Name: Spicy Chicken Shawarma Wrap
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Street Food
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 3 tbsp olive oil; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp ground coriander; 1 tsp cayenne pepper (adjust to taste); 4 garlic cloves, minced; Juice of 1 lemon; Salt and pepper to taste; 1 cup Greek yogurt; 2 tbsp tahini; 1 tbsp lemon juice; 1 garlic clove, minced; 4 pita breads; 1 cup shredded lettuce; 1 large tomato, sliced; 1 cucumber, thinly sliced; 1/4 red onion, thinly sliced; Optional: pickled turnips, hot sauce

Savor the bold flavors of this Spicy Chicken Shawarma Wrap, a vibrant street food delight perfect for dinner. Marinated chicken, tangy yogurt sauce, and fresh veggies are wrapped in warm pita, delivering an explosion of Middle Eastern spices in every bite. Ideal for a quick, satisfying meal.

Why You’ll Love This Recipe

This Spicy Chicken Shawarma Wrap is a game-changer for dinner enthusiasts craving bold, authentic flavors. The succulent chicken, marinated in a blend of warm spices like cumin, paprika, and cayenne, delivers a fiery kick that pairs perfectly with the creamy, garlicky yogurt sauce. Wrapped in soft pita with crisp vegetables, it’s a portable meal that’s both satisfying and easy to make. Whether you’re hosting a casual gathering or need a quick weeknight meal, this recipe brings the vibrant essence of street food to your table. It’s customizable, beginner-friendly, and packed with layers of flavor that will leave everyone wanting seconds.

Recipe Tips and Tricks

Marinate Longer for Deeper Flavor: Let the chicken marinate for at least 4 hours, or overnight, to maximize spice absorption.
Grill for Authenticity: Use a grill pan or outdoor grill for charred, smoky notes that mimic street food vendors.
Warm the Pita: Heat pita bread on a skillet to make it soft and pliable for easy wrapping.
Balance the Heat: Adjust cayenne pepper to control spiciness, tasting the marinade before adding more.
Prep Ahead: Make the yogurt sauce and chop veggies in advance to save time during assembly.
Use a Meat Thermometer: Ensure chicken reaches 165°F (74°C) for safe, juicy results.
Rest the Chicken: Let cooked chicken rest for 5 minutes before slicing to retain juices.

Yield: serving 4

Spicy Chicken Shawarma Wrap

Spicy Chicken Shawarma Wraps blend marinated chicken, creamy yogurt sauce, and fresh veggies in warm pita for a flavorful dinner.

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

1.5 lbs boneless, skinless chicken thighs
3 tbsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 tsp cayenne pepper (adjust to taste)
4 garlic cloves, minced
Juice of 1 lemon
Salt and pepper to taste
1 cup Greek yogurt
2 tbsp tahini
1 tbsp lemon juice
1 garlic clove, minced
4 pita breads
1 cup shredded lettuce
1 large tomato, sliced
1 cucumber, thinly sliced
1/4 red onion, thinly sliced
Optional: pickled turnips, hot sauce

Instructions

Marinate the Chicken: In a large bowl, combine olive oil, cumin, paprika, coriander, cayenne, minced garlic, lemon juice, salt, and pepper. Add chicken thighs, coating evenly. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for maximum flavor.
Prepare the Yogurt Sauce: In a small bowl, mix Greek yogurt, tahini, lemon juice, minced garlic, and a pinch of salt. Stir until smooth. Cover and chill until ready to use.
Preheat the Cooking Surface: Heat a grill pan, skillet, or outdoor grill over medium-high heat. Lightly oil the surface to prevent sticking.
Cook the Chicken: Remove chicken from the marinade and cook for 5-7 minutes per side, until golden and internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
Slice the Chicken: Thinly slice the cooked chicken into strips for easy wrapping. This ensures every bite is tender and flavorful.
Warm the Pita: Heat pita breads on a skillet or grill for 30 seconds per side until soft and warm, making them easier to fold.
Prep the Veggies: While chicken cooks, arrange shredded lettuce, tomato slices, cucumber slices, and red onion on a platter for easy assembly.
Assemble the Wraps: Spread 2-3 tablespoons of yogurt sauce on each pita. Layer with chicken slices, lettuce, tomato, cucumber, and onion.
Add Optional Toppings: For extra flair, include pickled turnips or a drizzle of hot sauce to enhance the street food vibe.
Wrap and Serve: Fold the pita tightly around the fillings, tucking in the sides to secure. Serve immediately with extra yogurt sauce on the side.

Notes

Adjust spice levels to suit your taste; start with less cayenne and add more if desired.
For a smoky flavor, grill the chicken outdoors if possible.
Use fresh, high-quality pita for the best texture and taste.
Double the yogurt sauce recipe if you love extra creaminess.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 658Total Fat 29gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 22gCholesterol 210mgSodium 734mgCarbohydrates 47gFiber 4gSugar 7gProtein 56g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The chicken thighs in this recipe provide juicy, tender meat that holds up well to bold spices. Olive oil in the marinade enhances flavor and keeps the chicken moist. Spices like cumin, paprika, and cayenne create the signature shawarma warmth, while garlic adds depth. Fresh lemon juice brightens the marinade, balancing the heat. Greek yogurt in the sauce offers creamy tanginess, and tahini adds a nutty richness. Fresh vegetables like lettuce, tomatoes, and cucumbers provide crunch, while pita bread is the perfect vessel for wrapping everything together. Opt for high-quality, fresh ingredients to elevate the dish’s authenticity and taste.

Variations and Substitutions

For a milder version, reduce cayenne pepper or swap it for smoked paprika. Substitute chicken thighs with breast for a leaner option, though it may be less juicy. For a vegetarian twist, use grilled halloumi or tofu, marinated in the same spices. Swap pita for naan or tortillas if preferred. Add pickled turnips or red onions for an authentic street food touch. For a dairy-free sauce, use coconut yogurt instead of Greek yogurt. Incorporate extras like feta cheese, olives, or roasted red peppers for a personalized wrap. Experiment with whole-grain pita for a healthier alternative.

Storage Options

Store cooked chicken and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave to avoid drying out. Assemble wraps fresh to prevent soggy pita. Freeze marinated, uncooked chicken for up to 3 months; thaw in the fridge before cooking. Chopped vegetables are best prepared fresh but can be stored for 1-2 days in sealed containers.