Garlic Chicken Shawarma Wrap (Printable)
Tender spiced chicken with fresh vegetables and creamy garlic sauce in warm flatbread
# What You'll Need:
→ Chicken Marinade
01 - 1.1 lb boneless chicken thighs, cut into strips
02 - 3 tbsp plain yogurt
03 - 3 tbsp olive oil
04 - 4 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - ½ tsp turmeric
09 - ⅛ tsp ground cinnamon
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - Juice of 1 lemon
→ Garlic Sauce
13 - ½ cup mayonnaise
14 - 2 tbsp Greek yogurt
15 - 3 cloves garlic, minced
16 - 1 tbsp lemon juice
17 - ½ tsp salt
→ Wrap Assembly
18 - 4 large flatbreads or pita breads
19 - 1 large tomato, thinly sliced
20 - 1 small red onion, thinly sliced
21 - 1 cucumber, cut into thin strips
22 - 1 cup shredded lettuce
23 - ¼ cup fresh parsley, chopped
# How To Make It:
01 - In a mixing bowl, combine plain yogurt, olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and lemon juice. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to overnight for deeper flavor penetration.
02 - Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and arrange in a single layer. Cook for 6 to 8 minutes per side until fully cooked through with a lightly charred exterior. Transfer to a plate and rest for 2 minutes.
03 - In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt until smooth and well combined. Set aside.
04 - Warm each flatbread or pita in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted.
05 - Spread a generous layer of garlic sauce across each warmed flatbread. Layer with cooked chicken strips, sliced tomato, red onion, cucumber strips, shredded lettuce, and chopped parsley.
06 - Fold in the sides of each flatbread and roll tightly into a wrap. Slice diagonally in half and serve immediately.
# Expert Suggestions:
01 -
- The yogurt marinade does something almost magical to chicken thighs, making them incredibly tender with a caramelized crust that rivals any restaurant version.
- Everything comes together in under an hour, which means this is realistic for a Tuesday night and impressive enough for weekend guests.
02 -
- Do not rush the marinade time. Anything under twenty minutes and the chicken will taste like chicken with spices on it rather than shawarma.
- Let the skillet get fully hot before adding the chicken. A pan that is not hot enough will steam the meat instead of charring it, and you want that caramelized crust.
03 -
- Slice the chicken after cooking, not before marinating, for juicier results. Strips are fine for marinating but a quick slice across the grain right before serving makes every bite more tender.
- Double the garlic sauce recipe. You will want extra for dipping, drizzling, and secretly eating off a spoon at midnight.