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Chicken Shawarma

Chicken Shawarma wraps made with flavor packed spiced chicken, topped with creamy shawarma white sauce and then toasted in a pan until juicy and perfectly golden brown. Serve with creamy Shawarma sauce in tortillas or pita bread for a great lunch or dinner that everyone will enjoy!

Prep Time
20 mins
Cook Time
20 mins
Servings: 6 servings
Calories: 441 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

Chicken Shawarma
  • 1.5 pounds chicken breasts
  • 4 Tablespoons Greek yogurt
  • 2 Tablespoons lemon or lime juice
  • 2 Tablespoons olive oil
  • 3-4 cloves garlic minced
  • 1 teaspoon EACH ground cumin, ground coriander, smoked paprika, salt
  • ½ teaspoon EACH all spice or 7 spice, turmeric, ground cinnamon, garlic powder, black pepper
Shawarma Sauce
  • 1/2 cup Sour Cream or Greek yogurt
  • 1/2 cup mayonnaise
  • 2 Tablespoons tahini paste
  • 2 Tablespoons lemon juice
  • 2 cloves garlic minced
  • Pinch of salt & pepper
To Assemble
  • 6-8 medium tortillas, thin pitas*, or saj bread
  • Pickled turnips or pickles thinly sliced
  • thinly sliced onion
  • Thinly sliced tomato* optional
  • chopped parsley

Instructions

    Cup of Yum
  1. Slice chicken breasts into thin slices or small bite size pieces. To a large bowl, add the chicken breasts, yogurt, lemon juice, oil, garlic, and spice. Mix until well combined. You can also do this in a zipseal bag. At this point you can marinate up to 24 hours if desired.
  2. Heat a large heavy duty pan over high heat. Add the chicken mixture to the pan and cook on high heat for 8-10 minutes or until the chicken is browned and cooked through.
  3. To make the shawarma white sauce: Add all the ingredients to a blender and blend until smooth and creamy. Be sure all chunks of garlic are completely blended.
  4. To Assemble: Lay tortillas or saj bread on a flat surface. I like to assemble on a parchment paper sheet. Add a good amount of chicken to each wrap. Top with pickled turnips or pickles, sliced onion, tomato, and a sprinkle of parsley. Generously drizzle a good amount of shawarma sauce and wrap tightly.
  5. To Toast: This is an optional step but if you like the shawarma crispy, after wrapping the shawarma, brush with a thin layer of oil and toast in the same pan you cooked the chicken in. Don’t wash the pan as the shawarma will absorb the residual spices.

Notes

  • Bread: If you are not able to find saj bread, use Labense-style pita bread. Separate the pita in half so you are using one side of the pita for each wrap.  
  • Cheesy Shawarma: if you are a fan of cheesy sandwiches, add a generous sprinkle of cheese into the shawarma when assembling. 
  • For low-carb: use Mission or any other low-carb tortilla or make in a lettuce wrap.

Nutrition Information

Serving 1serving Calories 441kcal (22%) Carbohydrates 19g (6%) Protein 31g (62%) Fat 27g (42%) Saturated Fat 5g (25%) Polyunsaturated Fat 11g Monounsaturated Fat 9g Trans Fat 0.05g Cholesterol 82mg (27%) Sodium 870mg (36%) Potassium 543mg (16%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 52IU (1%) Vitamin C 6mg (7%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 441

% Daily Value*

Serving 1serving
Calories 441kcal 22%
Carbohydrates 19g 6%
Protein 31g 62%
Fat 27g 42%
Saturated Fat 5g 25%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 9g 45%
Trans Fat 0.05g 3%
Cholesterol 82mg 27%
Sodium 870mg 36%
Potassium 543mg 12%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 52IU 1%
Vitamin C 6mg 7%
Calcium 95mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.