Have you ever tasted a street food so incredible that it transported you to another country with just one bite? That’s the magic of a perfectly prepared Grilled Chicken Shawarma Wrap – a Middle Eastern classic that combines tender marinated chicken with vibrant vegetables and creamy sauces.
This Grilled Chicken Shawarma Wrap recipe brings authentic flavors right to your kitchen, no plane ticket required. The aromatic spices, juicy chicken, and fresh accompaniments create a handheld meal that’s both satisfying and exciting.
Whether you’re looking to expand your culinary horizons or simply craving something different from your usual dinner rotation, this Shawarma wrap delivers restaurant-quality results with surprisingly little effort.
Ingredients List
For the chicken marinade:
- 2 pounds boneless, skinless chicken thighs (can substitute with chicken breast, though thighs offer more flavor and moisture)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (adjust to taste)
For the garlic sauce:
- 1 cup Greek yogurt (substitute with dairy-free yogurt for a lactose-free option)
- 2 tablespoons tahini
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- Salt to taste
- 2 tablespoons fresh dill, chopped (optional)
For assembly:
- 6 large flatbreads or pita breads (whole wheat options work beautifully)
- 1 cucumber, thinly sliced
- 2 tomatoes, diced
- 1 small red onion, thinly sliced
- 2 cups shredded lettuce
- ¼ cup fresh parsley, chopped
- Pickled vegetables (optional but highly recommended for authentic flavor)
- Hot sauce or harissa (optional for heat lovers)
Timing
- Preparation Time: 20 minutes (plus 2-24 hours for marinating)
- Cooking Time: 15-20 minutes
- Total Time: 35-40 minutes active time (not including marination)
This recipe’s active cooking time is approximately 40% less than traditional shawarma, which typically requires special equipment and longer cooking methods. The marination time, however, is crucial for developing those signature flavors.
Step-by-Step Instructions
Step 1: Prepare the Marinade
In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and cayenne pepper. Whisk thoroughly until all spices are well incorporated into a fragrant paste. The marinade should have a vibrant golden-orange color and a consistency that will coat the chicken evenly.
Step 2: Marinate the Chicken
Add chicken thighs to the marinade and toss until each piece is thoroughly coated. For best results, use your hands (with gloves if preferred) to massage the marinade into the meat. Transfer to a zip-top bag or covered container and refrigerate for at least 2 hours, preferably overnight. This extended marination allows the acids to tenderize the meat while the spices infuse deeply.
Step 3: Prepare the Garlic Sauce
While the chicken marinates, combine Greek yogurt, tahini, minced garlic, lemon juice, and salt in a medium bowl. Whisk until smooth and creamy. Fold in chopped dill if using. Cover and refrigerate until ready to serve. The sauce will develop more flavor if made a few hours ahead of time.
Step 4: Grill the Chicken
Preheat your grill to medium-high heat (around 400°F/205°C). Remove chicken from marinade, letting excess drip off. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and you have nice char marks. Let the chicken rest for 5-10 minutes before slicing to retain juices.
Step 5: Slice the Chicken
On a cutting board, slice the grilled chicken into thin strips, cutting against the grain for maximum tenderness. The pieces should be about ¼-inch thick. If you notice any undercooked sections, you can quickly return them to the grill or place them in a hot skillet for a minute.
Step 6: Warm the Flatbreads
Briefly heat your flatbreads or pita on the grill for about 30 seconds per side, just until warm and pliable. Alternatively, wrap them in foil and warm in a 300°F (150°C) oven for 5 minutes, or microwave covered with a damp paper towel for 20-30 seconds.
Step 7: Assemble Your Wraps
Lay each warmed flatbread on a clean surface. Spread a generous tablespoon of garlic sauce down the center. Top with sliced chicken, cucumber, tomatoes, red onion, lettuce, and parsley. Add pickled vegetables and hot sauce if desired. The key is to create a balanced line of ingredients that will roll up neatly.
Step 8: Roll and Serve
Fold the bottom edge of the flatbread up slightly, then fold one side over the filling, followed by the other side, creating a secure wrap. For an extra touch, wrap the bottom half in parchment paper or foil to make eating easier. Serve immediately while the contrast between warm chicken and cool vegetables is at its peak.
