Chicken Shawarma Wrap
About the recipe
This Chicken Shawarma Wrap is packed with juicy marinated chicken, creamy yogurt garlic sauce, tangy sumac onions, and smoky roasted peppers all wrapped in soft shawarma bread. This easy homemade chicken shawarma recipe delivers authentic Middle Eastern inspired flavours and makes a perfect lunch, dinner, or meal prep option.
Chicken Shawarma Wrap
Ingredients
For Chicken Marinade:
- 1 kg Chicken thighs
- 3 tbsp Yogurt
- 2 tbsp Lemon juice
- 2 tsp Ginger-garlic paste
- 2 tbsp Olive oil
- 2 tsp Paprika
- 1 tsp Coriander
- ½ tsp Garam masala
- ½ tsp Black pepper
- ½ – 1 tsp Chili powder
- 1–1.5 tsp Salt
For Yogurt Garlic Sauce:
- ½ cup Yogurt
- 2–3 Grated garlic cloves
- 1–2 tbsp Lemon juice
- ½ tsp Cumin
- ½ tsp Salt
- 1–2 tsp Vinegar
For Sumac Onions:
- 1 Thinly sliced onion
- Handful chopped cilantro
- 1 tsp Sumac
- Salt + lemon juice
For Roasted Peppers:
- 2–3 Large green peppers
For the Wrap:
- Shawarma bread
- Cooked shredded chicken
- Yogurt garlic sauce
- Sumac onions
- Roasted peppers
Instructions
- In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, olive oil, paprika, ground coriander, garam masala, black pepper, chili powder, and salt. Mix everything together until a smooth, well-blended marinade forms. Add the chicken thighs and coat each piece thoroughly, ensuring the marinade covers every surface. Cover and refrigerate for at least 30 minutes, or longer if possible, to allow the flavours to fully penetrate the chicken.
- Heat a large pan over medium heat. Add the marinated chicken and cook, turning occasionally, until it is beautifully browned, lightly caramelised, and cooked all the way through. The chicken should develop a slightly charred exterior while remaining juicy inside. Once cooked, transfer it to a cutting board and shred or thinly slice it into bite-sized pieces. Set aside.
- While the chicken cooks, prepare the garlic yogurt sauce. In a small bowl, combine the yogurt, grated garlic, lemon juice, ground cumin, salt, and vinegar. Whisk until smooth, creamy, and well combined. Taste and adjust the seasoning if needed, then refrigerate until ready to use.
- To make the sumac onion salad, place the thinly sliced onions in a bowl with the chopped cilantro, sumac, salt, and a generous squeeze of fresh lemon juice. Toss everything together until the onions are evenly coated and slightly softened, creating a fresh, tangy topping.
- Place the whole green peppers in an air fryer and cook at 200°C (390°F) for 8–12 minutes, turning halfway through, until lightly charred and softened. Remove them from the air fryer, allow them to cool slightly, then slice them into thin strips.
- Warm the shawarma bread in a dry pan or briefly in the microwave until soft and flexible. Spread a generous layer of the garlic yogurt sauce over the centre of each flatbread.
- Arrange the cooked chicken evenly over the sauce, then top with the sumac onions and roasted green pepper strips. Add extra sauce if desired for an even creamier wrap.
- Fold in the sides of the bread and roll it tightly into a wrap, keeping the filling secure. Slice the shawarma in half if preferred and serve immediately while warm with extra garlic yogurt sauce, fries, or a fresh salad.
Tips & Tricks
Don’t Skip the Sumac Onions: The tangy, citrusy flavour of sumac onions adds freshness and balances the rich chicken and sauce beautifully.
Char the Peppers Well: Slightly charred peppers add smoky flavour and extra depth to the wraps.
Use Chicken Thighs for Juicier Results: Chicken thighs stay more tender and flavourful compared to chicken breast.
Marinate for More Flavour: While 30 minutes works well, marinating the chicken for several hours or overnight gives even deeper shawarma flavour.
FAQs
What bread works best for shawarma wraps? Shawarma bread, pita bread, flatbread, Lebanese bread, or thin tortillas all work well.
Can I make the sauce ahead of time? Yes. The yogurt garlic sauce can be prepared up to 2 days in advance and stored in the refrigerator.
How do I store leftovers? Store the chicken, sauce, and toppings separately in airtight containers in the refrigerator for up to 3 days. Assemble fresh wraps before serving.
Can I bake or air fry the chicken? Absolutely. You can bake, grill, air fry, or pan cook the marinated chicken depending on your preference.
