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Golden toasted Chicken Shawarma Wrap sliced in half and filled with juicy spiced chicken, fresh vegetables, feta cheese, and creamy garlic yogurt sauce on a rustic wooden board.

Chicken Shawarma Wrap

This easy Chicken Shawarma Wrap is loaded with juicy Mediterranean-spiced chicken, crisp fresh vegetables, creamy garlic yogurt sauce, and wrapped inside a warm toasted tortilla. It's a healthier homemade version of the popular street food that's perfect for meal prep, lunches, or quick family dinners and comes together in about 30 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinate time 30 minutes
Total Time 1 hour 5 minutes
Course dinner, Main Course, Snack
Cuisine Mediterranean
Servings 6 wraps
Calories 465 kcal

Ingredients
  

Chicken Shawarma

  • 2 pounds boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 4 cloves garlic minced
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Garlic Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 2 cloves garlic finely grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • Pinch of salt

Wraps

  • 6 large flour tortillas or pita breads
  • 2 cups chopped romaine lettuce
  • 1 cup diced cucumbers
  • 1 cup diced tomatoes
  • ½ cup thinly sliced red onion
  • ¼ cup chopped fresh parsley
  • ½ cup crumbled feta cheese optional
  • Pickled turnips optional

Instructions
 

  • In a large bowl, whisk together the olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, garlic powder, onion powder, smoked paprika, oregano, cinnamon, salt, and pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 30 minutes or up to overnight.
  • Mix together the Greek yogurt, grated garlic, lemon juice, olive oil, parsley, and salt until smooth. Refrigerate until ready to serve.
  • Heat a large skillet over medium-high heat. Cook the chicken for 6–7 minutes per side until nicely caramelized and the internal temperature reaches 165°F. Let rest for 5 minutes before slicing into thin strips.
  • Heat each tortilla or pita in a dry skillet for about 20 seconds per side until warm and flexible.
  • Spread garlic yogurt sauce over each tortilla. Top with lettuce, cucumbers, tomatoes, onions, sliced shawarma chicken, parsley, feta, and pickled turnips if using. Roll tightly, toast in the skillet for 1–2 minutes if desired, slice in half, and serve immediately.

Notes

Notes

  • Marinate overnight for the most authentic flavor.
  • Chicken thighs stay much juicier than chicken breasts.
  • Warm tortillas before rolling to prevent cracking.
  • Store the components separately for easy meal prep.
  • The garlic yogurt sauce tastes even better after sitting for a few hours.

Nutrition (Approximate)

  • Calories: 465
  • Protein: 37g
  • Carbohydrates: 27g
  • Fat: 23g
  • Saturated Fat: 5g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 720mg
Keyword chicken, chicken shawarma wrap, chicken wrap