Why You’ll Love This Recipe
Few dishes can match the bold flavors and comforting satisfaction of a Chicken Shawarma Wrap with garlic sauce. Originating from Middle Eastern street food traditions, shawarma has gained worldwide popularity because of its perfectly spiced, juicy meat wrapped in soft flatbread. This version captures the essence of that classic taste but with a home-friendly twist. The marinade infuses the chicken with warm spices, while the creamy garlic sauce ties everything together with a tangy kick. Fresh vegetables add crunch, making the wrap both hearty and refreshing. Personally, I find this recipe perfect for weeknight dinners since you can prepare the chicken ahead of time and assemble the wraps quickly. It’s also fantastic for gatherings—you can set out the ingredients and let everyone build their own. Once you try it, you’ll see why shawarma is beloved everywhere.
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Chicken Shawarma Wrap with Garlic Sauce – A Street Food Classic Made at Home
- Total Time: 40 mins (plus marinating time)
- Yield: 4 wraps
- Diet: Halal
Description
A Middle Eastern-inspired chicken shawarma wrap made with spiced, juicy chicken, fresh vegetables, and creamy garlic sauce wrapped in warm pita bread.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
- 4 pita breads or flatbreads
- 1 cup shredded lettuce
- 1 cup sliced tomatoes
- 1/2 cup sliced cucumbers
- 1/4 cup sliced red onion
- 1 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 3 cloves garlic, minced (for sauce)
- 1 tbsp lemon juice (for sauce)
- 1/2 tsp salt (for sauce)
Instructions
- In a bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice. Add chicken thighs and coat well. Marinate for at least 1 hour or overnight for best flavor.
- Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–7 minutes per side until fully cooked (165°F / 74°C internal temperature). Let rest, then slice into strips.
- Prepare garlic sauce: Mix Greek yogurt, mayonnaise, garlic, lemon juice, and salt until smooth and creamy. Refrigerate until ready to use.
- Warm pita breads on a skillet or in the oven.
- Assemble wraps: Spread garlic sauce on pita, add sliced chicken, lettuce, tomatoes, cucumbers, and red onion. Drizzle with extra sauce if desired.
- Wrap tightly and serve warm.
Notes
- For extra flavor, serve with pickled turnips or jalapeños.
- You can air fry or bake chicken instead of pan-searing.
- Make it a platter by serving chicken and toppings over rice instead of in wraps.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Grilling or Pan-Searing
- Cuisine: Middle Eastern
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs – Juicy and tender, chicken thighs are ideal for shawarma because they stay moist when marinated and cooked. Boneless, skinless thighs are the easiest to work with.
Olive oil – Acts as the base for the marinade, ensuring the spices coat the chicken well while adding richness.
Garlic cloves – Essential for both the marinade and the sauce, garlic gives the wrap its signature punch of flavor.
Lemon juice – Adds brightness and tenderizes the chicken, balancing the warm spices with a refreshing tang.
Yogurt – A traditional marinade ingredient, yogurt keeps the chicken succulent while deepening the flavor of the spices.
Ground cumin – Provides an earthy, smoky undertone that is signature to shawarma seasoning.
Ground coriander – Adds a citrusy, slightly nutty flavor that complements the chicken beautifully.
Paprika – Enhances color and introduces a sweet smokiness to the dish.
Ground turmeric – Offers warmth and a golden hue to the chicken once cooked.
Ground cinnamon – Just a pinch brings a subtle warmth and complexity.
Salt and black pepper – The essentials for seasoning, helping balance the bold flavors.
Flatbreads or pita – The vessel for the wrap, holding everything together. Choose soft and slightly chewy bread for the best experience.
Cucumber and tomato slices – Fresh vegetables add crunch and lighten the richness of the wrap.
Garlic sauce – A creamy, tangy blend of garlic, lemon, and mayonnaise or yogurt, making each bite irresistible.
