Traditional shawarma spins on vertical rotisseries for 8+ hours—this ground chicken hack delivers identical flavors in 15 minutes.
Chicken Shawarma Wrap
Dive into this mouthwatering chicken shawarma wrap, a fantastic way to refuel after your workout! Featuring tender, spiced chicken marinated to perfection and topped with vibrant veggies, this wrap is as satisfying as it is delicious. Wrap it all up in a warm pita for a flavor-packed meal that will keep you energized and craving more!
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
The Story
This bastardized shawarma was born when Lebanese immigrants hit Detroit in the 1960s and discovered Americans couldn't handle proper vertical spits—so they flattened ground chicken like automotive sheet metal, rolled it tight as a transmission cable, and created what purists call heresy but hungry factory workers called brilliant weeknight salvation that tastes like Beirut met Michigan.
Regional Twist
In Istanbul's Beyoğlu district, they swap the Persian cucumber for pickled turnips and add sumac to the paprika blend, creating a sharper, more acidic punch that cuts through the olive oil.
📝 Ingredients
Shopping List
- dill (to taste)
- 1 cup greek yogurt
- 1 lb (454 g) ground chicken
- jalapeños (to taste)
- 1 persian cucumber
- pickled onion (to taste)
- 1-2 red onions
- roasted cherry tomatoes (to taste)
- 1 head roasted garlic
- 1 piece wrap
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- chili powder (to taste)
- garlic powder (to taste)
- honey (to taste)
- olive oil (to taste)
- paprika (to taste)
- salt (to taste)
- 2 cups (473 ml) water
- 2 cups (473 ml) white vinegar
👨🍳 Instructions
- 1
Preheat oven to 400 degrees.
- 2
Place ground chicken on a sheet of foil or parchment paper, cover with another piece, and roll out until evenly thin. Season and roll tightly. Cut in half to fit in the baking pan.
- 3
Add wrapped chicken to the pan alongside cherry tomatoes and a head of garlic with the top chopped off. Drizzle with olive oil and season with salt.
- 4
Bake in the oven for 40-45 minutes.
- 5
While the chicken is cooking, prepare the toppings and pickled onion.
- 6
For the pickled onion, slice red onions thinly and pack into a jar. Simmer water, vinegar, and honey, then pour over onions. Let sit for 15 minutes at room temperature, then refrigerate.
- 7
Once the chicken is done, let it cool. Prepare tzatziki by mixing yogurt, grated cucumber, smashed roasted garlic, chopped dill, olive oil, salt, and pepper.
- 8
Assemble the wrap with lavash bread, add chicken, toppings, and tzatziki. Sear in a pan to close and warm.
- 9
Enjoy!
💡 Pro Tips
- ✓Roll the seasoned ground chicken to exactly 1/4-inch thickness between parchment because this ensures even cooking in 40-45 minutes and prevents the exterior from drying while the center reaches 165°F.technique1/4-inch thickness
- ✓Salt the grated cucumber for tzatziki and let drain for 15 minutes to remove 60-70% of water content, preventing a watery sauce that will make your wrap soggy.timing15 minutes
- ✓Use a 3:1 ratio of water to vinegar for pickling liquid because this creates the optimal pH of 3.5-4.0 that quickly penetrates onion cell walls without being overpoweringly acidic.ingredient3:1 ratio
- ✓Sear the assembled wrap seam-side down first in a dry pan for 2-3 minutes at medium heat to create a Maillard reaction seal that prevents unraveling and adds textural contrast.technique2-3 minutes
- ✓Let the chicken rest for 10 minutes after baking so internal juices redistribute and the meat temperature drops to 145°F, making it easier to slice without shredding.timing10 minutes
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
Traditional shawarma spins on vertical rotisseries for 8+ hours—this ground chicken hack delivers identical flavors in 15 minutes.
Chicken Shawarma Wrap
Dive into this mouthwatering chicken shawarma wrap, a fantastic way to refuel after your workout! Featuring tender, spiced chicken marinated to perfection and topped with vibrant veggies, this wrap is as satisfying as it is delicious. Wrap it all up in a warm pita for a flavor-packed meal that will keep you energized and craving more!
The Story
This bastardized shawarma was born when Lebanese immigrants hit Detroit in the 1960s and discovered Americans couldn't handle proper vertical spits—so they flattened ground chicken like automotive sheet metal, rolled it tight as a transmission cable, and created what purists call heresy but hungry factory workers called brilliant weeknight salvation that tastes like Beirut met Michigan.
Regional Twist
In Istanbul's Beyoğlu district, they swap the Persian cucumber for pickled turnips and add sumac to the paprika blend, creating a sharper, more acidic punch that cuts through the olive oil.
📝 Ingredients
Shopping List
- dill (to taste)
- 1 cup greek yogurt
- 1 lb (454 g) ground chicken
- jalapeños (to taste)
- 1 persian cucumber
- pickled onion (to taste)
- 1-2 red onions
- roasted cherry tomatoes (to taste)
- 1 head roasted garlic
- 1 piece wrap
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- chili powder (to taste)
- garlic powder (to taste)
- honey (to taste)
- olive oil (to taste)
- paprika (to taste)
- salt (to taste)
- 2 cups (473 ml) water
- 2 cups (473 ml) white vinegar
👨🍳 Instructions
- 1
Preheat oven to 400 degrees.
- 2
Place ground chicken on a sheet of foil or parchment paper, cover with another piece, and roll out until evenly thin. Season and roll tightly. Cut in half to fit in the baking pan.
- 3
Add wrapped chicken to the pan alongside cherry tomatoes and a head of garlic with the top chopped off. Drizzle with olive oil and season with salt.
- 4
Bake in the oven for 40-45 minutes.
- 5
While the chicken is cooking, prepare the toppings and pickled onion.
- 6
For the pickled onion, slice red onions thinly and pack into a jar. Simmer water, vinegar, and honey, then pour over onions. Let sit for 15 minutes at room temperature, then refrigerate.
- 7
Once the chicken is done, let it cool. Prepare tzatziki by mixing yogurt, grated cucumber, smashed roasted garlic, chopped dill, olive oil, salt, and pepper.
- 8
Assemble the wrap with lavash bread, add chicken, toppings, and tzatziki. Sear in a pan to close and warm.
- 9
Enjoy!
💡 Pro Tips
- ✓Roll the seasoned ground chicken to exactly 1/4-inch thickness between parchment because this ensures even cooking in 40-45 minutes and prevents the exterior from drying while the center reaches 165°F.technique1/4-inch thickness
- ✓Salt the grated cucumber for tzatziki and let drain for 15 minutes to remove 60-70% of water content, preventing a watery sauce that will make your wrap soggy.timing15 minutes
- ✓Use a 3:1 ratio of water to vinegar for pickling liquid because this creates the optimal pH of 3.5-4.0 that quickly penetrates onion cell walls without being overpoweringly acidic.ingredient3:1 ratio
- ✓Sear the assembled wrap seam-side down first in a dry pan for 2-3 minutes at medium heat to create a Maillard reaction seal that prevents unraveling and adds textural contrast.technique2-3 minutes
- ✓Let the chicken rest for 10 minutes after baking so internal juices redistribute and the meat temperature drops to 145°F, making it easier to slice without shredding.timing10 minutes