Garlic Chicken Shawarma Wrap (Printable)

Tender spiced chicken with fresh vegetables and creamy garlic sauce in warm flatbread

# What You 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 kosher salt
11 - ½ tsp freshly ground 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 fresh lemon juice
17 - ½ tsp kosher 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, cut into thin strips
22 - 1 cup shredded lettuce
23 - ¼ cup fresh parsley, chopped

# How to Make It:

01 - In a mixing bowl, combine the plain yogurt, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, kosher salt, black pepper, and lemon juice. 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. Transfer the marinated chicken strips to the pan and cook for 6 to 8 minutes per side until fully cooked through and lightly charred on the edges. Remove from heat and set aside to rest briefly.
03 - In a small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, fresh lemon juice, and kosher salt until smooth and well combined. Set aside.
04 - Warm each flatbread or pita in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
05 - Spread a generous layer of garlic sauce across the center of each warm flatbread. Arrange the cooked chicken strips over the sauce, then layer with sliced tomato, red onion, cucumber strips, shredded lettuce, and chopped parsley.
06 - Fold in the sides of each flatbread and roll up tightly to form a secure wrap. Slice each wrap in half diagonally and serve immediately.

# Expert Suggestions:

01 -
  • The yogurt marinade tenderizes the chicken so well that even overcooked pieces stay juicy and forgiving.
  • Everything comes together in under an hour, which makes it perfect for busy weeknights when you still want something exciting.
02 -
  • If you marinate the chicken overnight, the flavor deepens dramatically, but do not go beyond 24 hours or the yogurt will start breaking down the meat too much and the texture gets mushy.
  • Let the skillet get fully hot before adding the chicken, because putting it in too early means you steam rather than sear, and you lose that signature char.
03 -
  • Slice the chicken strips no thicker than your pinky finger so they cook quickly and evenly while still staying juicy inside.
  • The garlic sauce tastes even better if you make it an hour ahead and let it sit in the fridge so the raw garlic mellows and the flavors marry.

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