Chicken Shawarma Wraps
Chicken Shawarma Wraps
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tahini Sauce
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 garlic, clove, minced
- 1/4 cup cold water, or more, as needed
- 1/4 teaspoon salt
For Assembly
- 4 pita bread, or large flour tortillas
- 2 cups lettuce, shredded
- 1 cup tomatoes, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup pickles, sliced (optional)
Instructions
- 1
In a large bowl, combine the chicken strips with yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Gradually add the cold water, whisking constantly, until the sauce reaches a smooth, pourable consistency. If it's too thick, add a little more water, 1 tablespoon at a time. Taste and adjust seasoning if needed. Set aside.
⏱️ 10 min
- 3
Preheat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil if needed (the chicken marinade already contains oil). Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min
- 4
Cook the chicken for 5-7 minutes per side, or until deeply browned and cooked through. The edges should be slightly crispy. Transfer the cooked chicken to a plate and tent with foil to keep warm.
⏱️ 15 min
- 5
Warm the pita bread or tortillas according to package directions, either in a dry skillet, microwave, or oven. This makes them more pliable for wrapping.
⏱️ 3 min
- 6
To assemble the wraps, lay a warm pita or tortilla flat. Spread a generous amount of tahini sauce down the center. Top with a portion of the cooked chicken, shredded lettuce, diced tomatoes, diced cucumber, sliced red onion, and optional pickles.
⏱️ 5 min
- 7
Fold in the sides of the pita/tortilla, then roll it up tightly from the bottom to create a wrap. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma Wraps
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tahini Sauce
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 garlic, clove, minced
- 1/4 cup cold water, or more, as needed
- 1/4 teaspoon salt
For Assembly
- 4 pita bread, or large flour tortillas
- 2 cups lettuce, shredded
- 1 cup tomatoes, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup pickles, sliced (optional)
Instructions
- 1
In a large bowl, combine the chicken strips with yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Gradually add the cold water, whisking constantly, until the sauce reaches a smooth, pourable consistency. If it's too thick, add a little more water, 1 tablespoon at a time. Taste and adjust seasoning if needed. Set aside.
⏱️ 10 min - 3
Preheat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil if needed (the chicken marinade already contains oil). Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 2 min - 4
Cook the chicken for 5-7 minutes per side, or until deeply browned and cooked through. The edges should be slightly crispy. Transfer the cooked chicken to a plate and tent with foil to keep warm.
⏱️ 15 min - 5
Warm the pita bread or tortillas according to package directions, either in a dry skillet, microwave, or oven. This makes them more pliable for wrapping.
⏱️ 3 min - 6
To assemble the wraps, lay a warm pita or tortilla flat. Spread a generous amount of tahini sauce down the center. Top with a portion of the cooked chicken, shredded lettuce, diced tomatoes, diced cucumber, sliced red onion, and optional pickles.
⏱️ 5 min - 7
Fold in the sides of the pita/tortilla, then roll it up tightly from the bottom to create a wrap. Serve immediately.