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holding a chicken shawarma wrap to show the filling.
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4.70 from 13 votes

Chicken Shawarma Wrap Recipe

Juicy, lemon-garlic chicken thighs roasted until slightly charred, then wrapped in warm pita with crisp veggies and creamy tzatziki. Easy, homemade shawarma that tastes like takeout.
Prep Time5 minutes
Cook Time25 minutes
Marinating Time1 hour
Total Time1 hour 30 minutes
Course: Dinner, lunch, Main Course
Cuisine: Middle Eastern
Servings: 6 wraps
Calories: 440kcal
Author: Becky Hardin

Equipment

  • Baking Sheet

Ingredients

  • ¼ cup olive oil
  • 2 whole 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.
    ¼ cup olive oil, 2 whole lemons, 3 cloves garlic, 3½ teaspoons shawarma seasoning
    shawarma seasoning blend in a bowl.
  • Add in the chicken and toss to coat. Cover and marinate the chicken for at least 1 hour or up to 12 hours.
    1½ pounds boneless, skinless chicken thighs
    marinating chicken thighs in shawarma seasonings.
  • 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.
    cooked shawarma chicken thighs on a baking sheet.
  • Let the chicken rest for a few minutes. Then slice into small strips.
    cutting shawarma chicken thighs with a fork and knife.
  • 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
    crumbling feta cheese over a chicken shawarma wrap on a pita with tzatziki, cucumber, tomatoes, and onions.

Notes

*DIY shawarma seasoning: 2 tsp black pepper, allspice, garlic powder; 1 tsp cloves, cinnamon, nutmeg, cardamom; ½ tsp chili powder, oregano, kosher salt.
**Use chicken breast (cook 20-25 min.) for a lighter option.
***Try garlic sauce (toum) or tahini sauce for a more authentic flavor.
Tips:
  • Pound thick thighs or cut smaller so they cook evenly.
  • Smash garlic before mincing for more flavor.
  • Add ½-1 tsp cayenne/chili flakes for heat, or reduce chili powder for mild.
  • Marinate 1 hour, or overnight for extra tender chicken.
  • Rest chicken 5 min. before slicing.
  • For extra char, broil 2-3 min. or sear in a hot skillet 1-2 min. after roasting.
  • Warm pitas 20-30 sec. per side in a dry skillet or 5 min. in foil in the oven.
  • Layer cabbage first and tomatoes last to prevent soggy pita.
  • Serve with pickled onions, hot sauce, or a side salad.
Alternative Cooking Methods:
  • Stovetop: Cook in a hot pan with oil for 5-7 minutes per side, or until 165°F.
  • Grill: Heat the grill up to medium-high heat (350-400°F) and cook the chicken thighs for 6-10 minutes per side, or until 165°F.
Make-Ahead: Pop the marinade and chicken in a Ziplock bag and freeze straight away. When it defrosts in the fridge, it'll marinate!
Storage: Store cooked chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1wrap | Calories: 440kcal | Carbohydrates: 42g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 528mg | Potassium: 562mg | Fiber: 4g | Sugar: 3g | Vitamin A: 507IU | Vitamin C: 24mg | Calcium: 157mg | Iron: 3mg