Chicken Shawarma Wrap

★ 4.1 · Medium

Warmly spiced marinated chicken thighs are seared until charred and juicy, then wrapped in soft flatbread with garlicky white sauce and crisp vegetables. It is a Middle Eastern street food favorite made easy at home.

20 minPrep Time

15 minCook Time

155 minTotal Time

4 wrapsYield

Why You'll Love This

Warmly spiced, charred marinated chicken
Garlicky yogurt sauce ties everything together
Great for a quick, portable meal

Ingredients

1.5 lbboneless, skinless chicken thighs
3 tablespoonsolive oil
2 tablespoonslemon juice
4 clovesgarlic, minced
2 teaspoonsground cumin
1 1/2 teaspoonsground coriander
1 teaspoonground turmeric
1 teaspoonsmoked paprika
1/2 teaspoonground cinnamon
1 teaspoonkosher salt
1/2 cupplain Greek yogurt or tahini, for sauce
1 clovegarlic, minced, for sauce
1 tablespoonlemon juice, for sauce
4large flatbreads or pita
2 cupsshredded romaine lettuce
1tomato, diced
1/2red onion, thinly sliced

Nutrition (estimated per serving)

450Calories

32gProtein

19gFat

39gCarbs

3gFiber

700mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a large bowl, whisk together the olive oil, lemon juice, garlic, cumin, coriander, turmeric, smoked paprika, cinnamon, and salt.
Add the chicken thighs and turn to coat thoroughly in the marinade. Cover and refrigerate for at least 2 hours, or up to overnight for the best flavor.
When ready to cook, heat a large skillet (cast iron works well) over medium-high heat until very hot.
Remove the chicken from the marinade, letting excess drip off, and place it in the hot skillet in a single layer.
Sear for 5 to 6 minutes on the first side, undisturbed, until deeply browned and charred in spots.
Flip and cook for 5 to 6 more minutes, until the chicken is fully cooked through and reaches 165F internally.
Transfer the chicken to a cutting board and let rest for 5 minutes, then slice into thin strips.
While the chicken rests, make the sauce by whisking together the Greek yogurt or tahini, minced garlic, and lemon juice with a pinch of salt; thin with a teaspoon of water if needed for a drizzling consistency.
Warm the flatbreads briefly in a dry skillet or in the oven, about 30 seconds per side, until soft and pliable.
Lay each flatbread flat and layer with shredded romaine, sliced chicken, diced tomato, and red onion.
Drizzle generously with the garlic sauce, then fold or roll the flatbread tightly around the filling.
Serve immediately, or wrap tightly in foil to hold together for serving.

Tips

Searing the chicken in a very hot, dry skillet mimics the charred edges of a rotisserie spit better than a lower, slower cook.
Marinating overnight makes a noticeable difference in flavor depth; if short on time, even 30 minutes is better than none, but 2 hours or more is ideal.