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Gather your ingredients for a tasty garlic chicken shawarma wrap. Here’s what you need: - 1 lb (450g) boneless, skinless chicken thighs - 4 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1 teaspoon ground cinnamon - ¼ cup plain yogurt - 3 tablespoons olive oil - Salt and pepper to taste - 4 large pita breads or flatbreads - 1 cup shredded lettuce - 1 large tomato, diced - ½ cucumber, diced - ¼ red onion, thinly sliced - ¼ cup tahini sauce or garlic sauce for drizzling These ingredients combine to create a flavorful dish that is both fun and filling. Each component plays a key role. The chicken thighs bring tender juiciness, while garlic adds a bold kick. Spices like cumin and coriander give warmth and depth. Fresh veggies add crunch and brightness. Don’t forget the sauces! They tie everything together. Use tahini for creaminess or garlic sauce for a punch. With these ingredients, you’re on your way to a delicious meal. {{ingredient_image_1}} To start, we need a tasty marinade. In a large bowl, mix together: - 4 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1 teaspoon ground cinnamon - ¼ cup plain yogurt - 3 tablespoons olive oil - Salt and pepper to taste Stir until everything blends well. Then, add 1 pound of boneless, skinless chicken thighs. Make sure the chicken is fully coated. Cover the bowl and let it chill in the fridge for at least 1 hour. For more flavor, marinate it overnight. After marinating, it’s time to cook the chicken. Preheat your grill or skillet over medium-high heat. Once hot, take the chicken out of the marinade. Cook each piece for about 6 to 7 minutes on each side. You want the chicken to be nicely charred, and the inside should reach 165°F (75°C). After cooking, let the chicken rest for a few minutes before slicing it into thin strips. Now, let’s make our wraps! First, warm the pita breads on the grill or in a pan for about a minute on each side. This makes them soft and easy to roll. Next, lay down a layer of shredded lettuce, diced tomatoes, diced cucumber, and thinly sliced red onion on each pita. Add the sliced garlic chicken on top. Finally, drizzle with tahini sauce or garlic sauce. To wrap it up, fold in the sides of the pita and roll it tightly. If you like, cut the wrap in half for easy eating. Enjoy your delicious garlic chicken shawarma wraps! Marinating the chicken is key. I recommend at least one hour. However, for the best flavor, let it sit overnight. This allows the spices and garlic to soak in. The longer the chicken marinates, the more tasty it becomes. Use a tight container to seal in the flavors while it sits in the fridge. You can cook the chicken on a grill or in a skillet. The grill gives a nice char and smoky flavor. If you prefer indoor cooking, a skillet works well too. Heat it over medium-high heat. Cook the chicken for 6-7 minutes on each side. Check that it reaches 165°F (75°C) inside. Both methods will give you juicy chicken, so pick your favorite! Presentation makes the meal fun. Serve the wraps on a wooden board. Cut them in half for easy eating. Add extra tahini sauce in a small bowl for dipping. Fresh herbs like parsley or mint will brighten the dish. Place them on top for a pop of color and flavor. These small touches make your wraps look and taste amazing! Pro Tips Marinate Longer: For the best flavor, marinate the chicken overnight. This allows the spices and yogurt to penetrate the meat, resulting in a more flavorful dish. Use a Meat Thermometer: Ensure your chicken is perfectly cooked by using a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Customize Your Wrap: Add your favorite vegetables or toppings to the wrap, such as pickles, olives, or feta cheese, to enhance the flavor and texture. Warm Your Pita: Gently warming the pita bread before assembling the wraps makes it more pliable and helps prevent tearing when rolling. {{image_2}} You can switch up the protein in your wraps. Chicken breasts work great if you prefer leaner meat. Beef adds a bold flavor. Lamb brings a rich taste that shines through. Just remember to adjust cooking times. Cook chicken until it hits 165°F (75°C). Beef and lamb may need slightly different times. Always check the meat’s doneness. If you want a veggie-packed wrap, try falafel! These crispy bites add crunch and flavor. You can also use grilled vegetables. Zucchini, bell peppers, and eggplant work well. Marinate them with the same spices for a cohesive taste. These options keep your wrap fun and fresh while catering to different diets. The sauce can change your whole wrap. Tahini sauce gives a nutty, creamy touch. Garlic sauce adds a punch of flavor. You could also try yogurt-based sauces. A spicy harissa or a cool tzatziki can spice things up. Mixing sauces can create unique flavors. Experiment with what you like best! After enjoying your garlic chicken shawarma wraps, store leftovers in an airtight container. Make sure they are cool before sealing. You can keep them in the fridge for up to three days. This way, you can enjoy those tasty wraps again! If you want to save the wraps for later, freezing is a great option. Wrap each shawarma tightly in plastic wrap, then place them in a freezer bag. They can last in the freezer for about one month. Just note that the texture might change a bit after thawing. To reheat your wraps, the oven works best. Preheat it to 350°F (175°C). Remove the plastic wrap and place the shawarma on a baking sheet. Heat for about 10-15 minutes. You can also use a microwave, but the oven keeps the wrap crispy. Enjoy your delicious meal again! Yes, you can use chicken breast instead of thighs. Chicken breast cooks faster and is leaner. However, chicken thighs are juicier and more flavorful. If you choose chicken breasts, watch the cooking time. Cook them for about 5-6 minutes per side. Make sure they reach 165°F (75°C) internally. This ensures a safe and tasty meal. To make tahini sauce, you need just a few simple ingredients. Here’s a quick method: - ½ cup tahini - 2 tablespoons lemon juice - 2 tablespoons water - 1 clove garlic, minced - Salt to taste 1. In a bowl, mix the tahini and lemon juice. 2. Gradually add water until it's smooth. 3. Stir in minced garlic and salt. Adjust to your taste. This sauce adds a rich, nutty flavor to your wraps. You can serve many tasty sides with garlic chicken shawarma wraps. Here are some ideas: - Tabbouleh: This fresh salad of parsley, tomatoes, and bulgur pairs well. - Hummus: A creamy dip made from chickpeas is great for sharing. - Pickled vegetables: Add a tangy crunch with pickled cucumbers or turnips. - Fries or sweet potato fries: These make a fun side for dipping. Each option enhances the meal and adds variety to your plate. Enjoy! This blog post covers a delicious garlic chicken shawarma wrap recipe. You learned about key ingredients, simple steps, and helpful tips for making the dish shine. I shared variations for protein options and how to store leftovers safely. Ultimately, this wrap is easy and fun to make, offering tasty choices for everyone. You can impress friends or family by serving these wraps at your next meal. Enjoy creating your version of this delightful dish!

