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5.0 from 6 votes

Chicken Shawarma Wraps

Juicy marinated chicken, crispy potatoes and a finger licking feta yogurt sauce are the makings of our epically delicious Chicken Shawarma Wraps.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 47 mins
Servings: 6 wraps
Calories: 514 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 1/4 cup + 2 1/2 tbsp olive oil, divided
  • 2 tbsp lemon juice
  • 4 garlic cloves, grated
  • 1 1/4 tsp oregano, divided
  • 2 tsp paprika
  • 1 1/2 tsp garlic powder, divided
  • 1 tsp tumeric
  • 1/4 tsp ground cloves
  • 1 1/2 tsp cumin
  • 2 tsp brown sugar
  • 1 1/4 tsp kosher salt, divided
  • 1 lb chicken tenders
  • 1 lb yukon gold potatoes, quartered
  • 4 oz feta
  • 3 tbsp Greek yogurt
  • 3/4 tsp dried rosemary
  • 2 cups butter lettuce, torn
  • 1/2 cup diced tomato
  • 2 tsp red wine vinegar or lemon juice
  • 6 large spinach tortillas (or any kind of tortilla

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees. Line a large baking sheet with foil.
  2. Add 1/4 cup olive oil, garlic, 1 tsp oregano, paprika, 1 tsp garlic powder, turmeric, cloves, cumin, brown sugar and 1 teaspoon salt together in a shallow dish. Whisk to combine. Add chicken tenders. Use tongs or hands to massage the marinade into the chicken. Set aside and marinate 30 minutes (at room temperature) and up to four hours (refrigerated) while you get the potatoes ready.
  3. Add potatoes to the sheet pan or a medium bowl. Drizzle with one tablespoon olive oil. Toss with remaining 1/4 teaspoon salt, 1/2 teaspoon garlic powder and a little bit of freshly cracked pepper. Pop in the oven and cook for 15 minutes
  4. Pull the potatoes out at 15 minutes and move to one side of the pan. Add the marinated chicken tenders. Place the pan back in the oven and bake until potatoes are crispy and chicken is cooked through, about 15 more minutes.
  5. While the chicken and potatoes finish cooking, make the whipped feta. Add the feta, greek yogurt, and rosemary to a mini food processor. Blend until smooth. Season to taste with salt and pepper. Alternatively you could also, chop the feta very fine and combine everything by hand. It won't be smooth but will be delicious!
  6. Add butter lettuce, tomatoes, 1/2 tbsp olive oil, 2 tsp red wine vinegar, 1/4 tsp oregano and 1/4 salt to a bowl. Toss to combine.
  7. Spread the feta on the bottom of each tortilla. Top with chicken and potatoes. Sprinkle with salad. Wrap and serve.

Nutrition Information

Serving 1wraps Calories 514kcal (26%) Carbohydrates 54g (18%) Protein 28g (56%) Fat 21g (32%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 66mg (22%) Sodium 1239mg (52%) Potassium 707mg (20%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 563IU (11%) Vitamin C 20mg (22%) Calcium 283mg (28%) Iron 6mg (33%)

Nutrition Facts

Serving: 6wraps

Amount Per Serving

Calories 514

% Daily Value*

Serving 1wraps
Calories 514kcal 26%
Carbohydrates 54g 18%
Protein 28g 56%
Fat 21g 32%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.01g 1%
Cholesterol 66mg 22%
Sodium 1239mg 52%
Potassium 707mg 15%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 563IU 11%
Vitamin C 20mg 22%
Calcium 283mg 28%
Iron 6mg 33%

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