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Flavorful Chicken Shawarma Wraps Recipe Easy Homemade Garlic Sauce

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These chicken shawarma wraps feature juicy, spiced chicken thighs paired with a creamy garlic sauce, fresh veggies, and warm pita bread for a quick and flavorful Middle Eastern-inspired meal.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Juice of 1 lemon (about 2 tablespoons)
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/2 cup Greek yogurt (120g)
  • 2 tablespoons mayonnaise
  • 3 garlic cloves, finely minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 6 large pita breads or flatbreads
  • 1 cup shredded lettuce or mixed greens
  • 1 medium cucumber, thinly sliced
  • 1 large tomato, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • Pickled turnips or sliced red onions (optional)

Instructions

  1. Prepare the marinade by combining minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), lemon juice, olive oil, salt, and black pepper in a large mixing bowl. Whisk until well blended.
  2. Add chicken thighs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 1 hour or up to overnight.
  3. While the chicken marinates, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Cover and chill until serving.
  4. Slice cucumber, tomato, and chop parsley. Shred lettuce or greens. Prepare pickled turnips or onions if using.
  5. Heat grill pan or skillet over medium-high heat. Add olive oil if needed. Cook chicken thighs for 5-6 minutes per side until charred and cooked through (internal temperature 165°F).
  6. Let chicken rest for 5 minutes, then slice thinly against the grain.
  7. Warm pita or flatbreads in a dry skillet or oven until soft and pliable, about 1-2 minutes per side.
  8. Assemble wraps by spreading garlic sauce on each wrap, layering lettuce, cucumber, tomato, sliced chicken, parsley, and pickled turnips if using. Fold and roll tightly.

Notes

If chicken starts to dry out during cooking, reduce heat or baste with leftover marinade (only if not raw). For gluten-free, use gluten-free flatbreads or large lettuce leaves. For dairy-free garlic sauce, substitute Greek yogurt and mayo with coconut yogurt and vegan mayo. Warm wraps before assembling to avoid tearing. Marinate chicken at least 1 hour, overnight preferred for best flavor.

Nutrition

Keywords: chicken shawarma, garlic sauce, Middle Eastern wraps, easy dinner, quick recipe, homemade shawarma, pita wraps

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