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Hey y’all! Craving something super flavorful, quick, and loaded with juicy, spiced goodness? This Chicken Shawarma Wrap is exactly what you need! It’s easy to whip up at home and brings restaurant-quality flavor to any weeknight dinner, casual lunch, or weekend family gathering. Get ready for a perfect balance of zesty marinated chicken, crisp veggies, and tangy sauce—all wrapped up and ready to devour. Let’s get cooking!

Why You’ll Love This Chicken Shawarma Wrap

Juicy marinated chicken bursting with Mediterranean spices in every bite.

Fresh, customizable toppings for an endlessly versatile meal.
Ready in under 40 minutes, making it ideal for busy weeknights.
Perfect for meal prep—just reheat, wrap, and go!

Restaurant-quality taste right from your own kitchen.

Chicken Shawarma Wrap Ingredients

1 1/2 lbs boneless, skinless chicken thighs (or breasts)
3 tbsp plain Greek yogurt

2 tbsp olive oil
Juice of 1 lemon
4 garlic cloves, minced

2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander

1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp cayenne pepper (optional, for heat)

1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 large flatbreads or pitas

1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup sliced cucumber

1/4 cup thinly sliced red onion
1/4 cup tzatziki or garlic sauce

How to Make Chicken Shawarma Wrap: Step-by-Step Directions

1. Marinate the Chicken

In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper.

Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes (up to 12 hours for maximum flavor).

2. Cook the Chicken

Preheat oven to 425°F (220°C), or set a grill pan/skillet over medium-high heat.
Arrange marinated chicken on a foil-lined baking sheet or place directly on the grill/skillet.

Bake or grill for 20-22 minutes, flipping halfway. Chicken should be cooked through and slightly charred.
Let the chicken rest for 5 minutes, then slice thinly.

3. Assemble the Chicken Shawarma Wraps

Warm flatbreads briefly in a dry skillet or microwave.

Spread each flatbread with a generous spoonful of tzatziki or garlic sauce.
Top with sliced chicken, lettuce, tomatoes, cucumber, and red onion.
Roll up tightly, slice in half, and serve!

Notes & Helpful Cooking Tips

For extra juicy results, use chicken thighs—they stay moist even with high-heat cooking.
Let the chicken rest before slicing, to lock in those flavorful juices.
Check out Serious Eats’ shawarma guide for technique tips.

Chicken Shawarma Wrap Variations

Beef Shawarma Wrap: Swap chicken for thinly sliced beef steak, marinated and cooked as above.
Vegetarian Shawarma Wrap: Use roasted cauliflower or chickpeas for a plant-based option.
Spicy Harissa Shawarma: Add a spoonful of harissa paste to the marinade for a fiery kick.

Required Equipment for Chicken Shawarma Wrap

Large mixing bowl
Baking sheet or grill pan/skillet
Sharp knife

Cutting board
Aluminum foil (if baking)

Chicken Shawarma Wrap Storage Instructions

Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days.

Flatbreads & Toppings: Store separately; assemble wraps fresh for best texture.
Freezing: Sliced, cooked chicken can be frozen for up to 2 months (thaw overnight in fridge before reheating).

What to Serve with Chicken Shawarma Wrap

Fresh tabbouleh salad, crisp fries, or a simple cucumber yogurt salad.

Serve with extra tzatziki, hummus, or pickled turnips for authentic flair.
Pair with sparkling water or a light, fruity white wine.

Pro Tips for the Best Chicken Shawarma Wrap

Marinate the chicken overnight for even deeper flavor penetration. Learn more about marinating science at Bon Appétit.

Slice the cooked chicken as thinly as possible for truly street-food-style wraps.
Char your flatbreads over a flame for delicious smoky flavor; check out this pita-charring guide for technique inspiration.

Chicken Shawarma Wrap FAQs

Can I bake the chicken instead of grilling it?: Absolutely! Baking at 425°F for about 20-22 minutes gives juicy, tender chicken—just be sure to flip once for even browning.
Is this recipe gluten-free?: It can be—simply use certified gluten-free wraps or lettuce cups instead of regular flatbread.
Can I make Chicken Shawarma Wraps ahead of time?: Yes! Prep all components ahead, keep them separate, and assemble wraps just before eating for the freshest taste and texture.

Total Time: 40 minutes (Prep: 15 minutes, Cook: 22 minutes, Rest: 3 minutes)