Chicken Shawarma Wrap
This chicken shawarma wrap brings the iconic Middle Eastern street food straight to your kitchen with a simplified, flavor-packed recipe. Juicy, spiced chicken thighs are marinated and pan-seared to perfection, then wrapped in soft lavash (homemade or store-bought!) with creamy garlic sauce, tangy sumac onions, pickles, fries, and more. It’s a satisfying, customizable meal that hits every flavor note—savory, tangy, garlicky, and spicy.
Why You’ll Love It
- No rotisserie needed – get restaurant-quality shawarma flavor without special equipment
- Bold and balanced flavors – savory chicken, zippy onions, and creamy garlic sauce
- Versatile and customizable – wrap it in lavash, pita, or flatbread, and load it with your favorite fillings
- Meal prep-friendly – marinate in advance and cook in minutes
- Cozy and crave-worthy – perfect for lunch, dinner, or feeding a crowd
What Is Shawarma?
Shawarma is a beloved Middle Eastern dish made from thin cuts of meat—usually lamb, beef, or chicken—seasoned with warm spices and stacked onto a vertical spit, where it slowly roasts and is shaved off to serve. While traditional shawarma relies on this rotisserie-style cooking, this recipe recreates those same flavors using sliced chicken thighs cooked in a skillet, making it an easy and approachable way to enjoy shawarma at home.
Homemade Lavash (Optional but Worth It!)
We made our lavash from scratch, and it was surprisingly simple—just a handful of ingredients, no yeast, and no oven required. The dough comes together quickly and cooks in a dry pan, like tortillas. We used this Hungry Man Kitchen recipe, and it turned out soft, flexible, and perfect for wrapping.
That said, store-bought lavash, flatbread, tortillas, or pita all work beautifully too—no shame in keeping it easy!
Tips for the Best Chicken Shawarma Wrap
- Slice the chicken thin so it cooks quickly and absorbs flavor deeply.
- Don’t skip the marinade—even 30 minutes makes a difference, but overnight is best.
- Use full-fat yogurt for the garlic sauce for the creamiest texture.
- Add texture with toppings—lettuce, fries, pickles, and tomatoes all add crunch and contrast.
- Double the garlic sauce—you’ll want it for dipping, trust me.
Chicken Shawarma Wrap
Ingredients
For the Chicken
- 3 lb chicken thighs thinly sliced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp sugar
- 2 tbsp tomato paste
- 1 tbsp olive oil
For the Garlic Sauce
- 1/2 cup mayo
- 1/2 cup yogurt
- 5 cloves garlic grated
- 1/2 lemon’s juice
- 1 tbsp parsley finely chopped
Sumac Onions
- 1/2 red onion thinly sliced
- 1 tbsp sumac
- 1/2 lemon’s juice
- 1 tbsp parsley finely chopped
To Assemble
- lavash can also use tortilla, pita or flatbread
- garlic sauce
- harissa
- lettuce
- tomato
- pickles
- french fries
Instructions
- In a large bowl, combine sliced chicken thighs with salt, pepper, cumin, coriander, paprika, garlic powder, onion powder, turmeric, sugar, tomato paste, and olive oil. Mix well to evenly coat. Let marinate for at least 30 minutes, ideally overnight.
- Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until fully cooked and lightly charred in spots, about 8–12 minutes depending on thickness.
- In a bowl, whisk together mayonnaise, yogurt, grated garlic, lemon juice, and parsley until smooth. Adjust seasoning to taste.
- In another bowl, mix sliced red onion with sumac, lemon juice, and parsley. Let sit for at least 10 minutes to soften and marinate.
- Warm your lavash or flatbread. Spread a layer of garlic sauce (and harissa if using), then add lettuce, cooked chicken, sumac onions, pickles, tomatoes, and fries. Roll it up like a burrito or fold it like a gyro.
- Enjoy your chicken shawarma wrap warm!
Tasted just like the shawarma I got at a festival so yummy ?