The Best Authentic Shawarma Chicken Wrap Recipe (Easy Method)
Shawarma chicken wrap recipe lovers, this one’s for you. Imagine juicy strips of spiced chicken, perfectly grilled and wrapped in soft, warm pita. Add creamy garlic yogurt sauce and golden fries, and you’ve got a meal that hits every craving.This is the only guide you’ll need. From the real-deal marinade to quick cooking options and a time-saving shortcut, this recipe brings street-style shawarma straight to your kitchen.
The Best Authentic Shawarma Chicken Wrap Recipe (Easy Method)
- Total Time: 40 minutes
- Yield: 4 wraps 1x
- Diet: Halal
Description
Juicy, spiced chicken wrapped in warm pita with creamy garlic sauce and crispy fries—this chicken shawarma wrap recipe brings real Middle Eastern flavor right to your kitchen.
Ingredients
(For the Marinade)
- 1 pound of chicken breast, skinless and boneless, sliced into bite-sized strips (You can also use boneless chicken thighs for a juicier result)
- 5 to 7 garlic cloves, peeled, crushed, and finely minced
- 1 quarter teaspoon garlic powder
- Half a teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom (Or use 5 whole green cardamoms if marinating for longer than 6 hours)
- Half a teaspoon ground cinnamon (Or 1 two-inch cinnamon stick if marinating over 6 hours)
- 1 teaspoon dried oregano
- Half a tablespoon paprika
- Half a cup plain yogurt (Greek yogurt works too, just thin it with a little lemon juice or water)
- 1 tablespoon lemon juice (Lime juice also works)
- Half a teaspoon salt (Adjust to taste)
- One quarter teaspoon black pepper (Also to taste)
(For the Sauce)
- 3 to 4 garlic cloves, peeled and crushed to a smooth paste
- A pinch of salt (Add when crushing the garlic)
- Two-thirds cup Greek yogurt (Plain yogurt can be used as a substitute)
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice (Or lime juice)
(Other Ingredients)
- 2 tablespoons neutral oil for cooking the chicken
- Fresh cilantro for garnish
- 200 grams frozen French fries, cooked as directed
- 4 medium pita breads (Other soft flatbreads can also be used)
Instructions
1. Marinate the Chicken: Start by cutting the chicken breast into small strips and place them in a large bowl. Add the garlic, garlic powder, onion powder, cumin, coriander, cardamom, cinnamon, oregano, paprika, yogurt, lemon juice, salt, and pepper. Use your hands to mix everything well, making sure each piece is coated. Cover the bowl with plastic wrap or transfer to a sealed container. Refrigerate for at least 6 hours, but overnight (or up to 24 hours) is best for flavor.
2. Make the Garlic Sauce: On a cutting board, smash the garlic cloves with the side of a knife. Sprinkle with salt and continue mashing until a smooth paste forms. Transfer the garlic paste to a bowl. Add the Greek yogurt, mayonnaise, and lemon juice. Mix until smooth. Cover and refrigerate for at least 4 hours to allow the flavors to blend.
3. Cook the Chicken: Cook the French fries according to package instructions. Remove the garlic sauce from the fridge to come to room temperature. Choose your preferred method to cook the chicken:
4. In a Skillet: Heat oil in a large pan over medium-low heat. Add the marinated chicken and cook undisturbed for 6-7 minutes, until the liquid evaporates and a crust forms. Flip and cook for another 4-5 minutes until browned.
5. On the Grill: Preheat grill to medium-high (400°F / 200°C). Place chicken on the grates and grill for 5-7 minutes per side, until charred and cooked through.
6. In the Oven: Preheat oven to 425°F (220°C). Spread chicken on a lined baking sheet and roast for 20-25 minutes, flipping halfway, until cooked through and browned.
7. In the Air Fryer: Preheat air fryer to 375°F (190°C). Arrange chicken in a single layer and cook for 12-15 minutes, flipping halfway, until crispy and cooked through.
8. Once cooked, remove the chicken and let it rest.
9. Assemble the Wraps: Warm each pita bread in a pan for 1-2 minutes per side. To assemble, lay a warm pita flat and spread with garlic sauce. Add a line of chicken and a handful of fries. Fold the bottom edge up snugly over the filling, fold one side over the center, then roll tightly. Serve immediately.
Notes
For best flavor, marinate overnight and let the garlic sauce chill for at least 4 hours. Don’t overfill the wraps to keep them easy to roll and eat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill, Pan-Fry, Air Fryer, Oven
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 510
- Sugar: 3g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Table of Contents
Table of Contents
What is Chicken Shawarma?
Chicken shawarma is a popular Middle Eastern street food known for its bold spices and tender meat. Traditionally, it’s made by stacking marinated chicken on a vertical rotisserie, where it slowly roasts and gets shaved off in thin, flavorful slices.
It shares similarities with dishes like the Greek gyro and Turkish doner kebab. All three use seasoned meat cooked on a rotating spit and served in flatbread with sauces and toppings. What sets shawarma apart is its unique spice blend, featuring warm notes like cumin, cardamom, and cinnamon, which gives it a distinct taste and aroma.
