Chicken Shawarma Wrap

Chicken Shawarma Wrap

Your FREE 500 Chicken Recipes Cookbook Is Waiting

Juicy, spiced chicken shawarma loaded with fresh veggies, crispy fries, tangy sumac onions, and creamy garlic sauce — all wrapped in a warm tortilla. This homemade version tastes even better than your favorite street shawarma!

Prep Time: 15 mins (+ 1 hour marination) Cook Time: 20 minutes Servings: 6 wraps

Ingredients

For the Chicken Shawarma

  • 2 lb (900g) boneless chicken breast or thighs, cut into thin slices
  • 1 tbsp fresh garlic, finely minced
  • 2 tbsp mayonnaise
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp red chili powder (adjust to taste)
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tbsp fresh lemon juice
  • 3 tbsp clarified butter or oil (for cooking)

For the Sumac Onions

  • 1 large red onion, thinly sliced and washed
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp sumac
  • 1 tsp lemon juice
  • Salt to taste

For the Garlic Sauce

  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 3–4 tbsp buttermilk (adjust for consistency)
  • 2 tbsp ketchup
  • 2 tbsp hot sauce
  • 1 tsp freshly chopped parsley
  • 1 tsp lemon juice
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • Salt to taste
  • ½ tsp black pepper

To Assemble

  • 6 large tortilla wraps
  • ½ cup cucumber, chopped
  • ½ cup tomatoes, chopped
  • Spiced French fries (as needed)
  • ½ cup pickled cucumbers (optional but recommended)

Method

1. Marinate the Chicken In a large mixing bowl, add the sliced chicken along with salt, black pepper, garlic powder, smoked paprika, turmeric, red chili powder, cumin, coriander, minced garlic, mayonnaise, olive oil, and lemon juice. Mix everything thoroughly until the chicken is well coated. Cover and marinate in the refrigerator for at least 1 hour (overnight is best for maximum flavor).

2. Prepare the Garlic Sauce In a bowl, whisk together mayonnaise, sour cream, buttermilk, ketchup, hot sauce, garlic powder, smoked paprika, lemon juice, parsley, salt, and black pepper until smooth and creamy. Adjust consistency with more buttermilk if needed. Refrigerate until ready to use.

3. Make the Sumac Onions Mix thinly sliced red onions with chopped parsley, sumac, lemon juice, and a pinch of salt. Set aside for 10–15 minutes so the flavors develop.

4. Cook the Chicken Heat clarified butter or oil in a large pan over medium-high heat. Add the marinated chicken in batches (do not overcrowd). Cook for 8–10 minutes, tossing occasionally, until the chicken is fully cooked, golden, and slightly charred on the edges.

5. Assemble the Wraps

  • Warm the tortillas in a pan or microwave for a few seconds.
  • Spread a generous layer of garlic sauce in the center.
  • Add sumac onions, sliced chicken, chopped tomatoes, cucumber, pickled cucumbers, and a handful of spiced French fries.
  • Drizzle more garlic sauce on top.
  • Fold the sides and roll tightly into a wrap.

Optional: Toast the wrapped shawarma on a hot pan (seam side down) for 1–2 minutes for extra crispiness and restaurant-style finish.

Pro Tips

  • Use chicken thighs for juicier results.
  • For authentic shawarma flavor, add ½ tsp cinnamon and a pinch of cardamom to the marinade.
  • Make the garlic sauce a day ahead — it tastes better as it sits.
  • Double the sauce recipe; it’s addictive!
  • Add shredded lettuce or cabbage for extra crunch.

Serving Suggestions

Serve hot with extra garlic sauce on the side, Lebanese pickles, and fries. Pairs amazingly with cold drinks or mango lassi.

This Chicken Shawarma Wrap is packed with bold flavors and perfect textures — crispy on the outside, juicy inside, and fully loaded!

Try it this weekend and tell me in the comments how spicy you made it! Want a yogurt-based version, spicy peri-peri twist, or homemade pita version next? Just say the word.

Save this recipe — your new favorite wrap is here! 🌯❤️

 
Scroll to Top