Chicken Shawarma Wrap Recipe
If you have ever craved a dish that bursts with aromatic spices and vibrant flavors wrapped in a warm, soft bread, then the Chicken Shawarma Wrap is exactly what you need. This Middle Eastern delight combines tender, marinated chicken thighs with a zesty garlic sauce, tangy sumac onions, and crisp veggies, all nestled inside a soft lavash or flatbread. It’s a perfect harmony of textures and tastes that feels both comforting and exciting, making it a go-to meal for any time of day. Whether you’re serving it as a quick weekday lunch or impressing friends at a casual dinner, the Chicken Shawarma Wrap is guaranteed to satisfy your appetite and your soul.
Ingredients You’ll Need
This recipe calls for a handful of simple yet essential ingredients that each bring something unique to the table. From the aromatic spices that coat the chicken to the fresh herbs in the garlic sauce, every component works together to create a multilayered flavor experience.
- Chicken thighs: Thinly sliced for quick cooking and juicy tenderness.
- Salt and black pepper: Basic seasoning that enhances all the other flavors perfectly.
- Ground cumin: Adds a warm, earthy depth crucial to shawarma’s signature taste.
- Ground coriander: Offers a subtle citrusy undertone that brightens the spice mix.
- Paprika: Brings a smoky sweetness and vibrant color to the chicken.
- Onion and garlic powder: Infuse mellow savory notes that complement the fresh garlic sauce.
- Turmeric: Gives a lovely golden hue and a mild bitterness balancing the spices.
- Sugar: A tiny touch to round out the seasoning and enhance caramelization.
- Tomato paste: Concentrated umami that helps bind the marinade and deepen flavor.
- Olive oil: Ensures moistness and helps the spices adhere beautifully to the chicken.
- Mayonnaise and yogurt: Base for the creamy garlic sauce, offering tang and richness.
- Fresh garlic: Grated for a punchy, aromatic garlic kick in the sauce.
- Lemon juice: Adds bright acidity to both the garlic sauce and sumac onions.
- Parsley: Provides fresh herbal notes in sauce and onions for balance.
- Red onion: Thinly sliced and tossed with sumac for a tangy, colorful crunch.
- Lavash or flatbread: Soft, warm bread perfect for wrapping all the delicious fillings.
- Harissa (optional): Adds a smoky, spicy heat for those who like a bit of fire.
- Lettuce, tomato, pickles, and fries: Textural elements that add freshness, snap, tang, and indulgence.
How to Make Chicken Shawarma Wrap
Step 1: Marinate the Chicken
Start with thinly sliced chicken thighs in a large bowl and toss them with salt, pepper, cumin, coriander, paprika, garlic powder, onion powder, turmeric, sugar, tomato paste, and olive oil. Mixing everything thoroughly allows the spices to deeply penetrate the meat, imparting that unmistakable shawarma flavor. For best results, allow the chicken to marinate for at least 30 minutes, but overnight in the fridge is even better to develop maximum taste.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat and add the marinated chicken. Cook it in batches if needed to avoid overcrowding, stirring occasionally for even browning. The goal is to achieve a lightly charred exterior while keeping the chicken juicy and tender. This step usually takes between 8 and 12 minutes depending on the thickness, and when done right, it’s absolutely delicious.
Step 3: Make the Garlic Sauce
While the chicken is cooking, whip up the creamy garlic sauce by whisking together mayonnaise, yogurt, grated fresh garlic, lemon juice, and finely chopped parsley until smooth and well combined. This sauce complements the spices and adds a cooling richness that’s essential to a perfect Chicken Shawarma Wrap.
Step 4: Prepare the Sumac Onions
In a small bowl, mix thinly sliced red onion with sumac, lemon juice, and parsley. Let this mixture sit for at least 10 minutes so the onions soften and the flavors meld into a tangy, vibrant sidekick for your wrap. The sumac gives a beautiful tartness and a pop of color that makes every bite more exciting.
Step 5: Assemble the Wraps
Warm your lavash or chosen flatbread briefly to make it pliable. Spread a generous layer of garlic sauce followed by a drizzle of harissa if you want extra spice. Layer in the fresh lettuce, juicy tomatoes, tangy pickles, crispy fries, cooked chicken, and sumac onions. Roll or fold the wrap tightly and serve immediately to enjoy all those wonderful flavors and textures in one bite.
How to Serve Chicken Shawarma Wrap
Garnishes
Adding a few extra garnishes takes your Chicken Shawarma Wrap from great to unforgettable. Fresh parsley or cilantro scattered on top adds a burst of herbal brightness. A squeeze of fresh lemon juice right before eating wakes up the flavors. For a touch of creaminess, a dollop of additional garlic sauce on the side is perfect for dipping.
Side Dishes
Pair your Chicken Shawarma Wrap with simple sides like a crisp cucumber and tomato salad dressed with lemon and olive oil. Pickled vegetables add an exciting tang, while fries—in or alongside the wrap—offer that satisfying crunch and heartiness everyone loves. A light lentil or chickpea soup on the side can also complement the meal beautifully.
Creative Ways to Present
If you want to impress, slice your Chicken Shawarma Wrap diagonally and serve on a wooden board with ramekins of garlic sauce and harissa for dipping. You can also turn the ingredients into a platter for a laid-back, build-your-own shawarma feast, letting everyone customize their wraps with their favorite toppings and sauces. Wrapping the shawarma in parchment paper can make it even easier to handle, especially for lunches on the go.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Shawarma Wraps can be stored in an airtight container in the refrigerator for up to 3 days. Keep the wraps and sauces separate if possible to prevent the bread from getting soggy. Reassemble just before serving to maintain fresh textures.
