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Chicken Shawarma Wraps with Garlic Sauce and Pickles_001

Chicken Shawarma Wraps with Garlic Sauce and Pickles

Succulent spiced chicken shawarma wrapped in a soft flatbread, complemented by tangy pickles and a creamy garlic sauce, makes for a perfect meal any time of the day.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 450 kcal

Equipment

  • Mixing bowls
  • Grill pan or skillet
  • Whisk
  • Cutting board
  • Knife

Ingredients
  

For the Chicken Shawarma

  • 1 pound chicken thighs, boneless and skinless
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 4 large flatbreads or pita bread

For the Garlic Sauce

  • 1/2 cup Greek yogurt
  • 2 tablespoons tahini
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Salt to taste

For the Pickles

  • 1/2 cup cucumber, thinly sliced
  • 1/4 cup white vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt

Instructions
 

  • Begin by marinating the chicken. In a bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, and season with salt and black pepper. Add the chicken thighs and ensure they are well-coated. Let sit for at least 15 minutes or overnight for more flavor.
  • While the chicken is marinating, prepare the pickles. In a small bowl, mix the cucumber slices with vinegar, sugar, and salt. Set aside to pickle lightly for at least 15 minutes.
  • Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has a nice char. Remove from heat and let it rest before slicing into strips.
  • For the garlic sauce, whisk together Greek yogurt, tahini, minced garlic, lemon juice, and salt in a bowl until smooth and creamy.
  • Warm the flatbreads on the grill pan for about 30 seconds on each side.
  • To assemble the wraps, spread a generous amount of garlic sauce on each flatbread. Add a portion of the chicken strips, top with pickled cucumbers, and roll the flatbread tightly around the fillings.
  • Serve the chicken shawarma wraps immediately, with extra garlic sauce and pickles on the side if desired.

Notes

For an extra kick, add some chili flakes to the marinade.
The chicken can also be baked in the oven at 425°F (220°C) for 20-25 minutes.
If you prefer a lighter wrap, opt for whole wheat flatbreads or lettuce wraps.
Keyword Chicken Shawarma Wrap, Garlic Sauce, Healthy Wraps, Homemade Pickles, Mediterranean cuisine