Nutritional Information
Each Grilled Chicken Shawarma Wrap (based on 6 servings) contains approximately:
- Calories: 480 kcal
- Protein: 38g (76% of daily recommended intake)
- Carbohydrates: 42g (14% of daily recommended intake)
- Fiber: 5g (20% of daily recommended intake)
- Fat: 18g (28% of daily recommended intake)
- Saturated Fat: 4g (20% of daily recommended intake)
- Sodium: 720mg (30% of daily recommended intake)
- Potassium: 680mg (19% of daily recommended intake)
- Calcium: 120mg (12% of daily recommended intake)
- Iron: 3.5mg (19% of daily recommended intake)
This balanced meal provides an excellent protein-to-carbohydrate ratio, making it satisfying without being overly heavy. The combination of lean protein and vegetables creates a nutrient-dense meal with significantly less fat than traditional deep-fried fast food options.
Healthier Alternatives for the Recipe
For a lower-carb option, replace the flatbread with large lettuce leaves or a low-carb tortilla. This simple swap can reduce the carbohydrate content by up to 30g per serving while maintaining the delicious flavors of the filling.
To reduce sodium, make your own pickled vegetables using a quick pickle method with less salt. You can also adjust the salt in the marinade and sauce without significantly impacting the flavor profile, as the aromatic spices provide plenty of taste.
For a plant-based version, substitute the chicken with firm tofu or tempeh that has been pressed and marinated using the same spice blend. Alternatively, try grilled portobello mushrooms or cauliflower steaks for a vegetable-forward approach that still delivers on texture and flavor absorption.
Boost the nutritional value by adding superfoods like pomegranate seeds, which provide antioxidants and a pleasant sweet-tart contrast, or a sprinkle of hemp seeds for additional protein and omega-3 fatty acids.
Serving Suggestions
Create a Middle Eastern feast by serving your Grilled Chicken Shawarma Wrap alongside tabbouleh salad, which offers a refreshing contrast with its bright lemon and herb flavors. The parsley in tabbouleh also aids digestion of protein-rich meals.
For a simple weeknight meal, pair with sweet potato fries dusted with za’atar spice blend. The sweetness of the potatoes balances the savory shawarma perfectly, while adding complementary Middle Eastern flavors.
Serve with a selection of mezze including hummus, baba ganoush, and marinated olives for an impressive spread that encourages sharing and conversation. This approach transforms a simple wrap into an interactive dining experience.
For a cooling element, especially in summer months, offer a side of tzatziki or a simple cucumber-yogurt salad that echoes the flavors in the garlic sauce while providing textural contrast.
Common Mistakes to Avoid
- Skipping the marination time: The spices need time to penetrate the meat. At least 2 hours is necessary, but overnight delivers the most authentic flavor development.
- Overcooking the chicken: Thighs are forgiving, but they can still dry out. Use a meat thermometer to ensure you reach 165°F without going much higher.
- Under-seasoning the yogurt sauce: This sauce should be punchy enough to stand up to the boldly spiced chicken. Don’t be shy with garlic and lemon.
- Overstuffing the wraps: While it’s tempting to pile on the fillings, an overstuffed wrap will fall apart. About 3-4 ounces of chicken per wrap is ideal.
- Not patting vegetables dry: Excess moisture from cucumbers and tomatoes can make your wrap soggy. A quick pat with paper towels helps maintain structural integrity.
Storing Tips for the Recipe
Marinated, uncooked chicken can be frozen for up to 3 months. The marinade actually continues to flavor the meat during freezing, resulting in an even more flavorful result when thawed and cooked.
Cooked chicken will keep in an airtight container in the refrigerator for 3-4 days. For best results when reheating, sprinkle with a few drops of water before microwaving to restore moisture, or quickly reheat in a hot skillet.
The garlic sauce stays fresh for up to 5 days when refrigerated in an airtight container. If separation occurs, simply whisk before using. Avoid freezing the sauce as it will break when thawed.
For meal prep, store all components separately: cooked chicken, sauce, and prepared vegetables. Assemble just before eating to prevent soggy wraps. This approach allows you to enjoy fresh-tasting shawarma wraps throughout the week.
Conclusion
This Grilled Chicken Shawarma Wrap brings the vibrant flavors of Middle Eastern street food right to your kitchen. With its perfect balance of tender spiced chicken, creamy sauce, and fresh vegetables, it’s a meal that satisfies both comfort food cravings and the desire for something extraordinary.
The beauty of this recipe lies in its versatility – make it exactly as written for an authentic experience, or customize it to suit your dietary preferences and available ingredients. Either way, you’ll be rewarded with a delicious meal that’s impressive enough for guests yet simple enough for weeknight dinners.
Have you tried making this Grilled Chicken Shawarma Wrap? Share your experience in the comments below! Did you add any special touches or serve it with a unique side dish? We’d love to hear how you made this recipe your own and see photos of your culinary creation!
