Chicken Shawarma Wraps

There’s something undeniably special about a Chicken Shawarma Wrap. The tender, marinated chicken, the vibrant toppings, and the creamy sauce all wrapped snugly in a warm tortilla or pita create a culinary experience that’s hard to resist. Perfect for meal prep, family dinners, or a quick lunch, these wraps are bursting with flavor and freshness. Let’s dive into the delicious details of making your own Chicken Shawarma Wraps!

Why It Deserves a Spot

Chicken Shawarma Wraps deserve a place in your recipe repertoire for a multitude of reasons. First, they are incredibly versatile and can be customized to fit your taste. Second, they are perfect for those busy weeknights when you want something satisfying yet quick to prepare. The combination of spices provides a symphony of flavors that can transport you to the bustling streets of the Middle East. Plus, they are a great way to sneak in some veggies and pack in protein, making them a balanced meal for everyone.

Ingredient Breakdown

Before you start cooking, let’s take a closer look at the ingredients you’ll need to create these mouthwatering Chicken Shawarma Wraps:

• 1.5 pounds chicken breasts – The star of the show. Choose boneless, skinless chicken for easy cooking and slicing.
• 4 tablespoons Greek yogurt – Adds creaminess and helps tenderize the chicken.
• 2 tablespoons lemon or lime juice – A bright acid that balances the richness of the yogurt.
• 2 tablespoons olive oil – Keeps the chicken moist while cooking.
• 3-4 cloves garlic, minced – Essential for that aromatic flavor.
• 1 teaspoon EACH ground cumin, ground coriander, smoked paprika, salt – The backbone of shawarma seasoning.
• ½ teaspoon EACH all spice or 7 spice, turmeric, ground cinnamon, garlic powder, black pepper – Layers of warm spices that create depth and complexity.
• ½ cup sour cream or Greek yogurt – For the creamy sauce that complements the chicken.
• ½ cup mayonnaise – Adds richness to the sauce.
• 2 tablespoons tahini paste – A nutty flavor that enhances the sauce.
• 2 tablespoons lemon juice – Brightens the sauce and adds a zesty kick.
• 2 cloves garlic, minced – More garlic means more flavor in the sauce!
• Pinch of salt & pepper – To taste.
• 6-8 medium tortillas, thin pitas, or saj bread – Your wrap base; choose your favorite.
• Pickled turnips or pickles, thinly sliced – Adds a crunchy, tangy contrast.
• Thinly sliced onion – For a bit of sharpness.
• Thinly sliced tomato (optional) – Adds freshness if you choose to include it.
• Chopped parsley – For garnish and added color.

Tools of the Trade

To make your Chicken Shawarma Wraps, you’ll need a few essential tools:

• Mixing Bowls – For marinating the chicken and mixing the sauce.
• Meat Thermometer – Ensures your chicken is cooked perfectly.
• Skillet or Grill Pan – For cooking the chicken to juicy perfection.
• Knife and Cutting Board – Essential for slicing veggies and chicken.
• Spatula or Tongs – For flipping and serving the chicken.

Directions: Chicken Shawarma Wraps

Ready to create your very own Chicken Shawarma Wraps? Follow these simple, step-by-step directions:

Step 1: Marinate the Chicken

In a large mixing bowl, combine the Greek yogurt, lemon or lime juice, olive oil, minced garlic, cumin, coriander, smoked paprika, salt, all spice or 7 spice, turmeric, cinnamon, garlic powder, and black pepper. Mix well to create a marinade.

Step 2: Coat the Chicken

Add the chicken breasts to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or ideally overnight, for maximum flavor.

Step 3: Prepare the Sauce

While the chicken is marinating, prepare the sauce. In a separate bowl, whisk together the sour cream or Greek yogurt, mayonnaise, tahini paste, lemon juice, minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste and set aside.

Step 4: Cook the Chicken

Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken breasts, cooking for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.

Step 5: Slice and Assemble

Thinly slice the cooked chicken. Lay out your tortillas, pitas, or saj bread, and spread a generous amount of the sauce on each. Top with sliced chicken, pickled turnips or pickles, sliced onion, thinly sliced tomato (if using), and chopped parsley.

Step 6: Wrap It Up

Fold the sides of the tortilla or pita over the filling, then roll it up from the bottom to enclose the filling. Secure with a toothpick if needed, and enjoy your Chicken Shawarma Wraps!

Year-Round Variations

These Chicken Shawarma Wraps are so versatile that you can easily adapt the recipe for different tastes and seasons. Here are a few ideas:

• Vegetable Shawarma: Substitute the chicken with marinated grilled vegetables like zucchini, bell peppers, and eggplant.
• Spicy Kick: Add sliced jalapeños or a splash of hot sauce to the wraps for an extra layer of heat.
• Herbed Yogurt Sauce: Use fresh herbs like dill, mint, or cilantro in your sauce for a refreshing twist.
• Grain Bowl: Serve the chicken over a bed of quinoa or brown rice instead of in a wrap for a hearty grain bowl.

Watch Outs & How to Fix

When making Chicken Shawarma Wraps, there are a few common pitfalls to be aware of:

• Overcooked Chicken: Use a meat thermometer to avoid drying out the chicken. If overcooked, shred and mix with additional sauce.
• Dry Wraps: If your wraps feel dry, warm them briefly in a skillet to add moisture and flexibility.
• Flavorless Sauce: Adjust seasoning in the sauce to ensure it complements the chicken. Add more lemon juice or garlic if necessary.
• Too Much Spice: If the marinade is too spicy, balance it with more yogurt in the sauce.

Keep It Fresh: Storage Guide

To keep your Chicken Shawarma Wraps fresh and tasty, follow these storage tips:

• Refrigerate: Store any leftover wraps in an airtight container in the refrigerator for up to 3 days. Avoid storing with fresh toppings like tomatoes to prevent sogginess.
• Freeze: If you have leftover marinated chicken, you can freeze it before cooking. Thaw in the refrigerator overnight before cooking.
• Reheat: For reheating, use a skillet over medium heat until warmed through. Avoid the microwave if possible to maintain the texture.

Quick Q&A

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more flavorful and can be more forgiving when it comes to cooking time, making them a great option for shawarma wraps.

What if I don’t have tahini paste?

You can substitute tahini with a smooth nut butter like almond or cashew butter, or simply omit it if you prefer a simpler sauce.

How do I make this dish gluten-free?

Use gluten-free tortillas or wrap the chicken and toppings in lettuce leaves for a delicious low-carb option.

Can I meal prep these wraps in advance?

Yes! You can marinate the chicken a day in advance and prepare the sauce. Just assemble the wraps when you’re ready to eat for the best flavor and texture.

Healthy-ish Favorites

Looking for more healthy and delicious meals? Check out these favorites:

• Healthy Chicken Salad – A light and refreshing option perfect for lunches.
• Vegetable Stir-Fry – A quick and colorful meal loaded with veggies.
• Vegan Buddha Bowl – A nourishing bowl packed with grains, veggies, and flavor.

Time to Try It

Now that you have all the details, it’s time to whip up your own Chicken Shawarma Wraps. With the right spices and a bit of love, you can create a dish that delights the senses and satisfies your cravings. Gather your ingredients, grab your favorite wraps, and let the deliciousness unfold. Enjoy!