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.

Shawarma Chicken Wrap Recipe - Recipeseasytomake

Name: The Best Authentic Shawarma Chicken Wrap Recipe (Easy Method)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 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); 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); 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)

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

Scale

(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)

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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