Description
Flavorful chicken shawarma wraps made with warm Middle Eastern spices, juicy chicken, crisp vegetables, and creamy garlic or tahini sauce wrapped in soft pita bread.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 4 large pita breads or flatbreads
- Lettuce, sliced
- Tomatoes, diced
- Cucumbers, sliced
- Red onion, thinly sliced
- Garlic sauce or tahini sauce, for serving
Instructions
- Place the chicken in a large bowl and add the olive oil, garlic, paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice.
- Mix well until the chicken is fully coated in the marinade.
- Marinate the chicken for at least 30 minutes, or longer for deeper flavor.
- Heat a skillet or grill pan over medium-high heat.
- Cook the chicken for 5 to 7 minutes per side until fully cooked and slightly charred.
- Let the chicken rest for a few minutes before slicing into thin strips.
- Warm the pita bread or flatbread slightly until soft and flexible.
- Fill each wrap with chicken, lettuce, tomatoes, cucumbers, red onion, and garlic sauce or tahini sauce.
- Fold the wraps tightly and serve warm.
Notes
- Chicken thighs provide juicier and more flavorful results, but chicken breasts also work well.
- Add pickles or feta cheese for extra flavor.
- Increase cayenne pepper or add hot sauce for a spicier wrap.
- Serve the shawarma chicken in rice bowls or salads for variety.
- Use lettuce wraps instead of pita for a lighter option.
- Store leftover chicken in the refrigerator for up to 4 days.
- Keep vegetables and sauces separate until serving to maintain freshness.
- The chicken can be baked at 425°F (218°C) for 20 to 25 minutes instead of pan-cooking.
Nutrition
- Serving Size: 1 wrap
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
