Real shawarma spins on vertical spits for 8+ hours—this marinade mimics that char in just 30 minutes.
Homemade Chicken Shawarma Wrap
Whip up a mouthwatering Chicken Shawarma Wrap in just 15 minutes! Bursting with flavor from succulent marinated chicken, crisp veggies, and a zesty tahini sauce, this delightful wrap is a healthier option that doesn’t skimp on taste. Perfect for a quick lunch or dinner, it's high in protein and low in calories—your taste buds will thank you!
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(7)
- optional: chopped cucumbers and parsleyoptional
- 2 tsp minced garlic (10 ml)
- 1 tsp minced garlic (5 ml)
- 1/2 lemon, squeezed
- Lettuce
- 1/4 tsp salt, pepper, cumin
- 1/2 tsp salt, pepper, paprika, cumin
🥩Meat & Seafood(1)
- 300g chicken thigh or breast (boneless, skinless) (0.66 lbs)
🥛Dairy & Eggs(1)
- 1/2 cup fat free greek yogurt, plain (120 ml)
🫙Pantry Staples(3)
- 1 tsp olive oil (5 ml)
- 2 pitas (any kind, about 40g each)
- sliced tomatoes
🧂Spices & Seasonings(1)
- 1/4 tsp cumin, cinnamon
📦Other(1)
- sliced onions
👨🍳 Instructions
- 1
Prepare the chicken by marinating it with olive oil, lemon juice, minced garlic, and spices.
- 2
Cook the marinated chicken in a skillet until fully cooked, then slice it.
- 3
Mix the garlic sauce ingredients together.
- 4
Assemble the wrap by placing the chicken, lettuce, tomatoes, onions, and optional cucumbers and parsley in the pitas.
- 5
Drizzle with garlic sauce and serve.
💡 Pro Tips
- ✓Marinate chicken thighs for 2-4 hours minimum because the acids need time to denature proteins while enzymes break down tough fibers, but don't exceed 24 hours or the meat becomes mushy.timing2-4 hours minimum
- ✓Cook chicken to exactly 165°F internal temperature, then let it rest 3 minutes before slicing against the grain to shorten muscle fibers by up to 50%.technique165°F, 3 minutes rest
- ✓Use a 3:1 ratio of oil to lemon juice in your marinade because too much acid will create a tough, gray exterior while proper fat content carries fat-soluble spice compounds into the meat.ingredient3:1 oil to acid ratio
- ✓Warm pita bread for 30-45 seconds in a dry skillet at medium heat to reactivate starches and make it pliable without creating steam that makes it soggy.equipment30-45 seconds, medium heat
- ✓Salt your sliced tomatoes 10 minutes before assembly and drain on paper towels to remove 30-40% of their water content, preventing soggy wraps.technique10 minutes, 30-40% water removal
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Real shawarma spins on vertical spits for 8+ hours—this marinade mimics that char in just 30 minutes.
Homemade Chicken Shawarma Wrap
Whip up a mouthwatering Chicken Shawarma Wrap in just 15 minutes! Bursting with flavor from succulent marinated chicken, crisp veggies, and a zesty tahini sauce, this delightful wrap is a healthier option that doesn’t skimp on taste. Perfect for a quick lunch or dinner, it's high in protein and low in calories—your taste buds will thank you!
📝 Ingredients
Serves 2🥬Fresh Produce(7)
- optional: chopped cucumbers and parsleyoptional
- 2 tsp minced garlic (10 ml)
- 1 tsp minced garlic (5 ml)
- 1/2 lemon, squeezed
- Lettuce
- 1/4 tsp salt, pepper, cumin
- 1/2 tsp salt, pepper, paprika, cumin
🥩Meat & Seafood(1)
- 300g chicken thigh or breast (boneless, skinless) (0.66 lbs)
🥛Dairy & Eggs(1)
- 1/2 cup fat free greek yogurt, plain (120 ml)
🫙Pantry Staples(3)
- 1 tsp olive oil (5 ml)
- 2 pitas (any kind, about 40g each)
- sliced tomatoes
🧂Spices & Seasonings(1)
- 1/4 tsp cumin, cinnamon
📦Other(1)
- sliced onions
👨🍳 Instructions
- 1
Prepare the chicken by marinating it with olive oil, lemon juice, minced garlic, and spices.
- 2
Cook the marinated chicken in a skillet until fully cooked, then slice it.
- 3
Mix the garlic sauce ingredients together.
- 4
Assemble the wrap by placing the chicken, lettuce, tomatoes, onions, and optional cucumbers and parsley in the pitas.
- 5
Drizzle with garlic sauce and serve.
💡 Pro Tips
- ✓Marinate chicken thighs for 2-4 hours minimum because the acids need time to denature proteins while enzymes break down tough fibers, but don't exceed 24 hours or the meat becomes mushy.timing2-4 hours minimum
- ✓Cook chicken to exactly 165°F internal temperature, then let it rest 3 minutes before slicing against the grain to shorten muscle fibers by up to 50%.technique165°F, 3 minutes rest
- ✓Use a 3:1 ratio of oil to lemon juice in your marinade because too much acid will create a tough, gray exterior while proper fat content carries fat-soluble spice compounds into the meat.ingredient3:1 oil to acid ratio
- ✓Warm pita bread for 30-45 seconds in a dry skillet at medium heat to reactivate starches and make it pliable without creating steam that makes it soggy.equipment30-45 seconds, medium heat
- ✓Salt your sliced tomatoes 10 minutes before assembly and drain on paper towels to remove 30-40% of their water content, preventing soggy wraps.technique10 minutes, 30-40% water removal