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An extreme close-up of two juicy chicken shawarma wraps, showing the detailed texture of the grilled chicken and fresh tomato and lettuce fillings.

Chicken Shawarma Wraps: The Ultimate Homemade Recipe

Learn how to make the best homemade Chicken Shawarma Wraps! This recipe features juicy, flavorful marinated chicken, a creamy garlic yogurt sauce, and fresh veggies, all wrapped in a warm pita.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Shawarma
  • 1.5 lbs boneless, skinless chicken thighs about 6-8 thighs
  • 1/2 cup plain Greek yogurt
  • 1/4 cup lemon juice freshly squeezed
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Garlic Yogurt Sauce
  • 1 cup plain Greek yogurt
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 1/4 tsp salt to taste
For Assembly
  • 4 large pita breads or flatbreads
  • 1 cup shredded lettuce
  • 1 tomato diced
  • 1/2 red onion thinly sliced

Equipment

  • 1 Large Bowl
  • 1 Skillet or Grill

Method
 

  1. In a large bowl, whisk together all marinade ingredients (Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper).
  2. Add the chicken thighs to the bowl, ensuring each piece is fully coated in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight.
  3. While the chicken marinates, prepare the sauce. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and salt. Stir well, cover, and refrigerate until ready to use.
  4. Heat a large skillet or grill pan over medium-high heat. Add a touch of oil. Cook the chicken thighs for 5-7 minutes per side, until well-charred and cooked through (internal temperature reaches 165°F or 74°C).
  5. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. Then, slice it into thin, bite-sized strips.
  6. Warm the pita bread. Spread a generous amount of garlic yogurt sauce on each pita. Top with the sliced chicken, lettuce, tomato, and red onion. Fold the wrap and serve immediately.

Notes

For the most authentic flavor, let the chicken marinate for a full 24 hours.
Chicken thighs are recommended for their flavor and moisture, but chicken breasts can be used if preferred.
Store leftover chicken and sauce separately in the refrigerator for up to 4 days.