Easy Chicken Shawarma Wraps with Garlic Yogurt Sauce
Olivia Cruz
Shawarma Wrap
Tender spiced chicken, crisp veg, and tangy garlic yogurt tucked into warm flatbreads.
Nutrition (per serving)
These chicken shawarma wraps are one of my favorite weeknight go-tos — bright, flavorful, and unfussy. The chicken gets a quick yogurt-and-spice marinade that keeps it juicy, while a simple garlic-yogurt sauce brings a creamy, tangy finish that ties everything together.
They come together fast and feel like a little street-food celebration at home: warm flatbreads, crisp veggies, pickles for brightness, and a sprinkle of fresh parsley or sumac. Make a batch and everyone will be reaching for seconds.
Ingredients
- Boneless skinless chicken thighs:1 1/2 lb
- Plain yogurt (for marinade):1/4 cup
- Olive oil (for marinade):2 tbsp
- Lemon juice (for marinade):2 tbsp
- Garlic cloves (minced, for marinade):3 pieces
- Ground cumin:1 tsp
- Ground coriander:1 tsp
- Smoked paprika:1 tsp
- Turmeric:1/2 tsp
- Ground cinnamon:1/4 tsp
- Cayenne pepper (optional):1/8 tsp
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Greek yogurt (for sauce):1 cup
- Garlic cloves (for sauce, minced):2 pieces
- Lemon juice (for sauce):1 tbsp
- Olive oil (for sauce):1 tbsp
- Flatbreads or large tortillas:4 pieces
- English cucumber, thinly sliced:1/2 cup
- Tomato, thinly sliced:1 pieces
- Red onion, thinly sliced:1/3 cup
- Pickles, sliced (optional):1/2 cup
- Fresh parsley, chopped:1/2 cup
- Butter or olive oil (for toasting):1 tbsp
- Sumac (optional, for finishing):1/2 tsp
Instructions
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Slice the chicken thighs into 1/2-inch strips. In a bowl, whisk together 1/4 cup yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne (if using), 1 tsp salt, and 1/2 tsp pepper. Toss the chicken in the marinade to coat.
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Cover and refrigerate for at least 10 minutes and up to 2 hours. If short on time, even a 10-minute rest adds flavor.
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Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add the marinated chicken in a single layer (work in batches if needed) and cook until browned and cooked through, about 6–8 minutes, stirring occasionally. Remove from heat and let rest a few minutes.
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While the chicken cooks, make the garlic-yogurt sauce: whisk together 1 cup Greek yogurt, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper. Taste and adjust lemon or salt as needed.
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Warm the flatbreads in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes. Brush each lightly with butter or olive oil if you like them toasty.
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Assemble the wraps: spread a couple tablespoons of garlic-yogurt sauce down the center of each flatbread, add a generous handful of sliced chicken, then cucumber, tomato, red onion, pickles, and parsley.
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Sprinkle a pinch of sumac or extra paprika over the filling for a pop of color and tang. Fold or roll the flatbreads tightly and slice in half if desired.
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Serve immediately with extra sauce on the side and enjoy warm.
Tips & Notes
- For the most authentic flavor, use chicken thighs — they stay juicier than breasts.
- Marinate longer (up to 2 hours) when you have time; it makes the chicken more tender and flavorful.
- If you want charred edges, finish the cooked chicken under a broiler for 1–2 minutes or sear in a very hot skillet briefly.
- Make extra garlic-yogurt sauce — it keeps in the fridge for 3 days and is great on salads or roasted veggies.
