Name: Chicken Shawarma Wrap with Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless chicken thighs or breasts, thinly sliced; 3 tbsp olive oil; 2 tbsp lemon juice; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground turmeric; 1/4 tsp ground cinnamon; Salt and black pepper, to taste; Optional: cayenne or chili flakes, to taste; 4–6 garlic cloves; 2 tbsp lemon juice (for sauce); 1/4 tsp salt (for sauce); 1 egg white or 1 tbsp cold water (optional); 1/2 cup neutral oil (sunflower or canola); Optional: 2 tbsp Greek yogurt or mayo; 4 flatbreads or pita; 1 cucumber, sliced; 1–2 tomatoes, sliced; 1 cup lettuce or shredded cabbage; Pickles (optional); 1/2 red onion, thinly sliced

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Chicken Shawarma Wrap with Garlic Sauce is one of my all-time favorite street food-style meals to make at home. It’s packed with bold, spiced chicken, fresh veggies, and a creamy, garlicky sauce—all wrapped up in soft flatbread or pita. Every bite is juicy, savory, and full of Middle Eastern flavor.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality taste with simple ingredients and minimal prep. The marinated chicken is loaded with warm spices and seared to perfection, and the garlic sauce ties everything together with a rich, zesty kick. Whether I’m feeding the family or prepping lunches, these wraps always satisfy. Chicken Shawarma Wrap with Garlic Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Shawarma:

Boneless chicken thighs or breasts, thinly sliced
Olive oil
Lemon juice
Garlic, minced
Ground cumin
Ground coriander
Smoked paprika
Ground turmeric
Ground cinnamon
Salt
Black pepper
Optional: cayenne or chili flakes for heat

For the Garlic Sauce (Toum-style):

Garlic cloves
Lemon juice
Salt
Egg white or cold water (for easier emulsifying, optional)
Neutral oil (like sunflower or canola)
Optional: Greek yogurt or mayo for a creamier version

For the Wrap:

Flatbread or pita
Sliced cucumber
Sliced tomato
Lettuce or cabbage
Pickles (optional)
Red onion, thinly sliced
Extra garlic sauce or hot sauce

Directions

Marinate the Chicken:
I whisk together the olive oil, lemon juice, garlic, and spices in a bowl.
I add the chicken and toss to coat well. I cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.

Make the Garlic Sauce:
I blend garlic, salt, and lemon juice in a food processor or blender until smooth.
While blending, I slowly drizzle in the oil to create a thick, creamy emulsion.
If needed, I add a bit of egg white or cold water to help it blend smoothly.
Sometimes I stir in a little yogurt or mayo to mellow it out.

Cook the Chicken:
I heat a skillet or grill pan over medium-high heat and cook the marinated chicken until golden and cooked through, about 4–6 minutes per side.
I let it rest for a few minutes, then slice or shred the chicken.

Assemble the Wraps:
I warm the flatbreads and spread garlic sauce down the center.
I layer on chicken, lettuce, tomato, cucumber, onion, and pickles.
I drizzle more garlic sauce, wrap it up, and serve warm.

Servings and timing

This recipe makes 4 wraps.
Prep time: 15 minutes
Marinate time: 1 hour (or overnight)
Cook time: 15 minutes
Total time: 1 hour 30 minutes

Variations

Sometimes I add crumbled feta or olives for a Mediterranean twist.

For a spicy version, I drizzle hot sauce or harissa inside the wrap.

When I want it low-carb, I turn it into a shawarma bowl with rice or greens instead of bread.

I occasionally make a tahini-based garlic sauce instead of traditional toum.

For extra crunch, I throw in some crispy chickpeas or fried onions.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 4 days.

To reheat, I warm it in a skillet or microwave until hot.

I store garlic sauce separately in the fridge for up to 1 week.

I assemble wraps fresh to keep everything crisp and avoid soggy bread. Chicken Shawarma Wrap with Garlic Sauce

FAQs

Can I bake the chicken instead of pan-frying?

Yes, I roast it at 425°F (220°C) for 20–25 minutes or until cooked through, then slice or shred.

What’s the best bread to use?

I like using soft pita, naan, or thin flatbread that’s easy to fold and holds everything inside.

Is toum the same as garlic sauce?

Toum is a traditional Lebanese garlic sauce made from garlic, oil, and lemon juice—it’s sharp, fluffy, and bold. I sometimes mellow it with yogurt or mayo.

Can I grill the chicken?

Absolutely. Grilled chicken adds an amazing smoky flavor to the shawarma.

What toppings go best with this wrap?

I usually add lettuce, tomato, cucumber, pickles, and onion, but I also love adding shredded cabbage, radishes, or even tabbouleh for extra freshness.

Conclusion

Chicken Shawarma Wrap with Garlic Sauce is the kind of meal that never gets old—flavorful, filling, and easy to customize. The spiced chicken, tangy garlic sauce, and crisp veggies all wrapped up together make it a delicious choice any day of the week. Whether I’m meal prepping or making it fresh, this wrap always delivers big flavor with minimal effort.