The Secret to Authentic Flavor: A Guide to Shawarma Spices
The heart of any great chicken shawarma wrap recipe is the spice blend. These spices do more than season the chicken; they create the deep, layered flavor that defines shawarma. Here’s a simple breakdown of each one’s role:
- Cumin: Adds a warm, earthy base that anchors the entire blend.
- Coriander: Brings a citrusy brightness with a touch of sweetness.
- Cardamom: The secret ingredient. Its piney, slightly citrus flavor is essential for authentic taste.
- Paprika (Smoked): Delivers a smoky depth and rich red color.
- Turmeric: Gives a subtle earthy flavor and the signature golden color.
- Cinnamon or Allspice: Adds a mild sweetness and warmth that balances the bold spices.
This combination is what turns simple chicken into a mouthwatering shawarma experience.
Ingredients You’ll Need
For bold, juicy flavor and perfect texture, the right ingredients matter. Here’s everything you’ll need, grouped by purpose with simple notes for clarity.
For the Marinade:
- 1 pound of chicken breast, skinless and boneless, sliced into bite-sized strips (You can also use boneless chicken thighs for a juicier result)
- 5 to 7 garlic cloves, peeled, crushed, and finely minced
- 1 quarter teaspoon garlic powder
- Half a teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom (Or use 5 whole green cardamoms if marinating for longer than 6 hours)
- Half a teaspoon ground cinnamon (Or 1 two-inch cinnamon stick if marinating over 6 hours)
- 1 teaspoon dried oregano
- Half a tablespoon paprika
- Half a cup plain yogurt (Greek yogurt works too, just thin it with a little lemon juice or water)
- 1 tablespoon lemon juice (Lime juice also works)
- Half a teaspoon salt (Adjust to taste)
- One quarter teaspoon black pepper (Also to taste)
For the Sauce:
- 3 to 4 garlic cloves, peeled and crushed to a smooth paste
- A pinch of salt (Add when crushing the garlic)
- Two-thirds cup Greek yogurt (Plain yogurt can be used as a substitute)
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice (Or lime juice)
Other Ingredients You’ll Need:
- 2 tablespoons neutral oil for cooking the chicken
- Fresh cilantro for garnish
- 200 grams frozen French fries, cooked as directed
- 4 medium pita breads (Other soft flatbreads can also be used)
How to Make Chicken Shawarma Wraps (Step-by-Step Guide)
Follow these steps for a chicken shawarma wrap recipe that delivers both flavor and texture in every bite.
Step 1: Marinate the Chicken
Start by cutting the chicken breast into small strips. Place them in a large bowl. Add the garlic, garlic powder, onion powder, cumin, coriander, cardamom, cinnamon, oregano, paprika, yogurt, lemon juice, salt, and pepper. Use your hands to mix everything well, making sure each piece is coated. Cover the bowl with plastic wrap or transfer everything to a sealed container or zip-top bag. Refrigerate for at least 6 hours. For the best results, marinate overnight or up to 24 hours.
Step 2: Make the Garlic Sauce
Smash the garlic cloves with a knife on a cutting board. Sprinkle with salt and continue mashing until a smooth paste forms. Transfer the garlic paste to a bowl. Add the Greek yogurt, mayonnaise, and lemon juice. Mix until smooth. Cover and refrigerate the sauce for at least 4 hours. The longer it rests, the more the flavors blend.
Step 3: Cook the Chicken (4 Ways)
Cook the French fries according to the instructions on the package and set them aside. Take the garlic sauce out of the fridge to bring it to room temperature. Choose your preferred method to cook the chicken:
Heat the oil in a large pan over medium-low heat. Once the oil is warm, place the marinated chicken in the pan. Do not overcrowd or pour in extra marinade. Let the chicken cook undisturbed for about 6 to 7 minutes, until most of the liquid evaporates. Continue cooking until a golden crust forms on the bottom. Flip the chicken and let it cook another 4 to 5 minutes until browned on the other side.
Preheat your grill to medium-high heat (around 400°F / 200°C). Lightly oil the grates. Place the marinated chicken on the grill and cook for 5-7 minutes per side, until charred and the internal temperature reaches 165°F (74°C).
Preheat your oven to 425°F (220°C). Spread the chicken in a single layer on a lined baking sheet. Roast for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the edges are nicely browned.
Preheat your air fryer to 375°F (190°C). Arrange the chicken in a single layer in the air fryer basket, working in batches if needed. Cook for 12-15 minutes, flipping halfway, until the chicken is crispy and cooked through.
For more tips, check out this Air fryer chicken breast guide to get juicy results every time.
Once cooked, remove the chicken and let it rest. Sprinkle chopped cilantro on top if you like.
Pro Tips for Perfect Shawarma:
- For the creamiest garlic sauce, let it rest in the fridge for at least 4 hours. This allows the sharp garlic flavor to mellow and meld perfectly with the yogurt.
