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–+ servings
close up of pita shawarma wrap next to tomatoes and lemon
Course dinner

Chicken Shawarma Wrap Recipe

By: Elysia
Servings 6 servings
This homemade chicken shawarma wrap is one delicious and easy meal that's loaded with flavour. Chicken thighs are marinated in a delicious chicken shawarma marinade, before being cooked and loaded into pita with your favourite toppings. {Dairy-free}
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

For the chicken shawarma marinade:

  • 2 lemons juiced
  • 1/3 cup olive oil
  • 6 garlic cloves peeled and minced
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground pepper
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/8-1/4 teaspoon red pepper flakes (depending on how much spiciness you like)
  • 2 pounds skinless boneless chicken thighs

For the wraps:

  • 6 whole-grain pitas
  • Diced tomatoes
  • Lettuce
  • Red onion
  • Feta cheese
  • Hummus
  • Tzatziki
  • Fresh chopped parsley

Instructions

  • To prepare the chicken shawarma marinade, combine the lemon juice, olive oil, garlic, paprika, cumin, pepper, salt, turmeric, and red pepper flakes in a small blender or bowl and mix until well combined.
  • Add the chicken thighs to a shallow bowl, tray or resealable freezer bag and pour in the marinade. Toss until the chicken is well coated. Store in refrigerator for at least 1 hour or up to 12 hours.
  • When ready to cook, preheat oven to 425 degrees. Brush a tablespoon of oil evenly across a rimmed baking sheet. Remove the chicken thighs from the marinade and place evenly spaced out on the greased pan.
  • Place in the oven and roast for 25-30 minutes or until the chicken is cooked through and browned and crispy around the edges. You may wish to broil it for the last 2-3 minutes to get it extra browned and crispy.
  • Remove from the oven and allow it to rest for 2 minutes. Using a sharp knife, cut chicken into slices or small pieces.
  • Divide chicken among pitas along with hummus and/or tzatziki, tomatoes, lettuce, red onion, feta or other desired toppings. Finish with a sprinkle of parsley, fold up the wrap and serve.

Notes

  • I like to blend the shawarma marinade in a mini blender (we love the Ninja) as I find it combines it really well and saves on mincing up the garlic since you can throw the whole cloves in there. This is totally optional, but gives the marinade a thicker and smoother consistency that can also be used as a sauce.
  • Sometimes I’ll reserve a quarter of the marinade (that hasn’t been exposed to the raw chicken) and use it as a chicken shawarma sauce to drizzle over the cooked chicken on the pita. It adds an extra kick of shawarma flavour to the wrap.
  • If you like crispier chicken shawarma, place the chicken under the broiler for the last 2-3 minutes of cooking.
  • If you’d like, you can also toss some sliced red onion into the marinade and cook the onion slices along with the chicken to provide even more flavour to the wrap.
  • I typically like to serve this shawarma on a pita, but you can serve it on Naan bread or a large flour tortilla as well.
  • For an even more delicious wrap, you can warm the pitas in the oven for several minutes before adding the chicken and toppings.
  • For easy meal prep, you can also freeze the raw chicken thighs in the marinade. Thaw it out first thing in the morning or overnight, and then bake when ready to serve!
  • The nutritional information may not be 100% accurate since it accounts for all of the marinade. Much of the marinade will be lost once you transfer the chicken to the baking pan, so the calories, fat and sodium will be lower than what is noted below.

Nutrition

Calories: 456kcalCarbohydrates: 36gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 144mgSodium: 775mgPotassium: 564mgFiber: 6gSugar: 1gVitamin A: 395IUVitamin C: 20mgCalcium: 47mgIron: 4mg
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