This easy chicken shawarma wrap is so delicious! I made chicken shawarma in the oven with a rich seasoning blend and a moist marinade. Wrapped in a soft pita, I can’t get enough of this mouthwatering sandwich!
I love chicken shawarma wraps, but I don’t have a vertical spit, and I’ll bet you don’t either! But making chicken shawarma in the oven is super easy, and it’s just as moist and tasty as the real thing. Nestled in a soft pita wrap with creamy tzatziki sauce and crunchy veggies creates a textural delight I can’t get enough of!
What’s in This Chicken Shawarma Wrap Recipe?
- Lemon: It’s important to use freshly squeezed lemon juice and not the bottled alternative! Fresh lemon juice has the best flavor and acidic quality that will tenderize the meat.
- Garlic: Creates a savory base for the chicken.
- Shawarma Seasoning: A mixture of cinnamon, coriander, cardamom, garlic, and salt that gives this chicken its classic flavor.
- Chicken: I like chicken thighs because they give you flavorful chicken with some delicious fattier bits, which will make it a little more like the rotisserie-style chicken shawarma you get at restaurants. You can use chicken breast instead if preferred.
- Pita Bread: Soft-baked pitas are the best wraps for these sandwiches since they can stand up well to the hefty filling.
- Tomato: Fresh tomato adds moisture to the wraps.
- Cucumber: Adds a bit of crunch to the wraps.
- Red Onion: Adds a little bit of bite and extra crunch to the wraps.
- Red Cabbage: Makes a great slightly crunchy filling for the wraps.
- Tzatziki Dip: Adds creaminess to the wraps.
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How to Store and Reheat
Let leftover chicken shawarma cool to room temperature before storing in an airtight container in the fridge for 2-3 days. Reheat for 30 seconds at a time in the microwave until warmed all the way through. The stovetop or air fryer also work!
How to Freeze
Chicken shawarma is a great make-ahead meal! Pop the marinade and chicken in a Ziplock bag and freeze straight away. When it defrosts in the fridge it’ll marinate!
Notes and Tips
- To get the most flavor from your garlic cloves, smash them with the flat side of a large knife before mincing.
- Allow chicken to marinate for at least an hour.
- If you want more caramelization, you can cook on a grill or stovetop.
Chicken Shawarma Wrap Recipe
Ingredients
- ¼ cup olive oil
- 2 lemons juiced
- 3 cloves garlic minced
- 3½ teaspoons shawarma seasoning such as McCormick
- 1½ pounds boneless skinless chicken thighs
- 6 pitas
- 1 tomato sliced
- 1 cucumber sliced
- ½ red onion sliced
- 1 cup sliced red cabbage
- ½ cup tzatziki dip
Instructions
- Whisk together the olive oil, lemon juice, and garlic in a large bowl. Add in the spice blend and whisk to combine. Add in the chicken and toss to coat. Cover and marinate the chicken for at least 1 hour or up to 12 hours.¼ cup olive oil, 2 lemons, 3 cloves garlic, 3½ teaspoons shawarma seasoning, 1½ pounds boneless skinless chicken thighs
- Preheat the oven to 425℉.
- Spread the chicken out on a greased baking sheet. Use 2 baking sheets if needed. Roast the chicken for 25-30 minutes, or until the chicken is cooked through and the edges have slightly charred.
- Let the chicken rest for a few minutes. Then slice into small strips.
- Serve the chicken with pita bread, tomato, cucumber slices, red onion, red cabbage, and tzatziki dip.6 pitas, 1 tomato, 1 cucumber, ½ red onion, ½ cup tzatziki dip, 1 cup sliced red cabbage
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