Go Back
To make Easy Chicken Shawarma Wraps, you need just a few key items: - 1 lb boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper (optional for heat) - Salt and pepper to taste These ingredients create a rich marinade that makes the chicken flavorful and juicy. When you’re ready to serve, gather these fresh toppings: - 4 large pita or flatbreads - 1 cup lettuce, shredded - 1 medium tomato, diced - 1/2 cucumber, sliced - 1/4 red onion, thinly sliced - 1/2 cup tahini sauce or garlic yogurt sauce These fresh ingredients add crunch and creaminess to your wraps. You can change the marinade to suit your taste. Here are some ideas: - Use lemon juice instead of olive oil for a tangy twist. - Add fresh herbs like parsley or cilantro for a fresh taste. - Swap smoked paprika for regular paprika if you prefer less smoke. These small changes can make each wrap unique and exciting. For the complete recipe, check the Full Recipe. To start, gather your ingredients for the marinade. In a large bowl, mix: - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper (if you want heat) - Salt and pepper to taste Stir these ingredients well. This mix gives the chicken its bold flavor. Next, add 1 lb of boneless, skinless chicken thighs to the marinade. Make sure every piece is well-coated. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. For even more taste, you can marinate it for up to 2 hours. Now, it’s time to cook the chicken. Preheat your grill or skillet to medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side. You want it fully cooked and slightly charred. Once cooked, remove it from the heat and let it rest for 5 minutes. After resting, slice the chicken thinly against the grain. While the chicken is resting, warm 4 large pita or flatbreads on the grill or in a skillet for a few seconds. This makes them soft and easy to wrap. Now, it’s assembly time! On each pita, place: - Shredded lettuce - Diced tomato - Sliced cucumber - Thinly sliced red onion Then, add the sliced chicken on top. Drizzle with 1/2 cup of tahini sauce or garlic yogurt sauce. Finally, roll the wraps tightly, tucking in the ends as you go. Serve these wraps right away or wrap them in parchment paper for a tasty meal on the go. For the full recipe, refer to the instructions above. Enjoy your delicious Easy Chicken Shawarma Wraps! You can cook chicken shawarma in several ways. The grill gives a smoky flavor. A skillet works well for a quick meal. An oven also produces great results. If you want that charred taste, grilling is best. Just remember to preheat the grill or skillet. This step ensures even cooking. Cook the chicken until it reaches 165°F for safety. Cutting the chicken right boosts its taste. Always slice against the grain. This method makes the meat tender and juicy. Start with cooked chicken that has rested. Letting it rest for a few minutes keeps the juices inside. Use a sharp knife to make clean cuts. Thin slices work best for wraps. Aim for pieces about 1/4 inch thick. Assembling your wraps can be fun. Start with a warm pita or flatbread. This step helps the wrap stay flexible. Place a good amount of lettuce, tomato, cucumber, and onion first. Then, add the sliced chicken. Don’t forget the sauce; it adds flavor and moisture. Roll the wrap tightly, tucking in the ends. This technique keeps everything inside. If you want to take it on the go, wrap it in parchment paper. Enjoy your delicious meal! For the full recipe, check out the Easy Chicken Shawarma Wraps. {{image_2}} You can switch up the protein in this recipe. Try beef or lamb if you want something richer. For a vegetarian choice, use marinated tofu or chickpeas. Both options bring great flavor and texture to your wraps. Cooking times may vary, so check for doneness. The sauce can make or break your wrap. If tahini is not your favorite, try garlic yogurt sauce for a creamy twist. You can also use a spicy harissa sauce for a kick. A simple mix of lemon juice and olive oil adds brightness and freshness, too. Feel free to customize your wraps! Swap out lettuce for spinach or arugula for a fresh taste. Try adding roasted peppers or olives for a Mediterranean flair. You can even throw in some feta cheese for extra creaminess. The key is to make it your own! For the full recipe, check out the link above. To keep your leftover shawarma chicken fresh, place it in an airtight container. Make sure it cools completely before sealing. Store it in the fridge for up to three days. If you want to keep it longer, freeze it. Wrap the chicken tightly in foil or plastic wrap. Then, place it in a freezer-safe bag. It will last up to three months in the freezer. If you have assembled wraps, store them carefully. Wrap each shawarma in parchment paper or aluminum foil. This keeps them fresh and prevents them from getting soggy. Place the wraps in an airtight container in the fridge. They should be eaten within one day for the best taste and texture. When you are ready to enjoy your leftovers, reheating is simple. For chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Bake for about 10 minutes, or until heated through. If you have assembled wraps, you can reheat them in a skillet. Heat over medium heat for a few minutes on each side. This helps keep the wraps crispy. Enjoy your tasty meal again! For the full recipe, check out the earlier sections. Serve Easy Chicken Shawarma Wraps warm and fresh. Place them on a plate. You can add extra tahini sauce on the side for dipping. These wraps taste great with a squeeze of lemon juice too. If you want, serve them with a side of pickled vegetables. This adds crunch and a bit of tang. You can also wrap them in parchment paper for easy eating on the go. This makes them perfect for picnics or lunchboxes. Yes, you can make the marinade ahead of time. Mix the olive oil and spices in a bowl. Cover it and store it in the fridge. This makes meal prep easier, saving you time. You can also marinate the chicken overnight for deeper flavor. Just remember, the longer you marinate, the more intense the taste will be. This works well if you plan to serve the wraps later in the week. A few great sides go well with chicken shawarma. Consider a fresh salad with cucumbers, tomatoes, and parsley. Hummus and pita chips make a tasty appetizer too. You can also serve roasted vegetables for a warm side. Fries or sweet potato fries are a fun option as well. Each of these sides adds flavor and texture to your meal. Enjoy mixing and matching to find your favorite combinations! You learned about making easy chicken shawarma wraps. We talked about key ingredients, marinades, and cooking steps. Tips helped you optimize flavor and wrap assembly. You also saw variations for proteins and sauces. Lastly, we covered storage and reheating options. Enjoy trying these wraps at home. They’re fun, tasty, and easy to customize. You’ll impress yourself and others with your cooking skills!

Easy Chicken Shawarma Wraps

Savor the flavors of homemade Easy Chicken Shawarma Wraps with this delicious recipe! Juicy chicken thighs marinated in a blend of spices, paired with fresh veggies and drizzled with tahini or garlic yogurt sauce make for a perfect meal. Whether you're cooking for a family dinner or a quick lunch, these wraps are sure to impress. Click through to grab the full recipe and start wrapping your way to a tasty culinary experience!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

4 large pita or flatbreads

1 cup lettuce, shredded

1 medium tomato, diced

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1/2 cup tahini sauce or garlic yogurt sauce (for dressing)

Instructions
 

In a large bowl, combine olive oil, cumin, coriander, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper to create a marinade.

    Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

      Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and lightly charred. Remove from heat and let rest for 5 minutes.

        Slice the cooked chicken thinly against the grain.

          Warm the pita or flatbreads on the grill or in a separate skillet for a few seconds until soft and pliable.

            Assemble the wraps by placing a generous amount of shredded lettuce, diced tomato, cucumber slices, and red onion on each pita or flatbread.

              Top with the sliced chicken, and drizzle with tahini sauce or garlic yogurt sauce.

                Roll the wraps tightly, tucking in the ends as you go.

                  Serve immediately or wrap in parchment paper for an on-the-go meal.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4