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Delicious Chicken Shawarma Wrap with fresh veggies and sauces

Chicken Shawarma Wrap

Enjoy a flavorful Chicken Shawarma Wrap made with marinated chicken thighs, crisp vegetables, and creamy sauces all wrapped in warm lavash.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Middle Eastern
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 3 lb chicken thighs Use boneless, skinless thighs for best results.
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tsp sugar
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
For the Sauce
  • 1/2 cup mayo
  • 1/2 cup yogurt
  • 5 cloves garlic Grated
  • 1 1/2 lemon's juice
  • 1 tbsp parsley Chopped
For the Wrap
  • 1/2 red onion red onion Sliced
  • 1 tbsp sumac
  • 1 1/2 lemon's juice
  • 1 tbsp parsley Chopped
  • 1 piece Lavash Or any flatbread
  • 1 cup Garlic sauce For spreading
  • to taste Harissa Optional
  • 1 cup Lettuce Shredded
  • 1 cup Tomato Sliced
  • 1/2 cup Pickles
  • 1 cup French fries

Method
 

Marinate the Chicken
  1. In a large bowl, combine sliced chicken thighs with salt, black pepper, cumin, coriander, paprika, onion powder, turmeric, sugar, tomato paste, and olive oil. Ensure everything is well mixed to evenly coat the chicken. Let it marinate for at least 30 minutes, though overnight in the fridge gives even better flavor.
Cook the Chicken
  1. Heat a large skillet over medium-high heat. Add the marinated chicken, cooking while stirring occasionally, until fully cooked and lightly charred in spots, about 8–12 minutes depending on the thickness of the thighs.
Prepare the Sauces
  1. In another bowl, whisk together mayonnaise, yogurt, grated garlic, lemon juice, and parsley until smooth. Add salt and pepper to taste.
  2. In a separate bowl, mix sliced red onion with sumac, lemon juice, and parsley. Leave it to sit for at least 10 minutes to soften and marinate.
Assemble the Wrap
  1. Warm your lavash or flatbread. Spread a layer of garlic sauce (and harissa if you like some heat), then pile on fresh lettuce, the cooked chicken, marinated onions, pickles, sliced tomatoes, and a handful of french fries. Roll it like a burrito or fold it like a gyro.
Serve
  1. Enjoy your Chicken Shawarma Wrap warm!

Notes

Serve your Chicken Shawarma Wrap fresh and warm. Pair it with a refreshing side salad or crispy fries. You can also present some extra garlic sauce and harissa on the side for those who love a little extra flavor kick! Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently before enjoying again.