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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! Perfect for salads as well!
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5 from 6 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 Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 1011kcal
Author: Amy Nash

Ingredients

Grilled Shawarma Chicken

  • 1 lb. boneless skinless chicken breasts or thighs cut into 1-inch chunks
  • ¼ cup olive oil
  • 1 Tablespoon honey
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon coriander
  • ½ teaspoon cardamom
  • ½ teaspoon oregano
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon turmeric
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • Wooden or metal skewers for grilling

Garlic Yogurt Sauce

  • cup plain greek yogurt
  • 1 teaspoon lemon juice
  • 1 clove minced garlic
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ 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
  • ½ 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.

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 degrees 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

Calories: 1011kcal | Carbohydrates: 85g | Protein: 52g | Fat: 52g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 2578mg | Potassium: 1075mg | Fiber: 10g | Sugar: 14g | Vitamin A: 878IU | Vitamin C: 18mg | Calcium: 461mg | Iron: 4mg