Garlic Chicken Shawarma Wrap (Printable)
Spiced marinated chicken with fresh vegetables and creamy garlic sauce wrapped 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, sliced into thin strips
22 - 1 cup shredded lettuce
23 - ¼ cup fresh parsley, chopped
# How-to Steps:
01 - In a mixing bowl, whisk together the plain yogurt, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and lemon juice until well combined. Add the chicken thigh 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 let rest briefly.
03 - In a small bowl, combine the mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt. Whisk until smooth and creamy. Set aside.
04 - Warm the flatbreads or pita breads 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 warm flatbread. Layer on the 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 if desired and serve immediately.
# Expert Advice:
01 -
- The yogurt marinade does most of the work while you chop vegetables and pretend you planned it all along.
- It tastes like something from a restaurant but comes together with pantry spices and a single skillet.
02 -
- Do not skip the rest time after cooking or the juices will pour out and soggy your wrap instantly.
- That tiny amount of cinnamon seems wrong until you taste it without it, then you realize it was holding everything together.
03 -
- Pat the chicken dry before marinating if it came packaged in liquid or the marinade will slide right off.
- Let the skillet get genuinely hot before adding the chicken because that initial sear creates the flavor you are chasing.