This delicious Chicken Shawarma Wrap recipe will definitely land a spot on your weekly dinner rotation.
I am a huge fan of pita bread, which is why I am utterly obsessed with these mouthwatering chicken shawarma wraps. They are perfect for an easy weeknight dinner and make amazing leftovers that you can take to the office the next day or pack in your kids’ lunch boxes. Plus, the pita keeps everything wrapped tightly and secured, so you can enjoy it without the mess.
The chicken thighs are marinated in a blend of delicious spices, including ground cumin, coriander, cayenne pepper, and paprika, then seared until lightly charred. One of my favorite parts about this recipe is its crispy, charred bits and its smoky flavor from pan-searing the chicken thighs. It gives the wrap such a lovely warmth and irresistible earthy depth of flavor. Its smokiness is countered by the bed of refreshing lettuce, sliced tomatoes, and sharp red onions on which it sits. Oh, and how could I forget the yogurt sauce! The yogurt sauce made with tangy Greek yogurt, minced garlic, and lemon juice is absolutely divine. I went a little bit off script and added in some freshly chopped dill and a dash of za’atar to take it up a notch—which I highly recommend. Serve it with sliced lemon wedges, pickled veggies, and an extra bowl of that tasty yogurt sauce.
Can I use chicken breast instead of thighs?
Yes, you can totally use chicken breast instead of thighs! For starters, I would marinate the chicken breast the same way as the thighs, then pound the chicken breast to an even thickness (about ¾ inch) before cutting them into strips. Cook them in a lightly oiled pan over medium-high heat for three to four minutes on both sides. Avoid overcooking the chicken breast, since it’s much leaner and dries out more quickly than thighs. Once the chicken has reached an internal temperature of 165°F, take it off the pan and let it rest for two to three minutes before assembling the wraps.
How do I store leftovers?
Once it’s fully cooled, the chicken can be stored in its own airtight container in the refrigerator for up to 4 days. Keep the pita and any other leftover ingredients in separate containers until it’s time to assemble another wrap. To reheat the chicken, I recommend popping it on a parchment-lined baking sheet in the oven at 350°F for about 8-10 minutes until it’s warmed through. You can also warm it in a skillet on the stovetop.
Serving suggestions
While these chicken shawarma wraps are delicious on their own, I recommend whipping up a batch of these Baked Fries and serving this delicious Greek Salad to make it a complete meal. You can also serve it with this refreshing Cucumber And Tomato Salad and a side of this Easy Sautéed Broccoli. Either way, these chicken shawarma wraps are a great option for a weeknight dinner or meal prep for the week ahead.
Chicken Shawarma Wrap
Ingredients
For The Chicken:
- 1 pound boneless, skinless chicken thighs cut into strips
- 3 large garlic cloves minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, use less for milder flavor
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
For The Yogurt Sauce:
- 3/4 cup plain Greek yogurt
- 1 garlic clove minced
- 1 tablespoon lemon juice for sauce
- Salt and pepper to taste
To Assemble:
- 4 flatbreads or pita breads
- Lettuce leaves
- Tomato slices
- Red onion slices
Instructions
To Make The Chicken:
- In a bowl, combine the chicken with garlic, cumin, coriander, smoked paprika, cayenne pepper, lemon juice, olive oil, salt, and pepper. Toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes.
To Make The Yogurt Sauce:
- In a separate bowl, mix the Greek yogurt, minced garlic, lemon juice, salt, and pepper. Cover and refrigerate until ready to use.
To Assemble:
- Heat a nonstick skillet over medium-high heat. Add the marinated chicken strips and cook for about 5 minutes on each side, until the chicken is cooked through and lightly charred. Transfer the chicken to a plate and let it rest for 5 minutes before slicing further if needed.
- Warm the flatbreads in a dry skillet for a few seconds on each side. Spread a layer of the yogurt sauce on each flatbread. Add lettuce, tomato slices, and red onion slices. Top with the cooked chicken strips, then roll up the flatbread tightly. Serve immediately.
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