Directions
Start by preparing the marinade. In a large mixing bowl, combine olive oil, yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Mix well until smooth. Add the chicken thighs, ensuring they are fully coated, and cover the bowl. Let the chicken marinate for at least 2 hours, ideally overnight for maximum flavor.
When ready to cook, preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for 5–6 minutes per side, until fully cooked and slightly charred around the edges. Remove from heat and let the chicken rest for a few minutes before slicing thinly.
To prepare the garlic sauce, blend mayonnaise or Greek yogurt with minced garlic, lemon juice, and a touch of salt until creamy. Adjust to taste if you prefer more tang or garlic kick.
Warm the flatbreads or pita on the grill or in a dry skillet. To assemble, place sliced chicken in the center, drizzle with garlic sauce, and top with cucumber and tomato slices. Fold or roll tightly to form the wrap. Serve immediately while warm.
Equipment needed
- Large mixing bowl
- Whisk or spoon for marinade
- Grill pan or skillet
- Knife and cutting board
- Blender or whisk for garlic sauce
- Serving plate
Servings and timing
This recipe serves about 4 people. Preparation takes 20 minutes, with 2 hours (or overnight) for marinating, and about 15 minutes for cooking. Total time: roughly 2 hours and 30 minutes including marination.
Storage/reheating
Cooked chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet or microwave. Garlic sauce should be kept chilled and used within 3 days. Assembled wraps are best eaten fresh, but you can refrigerate them wrapped in foil for up to 1 day.
Variations and Customizations
Spicy Shawarma – Add chili flakes or cayenne pepper to the marinade for a fiery kick.
Garlic Sauce Upgrade – Mix in tahini or a spoon of sour cream for extra creaminess.
Vegetarian Option – Replace chicken with roasted chickpeas, falafel, or grilled halloumi.
Pickled Twist – Add pickled turnips or jalapeños for tang and crunch.
Herb Infusion – Fresh parsley or mint inside the wrap brightens the flavor profile.
Cheese Lover’s Wrap – A sprinkle of feta or shredded mozzarella adds richness.
Grain Wrap – Substitute flatbread with lavash or tortillas for variety.
Double Garlic Kick – Roast some garlic cloves and mix them into the sauce for deeper flavor.
Low-Carb Option – Wrap the chicken and toppings in large lettuce leaves instead of bread.
Meal Prep Friendly – Cook a large batch of chicken, slice it, and refrigerate; then assemble fresh wraps throughout the week.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs remain juicier and more flavorful.
How long should I marinate the chicken?
At least 2 hours, but overnight gives the best results.
Can I cook the chicken in the oven?
Yes, bake at 400°F (200°C) for 20–25 minutes until fully cooked.
What’s the best bread for shawarma?
Soft pita or flatbreads work best, but tortillas are a good substitute.
Is garlic sauce the same as toum?
Not exactly—toum is a traditional Lebanese sauce made with emulsified garlic and oil, while this recipe uses yogurt or mayonnaise for ease.
Can I make this dairy-free?
Yes, use dairy-free yogurt in the marinade and vegan mayo for the garlic sauce.
What vegetables go well in the wrap?
Tomatoes, cucumbers, onions, lettuce, or even shredded cabbage.
Can I grill the chicken outdoors?
Definitely! Grilling over charcoal adds authentic smoky flavor.
How do I store leftover garlic sauce?
Keep in an airtight container in the fridge for up to 3 days.
Can I freeze the chicken?
Yes, cooked chicken freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion
A Chicken Shawarma Wrap with garlic sauce is the kind of dish that transforms an ordinary meal into a flavorful experience. Juicy spiced chicken, cooling vegetables, and creamy garlic sauce come together in every bite, making it both satisfying and comforting. With a little preparation, you can bring the flavors of the Middle Eastern street stalls right into your kitchen. The beauty of this recipe lies in its flexibility—you can customize it to suit your preferences, making it spicier, tangier, or even vegetarian. Once you try it, this wrap will undoubtedly earn a permanent spot in your recipe rotation.