Freezing
The cooked marinated chicken freezes very well on its own. Portion it into airtight containers or freezer bags and store for up to 3 months. Avoid freezing assembled wraps as the texture of fresh veggies and sauce can be affected negatively.
Reheating
Reheat cooked chicken gently in a skillet over medium heat or in the oven until warmed through to preserve its juiciness and slightly crisped edges. If you have stored the wraps assembled, it’s best to open them up and warm the filling separately before reassembling.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used but keep in mind they are leaner and may cook faster, so watch the cooking time closely to avoid drying out. Thighs tend to stay more tender and juicy, which is why they are traditionally preferred.
Is there a vegetarian version of Chicken Shawarma Wrap?
Yes! You can substitute the chicken with marinated roasted vegetables like eggplant, mushrooms, and zucchini or use chickpeas seasoned with the same shawarma spices to create a delicious vegetarian wrap.
How spicy is the Chicken Shawarma Wrap?
The base recipe isn’t very spicy unless you add harissa or extra chili to suit your heat preference. The spice blend mainly provides warmth and depth rather than heat, making it approachable for most palates.
Can I make the garlic sauce vegan?
Definitely. Swap out the mayo and yogurt for vegan alternatives like cashew cream or blended silken tofu combined with vegan mayo to keep the sauce creamy and flavorful without dairy.
What bread works best for Chicken Shawarma Wrap?
Lavash is ideal due to its soft and flexible texture, but you can also use tortillas, pita, or any flatbread you have on hand. Just make sure it’s pliable enough to wrap around the fillings without cracking.
Final Thoughts
Making a Chicken Shawarma Wrap at home is not only incredibly rewarding but also a wonderful way to bring vibrant Middle Eastern flavors into your everyday cooking. With its rich spices, creamy garlic sauce, and colorful garnishes, it’s a meal that’s sure to become a favorite for everyone at your table. So grab those simple ingredients and start your shawarma adventure—your taste buds will thank you!
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Chicken Shawarma Wrap Recipe
- Total Time: 27 minutes (plus marinating time)
- Yield: 6 wraps 1x
- Diet: Halal
Description
This Chicken Shawarma Wrap is a delicious and flavorful Middle Eastern-inspired dish featuring marinated and spiced chicken thighs, fresh sumac onions, creamy garlic sauce, and crispy fries all wrapped in soft lavash bread. Perfect for a hearty lunch or dinner, this wrap combines bold spices and fresh ingredients for a satisfying meal.
Ingredients
For the Chicken
- 3 lb chicken thighs (thinly sliced)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp sugar
- 2 tbsp tomato paste
- 1 tbsp olive oil
For the Garlic Sauce
- 1/2 cup mayo
- 1/2 cup yogurt
- 5 cloves garlic (grated)
- 1/2 lemon’s juice
- 1 tbsp parsley (finely chopped)
Sumac Onions
- 1/2 red onion (thinly sliced)
- 1 tbsp sumac
- 1/2 lemon’s juice
- 1 tbsp parsley (finely chopped)
To Assemble
- lavash (can also use tortilla, pita or flatbread)
- garlic sauce
- harissa (optional)
- lettuce
- tomato
- pickles
- french fries
Instructions
- Marinate the Chicken: In a large bowl, combine sliced chicken thighs with salt, pepper, cumin, coriander, paprika, onion powder, turmeric, sugar, tomato paste, and olive oil. Mix well to ensure the chicken is evenly coated in the spice mixture. Cover and refrigerate for at least 30 minutes to allow the flavors to meld, although marinating overnight is ideal for best flavor.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally to prevent sticking. Cook until the chicken is fully cooked through and lightly charred in spots, about 8 to 12 minutes depending on the thickness of the slices.
- Make the Garlic Sauce: In a bowl, whisk together mayonnaise, yogurt, grated garlic, lemon juice, and finely chopped parsley until smooth and creamy. Taste and adjust seasoning as needed. Set aside until ready to assemble.
- Prepare the Sumac Onions: In another small bowl, toss the thinly sliced red onions with sumac, lemon juice, and parsley. Let the mixture sit for at least 10 minutes to soften the onions and allow them to marinate for an enhanced tangy flavor.
- Assemble the Wraps: Warm your lavash or chosen flatbread until pliable. Spread a generous layer of garlic sauce (and harissa if using) over the bread. Add a bed of fresh lettuce leaves, followed by the cooked chicken, sumac onions, pickles, sliced tomatoes, and a handful of crispy french fries. Roll the wrap tightly like a burrito or fold it like a gyro to hold all the ingredients securely.
- Serve and Enjoy: Serve the chicken shawarma wraps warm for the best taste experience. Enjoy this flavorful, hearty wrap as a satisfying lunch or dinner option.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Harissa is optional but adds a nice spicy kick if you enjoy heat.
- You can substitute lavash with pita, tortilla, or any flatbread of your choice.
- Adding crispy fries inside the wrap offers a traditional texture contrast typical in many shawarma preparations.
- If you prefer a lighter sauce, reduce the mayonnaise and increase yogurt proportionally.
- Sumac onions add a distinctive tanginess; if you don’t have sumac, a sprinkle of lemon juice and mild chili powder can be a substitute.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Skillet Cooking, Marinating, Assembling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: chicken shawarma, shawarma wrap, Middle Eastern chicken wrap, garlic sauce, sumac onions, marinated chicken, flatbread wrap