- Don’t press down on the chicken while it’s searing in the pan! Let it sit undisturbed to develop a deep, flavorful crust.
- The secret to a non-soggy wrap is to not over-sauce the inside. Serve extra sauce on the side for dipping to keep the pita from getting wet.
Step 4: The Art of the Wrap: How to Fold It Perfectly
Wipe out the pan and use a little leftover oil if needed. Warm each pita bread in the pan for about 1 to 2 minutes per side. This makes it soft and easy to fold.
- Lay & Fill: Lay one warm pita on a clean surface. Spread a thin layer of garlic sauce on it, then add a line of chicken and a handful of fries in the lower third of the pita.
- Fold Up: Take the bottom edge of the pita and fold it up snugly over the filling.
- Fold Over: Fold one side of the pita over the center, keeping the filling tucked in.
- Roll Tight: Roll the wrap tightly towards the remaining open side to create a secure, easy-to-hold wrap. Use parchment paper or foil to keep it in place. Serve right away.
Serving Ideas & Recipe Variations
This chicken shawarma wrap recipe is flexible and easy to make your own. Here are a few tasty ways to enjoy it.
The Classic Wrap
Layer the chicken, fries, and garlic sauce inside warm pita. Add chopped lettuce, tomato, cucumber, and pickles for crunch and freshness.
The Shawarma Bowl (A Great Low-Carb Option)
Skip the bread and serve the chicken over cauliflower rice or mixed greens. Add sliced vegetables and drizzle with sauce for a lighter, protein-packed meal.For another great high-protein lunch idea, try these High protein pinwheels that are perfect for prep or lunchboxes.
What to Serve with Shawarma
Pair your wraps with these simple sides:
- Spiced rice with toasted nuts
- Crispy French fries
- Creamy hummus
- Fresh tabbouleh salad
- Pickled turnips for a tangy bite
The 20-Minute Shortcut (Weeknight Version)
Short on time? Use shredded rotisserie chicken. Toss it with the shawarma spice mix and a splash of oil. Sauté in a hot pan for just 2 to 3 minutes until heated and slightly crisp. It’s fast, full of flavor, and perfect for busy nights.
Storing, Freezing, and Meal Prep
Keep your chicken shawarma wrap recipe fresh and convenient with smart storage and prep tips.
- To Store Cooked Chicken: Place cooled chicken in an airtight container and refrigerate. Use within 3 to 4 days for the best taste and texture.
- To Store the Garlic Sauce: Keep the sauce in a sealed jar or container in the fridge. It stays fresh for up to 5 days. Stir before using.
- To Store Extras like Chopped Veggies: Store chopped lettuce, tomatoes, and pickles separately in containers with paper towels to absorb moisture. This helps them stay crisp.
- To Freeze Marinated Raw Chicken: Place the marinated chicken in a freezer-safe bag. Label it with the date and freeze for up to 2 months. Thaw in the fridge before cooking.
- To Freeze Cooked Chicken: Cool the chicken completely, then transfer it to a sealed bag or container. Freeze for up to 2 months. Reheat gently in a pan or oven until warmed through.
- Meal Prep Tip: Portion the cooked chicken, sauce, and toppings into meal containers. Keep each element in its own section or small container to prevent sogginess. Ideal for grab-and-go lunches.
Conclusion
This chicken shawarma wrap recipe brings real flavor with no fuss. The juicy marinated chicken, rich garlic sauce, and soft pita create a wrap that feels like a street food treat but is easy to make at home.
Whether you’re cooking it all from scratch or using the quick shortcut, the taste stays bold and satisfying. It’s perfect for meal prep, quick dinners, or casual gatherings with friends.
you’ll love this Garlic Butter mushroom stuffed chicken recipe packed with flavor.
Tried this recipe? Drop a comment below and leave a star rating to let others know how it turned out.
Want to share the love? Post your wrap photos on Facebook or pin the recipe to your Pinterest board.
What twist did you add to your shawarma? Share your ideas in the comments.
Frequently Asked Questions (FAQ)
What sauce is used in shawarma wraps?
The most common sauce is a garlic yogurt sauce made with crushed garlic, Greek yogurt, mayonnaise, and lemon juice. Some versions also include tahini for a nutty touch. The sauce adds a creamy and tangy balance to the spiced chicken.
What is chicken shawarma seasoning made of?
Chicken shawarma seasoning typically includes cumin, coriander, cardamom, paprika, turmeric, cinnamon or allspice, garlic powder, onion powder, and dried oregano. This mix creates the warm, savory, and slightly smoky flavor that defines shawarma.
What bread is used for shawarma?
Shawarma is usually wrapped in pita bread, which is soft and flexible enough to hold the fillings without tearing. Other flatbreads like naan or lavash can also be used, depending on what you have available.
What goes in a shawarma wrap with chicken?
A chicken shawarma wrap often includes marinated cooked chicken, garlic sauce, lettuce, tomato, cucumber, red onion, pickles, and sometimes French fries. All these ingredients come together in a warm pita for a complete, satisfying meal.
