Chicken Shawarma Wraps
This Chicken Shawarma Wrap is a flavor-packed delight! Tender marinated chicken wrapped in warm tortillas with vibrant toppings and a creamy sauce.
Equipment
- Mixing bowls
- Meat Thermometer
- Skillet or Grill Pan
- Knife and cutting board
- Spatula or tongs
Ingredients
- 1.5 pounds chicken breasts boneless, skinless
- 4 tablespoons Greek yogurt
- 2 tablespoons lemon or lime juice
- 2 tablespoons olive oil
- 3-4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon all spice or 7 spice
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup sour cream or Greek yogurt
- ½ cup mayonnaise
- 2 tablespoons tahini paste
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- pinch salt & pepper to taste
- 6-8 medium tortillas, thin pitas, or saj bread your wrap base
- Pickled turnips or pickles thinly sliced
- Thinly sliced onion
- Thinly sliced tomato (optional)
- Chopped parsley for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- For a vegetarian option, substitute chicken with marinated grilled vegetables.
- Add sliced jalapeños or hot sauce for a spicy kick.
- Store leftovers in an airtight container for up to 3 days.