This chicken shawarma wrap is juicy, spiced, and wrapped tight for easy eating. The marinated thighs cook quickly and get little charred edges for texture, while the creamy garlic-yogurt sauce adds cool balance. Tangy sumac onions and crisp fries inside the wrap bring bright bites and a fun crunch. It’s simple to make on a weeknight, easy to scale for guests, and perfect for serving with a side salad or extra fries. If you like bold, fast wraps, try this as a go-to; and for another quick garlic-forward option try our cheesy garlic chicken wraps.
Why You’ll Love This Chicken Shawarma Wrap
- Deep, warm spices (cumin, coriander, paprika, turmeric) without long prep time.
- Juicy, browned chicken thighs give richness and bite.
- Creamy garlic-yogurt sauce cools the heat and keeps each bite moist.
- Bright sumac onions and lemon lift the flavors and cut the fat.
- Built-in texture from fries and pickles makes every bite different.
- Flexible: serve as a wrap, folded gyro-style, or over a salad bowl.
- Makes a hearty meal that’s great for meal prep or a casual party.
- Uses simple pantry spices and plain yogurt and mayo for an easy sauce.
What Is Chicken Shawarma Wrap?
A chicken shawarma wrap is a Middle Eastern–inspired street-food style sandwich made by marinating and cooking spiced chicken, then wrapping it in flatbread with sauces and toppings. It tastes warm and aromatic from the spice mix, tangy from lemon and sumac, and creamy from the garlic-yogurt sauce. The cooking method here is pan-searing for quick browning and bits of char that mimic the classic rotisserie texture. The vibe is casual comfort food — perfect for a fast weeknight dinner, a relaxed weekend lunch, or a hands-on brunch with friends.
Ingredients for Chicken Shawarma Wrap
For the Base (marinade & chicken)
- 3 lb chicken thighs, 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 garlic powder
- 1 tsp turmeric
- 1 tsp sugar
- 2 tbsp tomato paste
- 1 tbsp olive oil
For the Sauce
- 1/2 cup mayo
- 1/2 cup yogurt
- 5 cloves garlic, grated or minced
- 1/2 lemon’s juice
- 1 tbsp parsley
For the Pickled/Marinated Onion
- 1/2 red onion, thinly sliced
- 1 tbsp sumac
- 1/2 lemon’s juice
- 1 tbsp parsley
To Serve
- lavash (flatbread)
- garlic sauce
- harissa (optional)
- lettuce
- tomato
- pickles
- french fries
Note: the recipe lists parsley and lemon juice in both the sauce and the onion mix — use them where indicated.
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Thighs give the best flavor and juiciness. For a leaner option, use boneless skinless chicken breasts but lower cook time and watch for dryness.
- Yogurt: Plain whole-milk or 2% yogurt gives best creaminess. For a lighter sauce, use low-fat yogurt and reduce mayo to 1/4 cup.
- Mayo: Swap for extra yogurt plus 1 tsp olive oil for a lighter emulsion.
- Garlic: If you prefer milder garlic, roast one clove and mash into the sauce.
- Sumac: If you don’t have sumac, use a squeeze of extra lemon and a pinch of smoked paprika for brightness.
- Lavash: Any flatbread, pita, or large tortilla will work. For low-carb, serve over greens instead of bread.
- Fries: Oven-roasted sweet potato fries are a tasty swap for classic fries and add color.
Step-by-Step Instructions
Step 1 – Make the marinade and coat the chicken
In a large bowl, mix salt, pepper, cumin, coriander, paprika, onion powder, garlic powder, turmeric, sugar, tomato paste, and olive oil. Add the sliced chicken thighs and toss to coat well. Cover and let marinate at least 30 minutes or ideally overnight in the fridge.
Visual cue: The chicken should look evenly coated in a thick, reddish paste and smell aromatic.
Step 2 – Cook the chicken
Heat a large skillet over medium-high. Add the marinated chicken in a single layer (cook in batches if needed). Stir occasionally and let pieces sit a bit to brown. Cook until fully done and lightly charred in spots, about 8–12 minutes depending on thickness. Remove and keep warm.
Pro cue: Aim for internal temperature of 165°F (74°C) and some browned edges for texture.
Step 3 – Make the garlic-yogurt sauce
In a bowl, whisk together mayo, yogurt, grated garlic, 1/2 lemon’s juice, and 1 tbsp parsley until smooth. Taste and adjust salt or lemon. Cover and chill until ready to assemble.
Step 4 – Marinate the red onions with sumac
Place thinly sliced red onion in a small bowl. Add sumac, 1/2 lemon’s juice, and 1 tbsp parsley. Toss and let sit at least 10 minutes to soften and mellow the raw bite.
Step 5 – Warm bread and assemble
Warm lavash or flatbread on a dry skillet or oven for a minute so it’s pliable. Spread a layer of garlic sauce (and harissa if you want heat). Add lettuce, sliced tomato, pickles, a generous portion of cooked chicken, sumac onions, and a handful of fries. Roll like a burrito or fold like a gyro and enjoy warm.
Visual cue: The wrap should be tight but not overstuffed so it holds when bitten.
Pro Tips for Success
- Marinate longer: Overnight gives deeper flavor and makes the chicken juicier.
- Hot pan, not crowded: Sear chicken in batches so pieces brown instead of steam.
