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Easy Chicken Shawarma Wrap with garlic sauce in a soft pita bread.

Chicken Shawarma Wrap

An easy and flavorful wrap featuring juicy marinated chicken and a creamy garlic sauce, customizable to your taste.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 1 lb chicken thighs or breasts Thighs are juicier but breasts work too.
  • 1/2 cup plain yogurt or Greek yogurt For tenderizing and flavor.
  • 2 tablespoons olive oil Can substitute with any neutral oil.
  • 4 cloves garlic, minced Fresh is best, but garlic paste can work.
  • 2 tablespoons lemon juice Bottled is fine in a pinch.
  • 1 teaspoon cumin Warm spice.
  • 1 teaspoon paprika Warm spice.
  • 1 teaspoon turmeric Warm spice.
  • 1 teaspoon coriander Warm spice.
  • 1 teaspoon black pepper To taste.
  • 1 teaspoon salt To taste.
  • 1/4 teaspoon cinnamon Optional.
For the wrap
  • 4 pieces tortillas or flatbread Pita, naan, or lavash all work.
  • 2 cups shredded lettuce As filling.
  • 1 cup sliced tomatoes As filling.
  • 1 cup sliced cucumber As filling.
  • 1 cup sliced red onion As filling.
  • 1 cup pickles As filling.
For the garlic sauce
  • 1/2 cup yogurt Base for the sauce.
  • 1/4 cup mayo Base for the sauce.
  • 2 cloves garlic, grated Can adjust based on preference.
  • 2 tablespoons lemon juice For acidity and flavor.
  • 1/2 teaspoon salt Adjust to taste.
  • 1 teaspoon olive oil For mouthfeel.
  • 1 tablespoon water To thin the sauce, optional.

Method
 

Preparation
  1. In a bowl, mix yogurt, olive oil, garlic, lemon juice, and spices for the marinade.
  2. Add chicken and coat it well. Cover and let it sit for at least 20 minutes. For best results, marinate in the fridge for 2 to 8 hours.
  3. In a small bowl, stir together yogurt, mayo, grated garlic, lemon juice, salt, and olive oil for the garlic sauce. Mix well and taste for seasoning. Refrigerate while cooking.
Cooking
  1. Heat a skillet over medium-high heat with a little oil.
  2. Cook chicken for 4 to 6 minutes on each side until browned and cooked through. Allow the chicken to rest for a few minutes before slicing.
  3. Warm the tortillas or flatbread in the skillet for 15 to 30 seconds on each side until soft and slightly toasty.
Assembly
  1. Build the wrap starting with layers of lettuce, tomatoes, cucumbers, onions, pickles, sliced chicken, and a generous spoon of garlic sauce.
  2. Roll up the wrap tightly. Optionally, toast the seam side down in the skillet for a minute to seal.

Notes

Let the chicken marinate longer for better flavor. Do not rush the resting of the chicken after cooking for juiciness.