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- 1 lb boneless, skinless chicken thighs - 4 whole wheat pita breads - 3 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon paprika - 1 teaspoon ground turmeric - 1 teaspoon garlic powder - ½ teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste - 1 cup cucumber, diced - 1 cup tomatoes, diced - ½ red onion, thinly sliced - Fresh parsley for garnish - 1 cup plain Greek yogurt - 2 tablespoons tahini - 1 tablespoon lemon juice The chicken is the star of this dish. I prefer boneless, skinless chicken thighs. They stay juicy and tender after cooking. Whole wheat pita bread is healthy and adds a nutty flavor. The marinade gives the chicken its bold taste. Olive oil helps the spices stick. Cumin and coriander add warmth. Paprika gives a hint of sweetness. Turmeric adds color and health benefits. Garlic powder brings depth, and cayenne offers a kick. Adjust the cayenne for your heat level. Fresh toppings make each bite bright and crunchy. Diced cucumber and tomatoes add freshness. Thinly sliced red onion gives a sharp taste. I love adding fresh parsley for color and flavor. The tahini sauce adds creaminess and a nutty touch. Mixing Greek yogurt with tahini and lemon juice creates a perfect sauce. Gather these ingredients, and you are ready to make delicious chicken shawarma pita wraps! {{ingredient_image_1}} To make the chicken shawarma, start by mixing the marinade ingredients. In a bowl, combine the olive oil, ground cumin, ground coriander, paprika, ground turmeric, garlic powder, cayenne pepper, salt, and pepper. Stir until well blended. This mix adds rich flavor to the chicken thighs. Next, add the chicken thighs to the bowl. Use your hands or a spoon to coat them well in the marinade. Once coated, cover the bowl. Place it in the refrigerator for at least one hour. If you have time, marinating overnight makes the flavors even better. Now it’s time to cook the chicken. Preheat your grill or grill pan over medium-high heat. This step is vital for achieving a nice char and juicy meat. Grill the marinated chicken thighs for about 6-7 minutes on each side. To ensure they are safe to eat, check that the internal temperature reaches 165°F (75°C). After grilling, remove the chicken and let it rest for 5 minutes. This helps keep the juices inside. While the chicken is resting, prepare the tahini sauce. In a small bowl, mix the plain Greek yogurt, tahini, lemon juice, and a pinch of salt. Stir this mixture until it becomes smooth and creamy. This sauce adds a wonderful tang to the wraps. Slice the grilled chicken into thin strips. Next, warm the pita breads on the grill for about one minute on each side. This step makes them soft and easy to fold. To assemble the wrap, start by spreading a generous spoonful of the tahini sauce inside each pita. Layer in the sliced chicken, diced cucumber, diced tomatoes, and thinly sliced red onion. For a final touch, garnish with fresh parsley. Drizzle a little extra tahini sauce if you like. Fold the pita wraps and serve immediately while they are warm. Marinating chicken adds deep flavor. A longer marination time gives the spices time to soak in. I suggest marinating for at least one hour. For best flavor, try marinating overnight. Store marinated chicken in the fridge. This keeps it fresh. Always cover the bowl to prevent spills and odors. To know when your chicken is done, use a meat thermometer. The chicken should reach 165°F (75°C). This ensures it is safe to eat. Let the chicken rest for five minutes after grilling. This keeps it juicy. For perfectly warmed pita, grill them for about one minute on each side. This makes them soft and pliable. I love serving chicken shawarma with extra dipping sauces. Tahini sauce pairs well with the chicken. You can also try garlic sauce or a spicy yogurt dip. For sides, tabbouleh or a fresh salad works great. These add crunch and freshness. Enjoy your meal with family and friends! Pro Tips Marinate for Maximum Flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 4 hours or overnight for the best results. Use a Meat Thermometer: To ensure the chicken is cooked perfectly, use a meat thermometer. The internal temperature should reach 165°F (75°C). Customize Your Toppings: Feel free to add your favorite toppings like pickles, olives, or shredded lettuce for added texture and flavor. Warm Your Pitas: Warming the pita bread before serving keeps them soft and pliable, making them easier to fill and fold. {{image_2}} You can change the main protein in your shawarma wraps. If you prefer chicken breast, it works great. Beef is a tasty option too. Just slice it thin and marinate it the same way. For a vegetarian twist, use falafel. Falafel adds a nice crunch and flavor. You can make your wraps lighter while still enjoying great taste. To give your wraps a kick, try adding spicy harissa. This sauce brings heat and depth. You can also use yogurt sauces for a creamy touch. Experimenting with fresh herbs can change the whole flavor. Try adding mint or cilantro for a fresh taste. Each choice brings a new twist to your chicken shawarma. You can serve chicken shawarma in different styles. Try making a salad bowl with the same ingredients. Just mix the chicken, veggies, and tahini sauce over greens. If you're out of pita, use tortillas or lettuce leaves. Both are great alternatives for wraps. Each style offers a unique way to enjoy this delicious meal. To keep your chicken shawarma fresh, store it in the fridge. Place the chicken and toppings in separate containers. Use airtight containers to avoid moisture loss. Leftover chicken stays good for about 3 days. Use the toppings within 2 days for the best taste. You can freeze chicken shawarma for later use. First, let the chicken cool completely. Wrap it tightly in plastic wrap or aluminum foil. Then, place it in a freezer bag. This helps prevent freezer burn. To reheat, thaw the chicken in the fridge overnight. Heat it in a pan on medium until hot. Chicken shawarma stays fresh for a few days. Cooked chicken should last 3 to 4 days in the fridge. Fresh veggies like cucumbers and tomatoes last about 2 days. Check for any strange smells or colors. If you see any signs of spoilage, throw it away to stay safe. To add more heat to your chicken shawarma, try these simple tips: - Increase cayenne pepper in the marinade. - Add fresh sliced jalapeños or serranos inside the pita. - Drizzle with a spicy sauce like harissa or sriracha. These options let you control the spice level. Start with small amounts, then taste as you go. You can always add more heat, but it’s hard to take it away! Yes, you can cook chicken shawarma in the oven. Here’s how: - Preheat your oven to 425°F (220°C). - Spread marinated chicken on a baking sheet in a single layer. - Bake for 20-25 minutes, flipping halfway through. When the chicken is done, it should reach 165°F (75°C). This method gives you juicy chicken without a grill. Pair your shawarma wraps with these tasty sides: - Tabbouleh salad for a fresh, herby flavor. - Roasted vegetables for a warm side. - Pickled vegetables to add crunch and tang. These sides enhance your meal. They also balance the rich flavors of the shawarma. Enjoy experimenting with different combinations! In this article, we explored how to make delicious chicken shawarma pita wraps. We covered main ingredients like chicken thighs and whole wheat pita bread. You learned how to create a tasty marinade, grill the chicken, and assemble your wraps. Don't forget fresh toppings and sauce for flavor. You can switch proteins or add spices for a twist. Lastly, proper storage keeps your meal fresh. Dive into this fun recipe and enjoy tasty, healthy wraps anytime!