- Rest chicken briefly after cooking to let juices redistribute.
- Toast the flatbread: Warming the lavash makes rolling easier and prevents sogginess.
- Grate the garlic finely for a smooth sauce that blends into the mayo-yogurt.
- Balance salt: Taste sauce before adding extra salt since chicken is seasoned.
- Keep fries crisp: Add fries right before serving to maintain crunch inside the wrap.
Flavor Variations
- Optional: Spicy Harissa Boost — Mix 1–2 tsp harissa into the garlic sauce for a smoky heat.
- Optional: Lemon-Herb Twist — Add extra chopped parsley and a pinch of za’atar to the sauce for herbal notes.
- Optional: Smoky Shawarma — Add 1/4 tsp smoked paprika to the marinade for a gentle smoky layer.
- Optional: Yogurt-Light — Replace half the mayo with more yogurt and a splash of olive oil for a lighter sauce.
- Optional: Crunch Upgrade — Add thin sliced cucumber or toasted nuts (pine nuts) for crunch and contrast.
- Optional: Veggie Swap — Skip fries and add grilled eggplant or roasted peppers for a lighter wrap.
Serving Suggestions
- Serve with extra garlic sauce and harissa on the side for dipping.
- Pair with a simple cucumber-tomato salad dressed in lemon and olive oil.
- Offer pickles, hot sauce, and lemon wedges at the table so guests can customize.
- For a platter, slice wraps in half and serve with a bowl of fries and extra marinated onions.
- Make it a casual party: set out components and let people build their own wraps.
- For a bowl version, skip the lavash and plate chicken over rice or greens with sauce and fries on the side.
Make-Ahead, Storage & Reheating
- Make-ahead: Marinate chicken up to 24 hours in the fridge. You can also prep sauce and sumac onions a day ahead.
- Storage: Cooked chicken will keep in an airtight container in the fridge for 3–4 days. Sauce keeps for 3 days. Marinated onions last 2–3 days.
- Reheating: Reheat chicken in a skillet over medium heat until warmed through to keep edges slightly crisp. Avoid microwaving too long to prevent rubbery texture. Reheat fries separately in an oven or air fryer to restore crispness.
- Texture notes: After refrigeration, the sauce may thicken and the fries will soften; warm chicken and re-crisp fries before assembling for best texture.
Storage and Freezing Instructions
- Freezing chicken: You can freeze cooked chicken in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Avoid freezing assembled wraps: Lavash, fries, and fresh veggies do not freeze well. Assemble fresh after reheating chicken.
- Sauce freezing: Don’t freeze the mayo-based sauce; it can separate. Keep sauce in the fridge and use within 3 days.
- If freezing is not recommended: Assembled wraps are best eaten fresh because the bread and fries will lose texture once frozen.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~610 kcal | ~45 g | ~45 g | ~35 g | ~4 g | ~950 mg
Estimates vary by brands and portions.
FAQ About Chicken Shawarma Wrap
Q: My marinade looks thin — is that okay?
A: Yes. The tomato paste, oil and spices should cling to the chicken. If too thin, pat it on and let sit so flavors absorb.
Q: How do I know when chicken is done?
A: Use an instant-read thermometer: 165°F (74°C) at the thickest part. Also check for no pink inside.
Q: Can I use whole garlic cloves instead of grated garlic?
A: Grated or minced garlic blends into the sauce better. Whole cloves are too strong unless roasted and mashed.
Q: My wrap is soggy after 10 minutes — how to prevent that?
A: Don’t add wet sauce directly on hot bread for long. Warm bread, add sauce, then fill and eat immediately. Keep extra sauce on the side.
Q: What if I don’t have sumac?
A: Use extra lemon juice and a small pinch of smoked paprika to mimic acidity and mild tartness.
Q: Can I make this gluten-free?
A: Yes — use gluten-free flatbreads or serve over rice/greens instead of lavash.
TastyInspo Notes
- Finish with a squeeze of fresh lemon over the wrapped sandwich for a last bright pop.
- Serve half-wrapped in foil to hold fillings while eating and reveal the charred chicken.
- Use a mix of green leaf lettuce and romaine for crunch and structure.
- For a smoky aroma, briefly char the cooked chicken under the broiler before slicing.
- Keep small bowls of pickles and raw onion for guests to add as they like.
Troubleshooting
- Bland wrap: Add more lemon, sumac, or a pinch more salt to the chicken or sauce.
- Overcooked chicken: Reduce pan time and check internal temp earlier; thighs cook fast.
- Sauce separated: Whisk in a teaspoon of warm water or a bit of yogurt to re-emulsify.
- Burnt spices: Cook on medium-high but watch closely; move chicken around to avoid burning.
- Soggy bread: Warm bread and use sauce sparingly, or spread sauce on top of lettuce as a barrier.
- Fries too soft: Re-crisp in an air fryer or hot oven for 5–8 minutes before adding to the wrap.
Final Thoughts
This chicken shawarma wrap works because it balances warm spices, a cool garlic sauce, bright sumac onions, and varied textures from fries and pickles. It’s easy to prep, quick to cook, and forgiving for swaps — a perfect go-to for satisfying, hands-on meals. For a classic reference and another approach to the dish, check this version at Chicken Shawarma (Middle Eastern) – RecipeTin Eats.
