These grilled chicken shawarma wraps bring together tender, spice-rubbed chicken, crisp vegetables, and a creamy garlic yogurt sauce—all wrapped in warm flatbread. Inspired by Middle Eastern street food, they offer a satisfying, flavorful meal that’s both light and refreshing.

Why You’ll Love This Recipe

Bold, aromatic flavor: A mix of cumin, paprika, turmeric, and garlic powder infuses the chicken with rich, savory tones.
Quick and easy: From marinating to plate, it’s a speedy meal you can whip together in around 45 minutes.
Customizable and fresh: Add your favorite veggies, swap flatbreads, or adjust the spice level to suit your tastes.
Balanced and wholesome: Lean protein paired with fresh produce and creamy yogurt sauce makes it a well-rounded, nutritious option.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken marinade

1 lb boneless chicken thighs or breasts, sliced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp ground cumin
1 tsp paprika
½ tsp turmeric
½ tsp garlic powder
Salt and black pepper, to taste

For the garlic yogurt sauce

1 cup Greek yogurt
1 clove garlic, minced
1 tbsp lemon juice
Salt, to taste

For the wraps

4 flatbreads or naan
½ red bell pepper, thinly sliced
½ cucumber, julienned
¼ onion, thinly sliced
Fresh lime slices, for serving

directions

In a bowl, combine sliced chicken with olive oil, lemon juice, cumin, paprika, turmeric, garlic powder, salt, and pepper. Mix thoroughly to coat and marinate for at least 30 minutes.
Heat a grill pan or skillet over high heat. Grill the chicken strips until golden and cooked through, about 6–8 minutes. Remove and set aside.
Meanwhile, prepare the garlic yogurt sauce by mixing Greek yogurt, minced garlic, lemon juice, and salt.
Warm the flatbreads briefly in the pan or oven.
Assemble each wrap: place chicken along the center of flatbread, top with cucumber, red bell pepper, onion, and a generous drizzle of garlic yogurt sauce.
Roll tightly and serve immediately with lime wedges for extra zing.

Servings and timing

Servings: Makes 4 wraps.
Prep time: 10 minutes (plus 30 minutes for marinating)
Cook time: 10 minutes
Total time: Approximately 50 minutes

Variations

Spice it up: Add a pinch of cayenne pepper or a dash of harissa to the marinade for extra heat.
Greens upgrade: Add shredded lettuce or arugula for extra crunch and freshness.
Grain bowl option: Serve deconstructed over rice or quinoa instead of wrapping.
Cheese twist: Crumble feta or soft goat cheese into the wraps for tangy creaminess.

storage/reheating

To store: Keep chicken and sauce in separate airtight containers in the fridge for up to 3 days. Veggies stay fresh up to 2 days.
To reheat chicken: Warm in a skillet over medium heat (2–3 minutes) or microwave until hot.
To reheat full wraps: Reheat in a skillet over medium heat, turning occasionally until warmed through and crispy (about 2 minutes per side).

FAQs

What cut of chicken is best for shawarma?

Boneless, skinless chicken thighs are ideal—they stay juicy and tender. Breasts work, too; just don’t overcook them.

Can I prepare components ahead of time?

Yes. Marinate chicken the night before, prep veggies in advance, and keep yogurt sauce chilled until ready to serve.

Can I make this gluten‑free?

Absolutely. Use gluten‑free flatbreads or wraps—or serve the chicken and toppings over a salad or grain bowl.

Is there a dairy‑free sauce alternative?

Use dairy‑free yogurt or make a tahini sauce with tahini, lemon juice, garlic, water, and salt.

Can I grill the chicken outdoors?

Yes, these wraps shine with outdoor grilling—cook on a preheated grill for 6–8 minutes, turning halfway.

How do I keep the wraps from getting soggy?

Let the chicken rest for a minute off heat, and don’t over-sauce the flatbreads until just before serving.

Can I meal‑prep this for lunches?

Yes. Pack chicken, veggies, and sauce separately, then assemble fresh wraps on consumption day.

Can I freeze the chicken?

Freeze cooked chicken in airtight containers for up to 2 months. Thaw overnight in fridge before reheating.

What sides go well with these wraps?

Pair with simple sides like tabbouleh, roasted potatoes, hummus with pita, or a crisp mediterranean salad.

Can I add other veggies?

Absolutely. Try shredded carrots, pickled turnips, cherry tomatoes, or radishes for added flavor and crunch.

Conclusion

Grilled Chicken Shawarma Wraps with Garlic Yogurt Sauce are a fast, flavorful way to enjoy Middle Eastern-inspired cuisine at home. With vibrant spices, crisp veggies, and a creamy sauce, they’re perfect for busy weeknights or casual gatherings. Versatile, customizable, and satisfying—this recipe is sure to become a favorite in your meal rotation.