Garlic Chicken Shawarma Wraps

Delicious wraps filled with marinated garlic chicken and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • ¼ cup plain yogurt
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • 4 large pita breads or flatbreads
  • 1 cup shredded lettuce
  • 1 large tomato, diced
  • ½ cucumber diced
  • ¼ red onion thinly sliced
  • ¼ cup tahini sauce or garlic sauce for drizzling

Instructions
 

  • In a bowl, combine the minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, ground cinnamon, plain yogurt, olive oil, salt, and pepper to create a flavorful marinade.
  • Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for a minimum of 1 hour, preferably overnight for maximum flavor.
  • Preheat your grill or a large skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side until fully cooked and nicely charred. The internal temperature should reach 165°F (75°C).
  • Once cooked, remove the chicken from the heat and let it rest for a few minutes. Slice the chicken into thin strips.
  • To assemble the wraps, warm the pita breads on the grill or in a pan for about a minute on each side.
  • Lay down a generous portion of shredded lettuce, diced tomatoes, cucumber, and red onion on each pita.
  • Top with the sliced garlic chicken and drizzle with tahini sauce or garlic sauce.
  • Roll up the pita, folding in the sides and wrapping it tightly. Cut in half if desired.

Notes

Serve the wraps on a wooden board cut in half with extra tahini sauce in a small dipping bowl alongside. Add some fresh herbs like parsley or mint for garnish for an extra touch.
Keyword chicken, garlic, pita, shawarma, wraps