Delicious Chicken Shawarma Wraps Recipe

Looking for a quick and satisfying meal that packs a punch of flavor? This Chicken Shawarma Wraps Recipe is just what you need! Perfectly spiced chicken wrapped in soft pita bread makes for an irresistible combination. Trust me, it’s a chicken recipe that will become a household favorite.

These wraps are not only easy to prepare but also incredibly versatile. You can customize them with your favorite toppings and sauces, making each wrap uniquely yours. Whether you’re serving them at a casual dinner or a weekend gathering, these Chicken Shawarma Wraps will impress everyone at the table.

Flavorful Chicken Shawarma Wraps

These Chicken Shawarma Wraps are bursting with flavor. Marinated in a blend of spices, the chicken is grilled to perfection, creating a savory, aromatic filling that pairs beautifully with fresh vegetables and creamy sauces.

Ingredients

1 lb boneless, skinless chicken thighs
3 tablespoons olive oil
2 tablespoons shawarma spice mix
1 teaspoon salt
1/2 teaspoon black pepper
4 large pita breads or flatbreads
1 cup lettuce, chopped
1 tomato, diced
1 cucumber, sliced
1/2 cup red onion, thinly sliced
1/2 cup tahini sauce or garlic sauce
Fresh parsley for garnish

Instructions

Marinate the Chicken: In a bowl, combine olive oil, shawarma spice mix, salt, and pepper. Add chicken thighs and coat well. Let marinate for at least 30 minutes, or overnight for best results.
Cook the Chicken: Preheat the grill or a skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from heat and let rest for a few minutes before slicing.
Assemble the Wraps: Lay a pita bread flat and add a generous amount of chopped lettuce, diced tomato, sliced cucumber, and red onion. Place sliced chicken on top, drizzle with tahini sauce, and garnish with fresh parsley.
Wrap and Serve: Fold the pita over the filling, securing it tightly. Serve immediately with extra sauce on the side for dipping.