinker with one element—more lemon, more smoke, crisp fries—you’ll learn what your family prefers. Thanks for reading and cooking with me, Chef Thomas.
Chicken Shawarma Wrap
Ingredients
Instructions
- In a large bowl, combine sliced chicken thighs with salt, pepper, cumin, coriander, paprika, garlic powder, onion powder, turmeric, sugar, tomato paste, and olive oil. Mix well to evenly coat. Let marinate for at least 30 minutes, ideally overnight.
- Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until fully cooked and lightly charred in spots, about 8–12 minutes depending on thickness.
- In a bowl, whisk together mayonnaise, yogurt, grated garlic, lemon juice, and parsley until smooth. Adjust seasoning to taste.
- In another bowl, mix sliced red onion with sumac, lemon juice, and parsley. Let sit for at least 10 minutes to soften and marinate.
- Warm your lavash or flatbread. Spread a layer of garlic sauce (and harissa if using), then add lettuce, cooked chicken, sumac onions, pickles, tomatoes, and fries. Roll it up like a burrito or fold it like a gyro.
- Enjoy your chicken shawarma wrap warm. Chicken Shawarma Wrap tastes best right away, with the fries still crisp.