Savory Chicken Shawarma Pita Wraps

Delicious and flavorful chicken shawarma wrapped in whole wheat pita with fresh vegetables and tahini sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cayenne pepper
  • to taste salt and pepper
  • 4 whole whole wheat pita breads
  • 1 cup plain Greek yogurt
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 cup cucumber, diced
  • 1 cup tomatoes, diced
  • 0.5 medium red onion, thinly sliced
  • for garnish fresh parsley

Instructions
 

  • In a bowl, mix the olive oil, cumin, coriander, paprika, turmeric, garlic powder, cayenne pepper, salt, and pepper to create a marinade.
  • Add the chicken thighs to the bowl, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for more flavor.
  • Preheat your grill or stovetop grill pan over medium-high heat.
  • Grill the marinated chicken thighs for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes.
  • While the chicken is resting, prepare the tahini sauce by mixing the Greek yogurt, tahini, lemon juice, and a pinch of salt in a small bowl. Stir until smooth and creamy.
  • Slice the grilled chicken into thin strips.
  • Warm the pita breads on the grill for about 1 minute on each side, just until soft and pliable.
  • To assemble, spread a generous spoonful of the tahini sauce inside each pita. Add sliced chicken, diced cucumber, tomatoes, and red onion.
  • Garnish with fresh parsley and drizzle with extra tahini sauce if desired.
  • Fold the pita and serve immediately while warm.

Notes

Marinating the chicken overnight enhances the flavor.
Keyword chicken, healthy, pita, shawarma, wrap