0 from 18 votes
Grilled Chicken Shawarma Wraps
Grilled Chicken Shawarma Wraps are inspired by middle eastern street food where chicken is marinated in spices and then roasted on a spit to perfection and wrapped up in flatbread for a delicious sandwich. Beats takeout or fast food any day!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 1011 kcal
Course:
Dinner
Cuisine:
Middle Eastern
Ingredients
Grilled Shawarma Chicken
- 1 lb. boneless skinless chicken breasts or thighs cut into 1-inch chunks
- 1/4 cup olive oil
- 1 Tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon Coriander
- 1/2 teaspoon cardamom
- 1/2 teaspoon oregano
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon Turmeric
- 2 cloves garlic minced
- Juice of 1 lemon
- wooden or metal skewers for grilling
Garlic Yogurt Sauce
- 2/3 cup plain greek yogurt
- 1 teaspoon lemon juice
- 1 clove minced garlic
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Wraps
- 4-6 large flatbread or naan
- 8 ounces of your favorite hummus
- 1 head of romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 2 Persian cucumbers sliced into thin discs
- 1 avocado sliced
- 1/2 red onion thinly sliced
- Garlic Yogurt Sauce
- 8 ounces feta cheese
- chopped fresh flat-leaf Italian parsley
Instructions
- In a large Ziploc bag or glass dish with a tight-fitting lid, combine the chicken breasts with all of the marinade ingredients and shake or stir to coat chicken thoroughly. Marinade in the refrigerator at least 1 and up to 12 hours.
- Once the chicken has marinated, thread chunks of chicken onto skewers. It helps to soak wooden skewers in water for an hour before grilling to prevent them from burning on the grill.
- Heat grill to medium high heat, then grill the marinated chicken skewers for 10-12 minutes, rotating periodically, until done and no pink remains on the inside of the chicken.
- Prepare the garlic yogurt sauce by combining all of the ingredients in a small bowl and stirring well. Store in the refrigerator until ready to use.
- Assemble each wrap by spreading a couple of tablespoons of hummus on a large piece of naan or flatbread. Top with a handful of chopped Romaine lettuce and grilled chicken shawarma (removed from skewers). Add cherry tomatoes, sliced cucumbers, avocado, and red onion, then drizzle with some garlic yogurt sauce. Sprinkle with feta cheese and freshly chopped parsley, then wrap up and serve.
Cup of Yum
Notes
- If you opt to roast your chicken in the oven, just pierce the meat with a fork a few times before adding to the marinade to allow the flavors and spices to really get in there. After marinating the chicken, transfer it to a 9x13-inch baking dish and roast for 40-45 minutes at 425°F until cooked through. If you want, you could finish it off by broiling on high for a few minutes until the chicken is crispy on the outside. Be sure to let the chicken rest for 5 minutes outside of the oven before slicing it and using in wraps or on salads.
Nutrition Information
Calories
1011kcal
(51%)
Carbohydrates
85g
(28%)
Protein
52g
(104%)
Fat
52g
(80%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
135mg
(45%)
Sodium
2578mg
(107%)
Potassium
1075mg
(31%)
Fiber
10g
(40%)
Sugar
14g
(28%)
Vitamin A
878IU
(18%)
Vitamin C
18mg
(20%)
Calcium
461mg
(46%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1011
% Daily Value*
| Calories | 1011kcal | 51% |
| Carbohydrates | 85g | 28% |
| Protein | 52g | 104% |
| Fat | 52g | 80% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 2578mg | 107% |
| Potassium | 1075mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
| Vitamin A | 878IU | 18% |
| Vitamin C | 18mg | 20% |
| Calcium | 461mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.