Chicken Shawarma Wrap with Tahini Sauce Recipe
A delicious and aromatic Chicken Shawarma Wrap featuring tender, marinated chicken breast cooked in a skillet, served in warm pita bread with fresh vegetables, tangy feta, Kalamata olives, and a creamy homemade tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
For the Chicken
- 3 boneless, skinless chicken breast cutlets (about ¾ lb of chicken)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon cumin
- 2 teaspoons paprika
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon turmeric
- ⅛ teaspoon nutmeg
- ¼ teaspoon coriander
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
For the Wraps
- 2 whole pita bread, warmed
- 1 small red onion, halved and thinly sliced
- 1 cucumber, quartered and thinly sliced
- 1 cup cherry tomatoes, halved
- 4 ounces Greek feta, cubed/crumbled
- ½ cup pitted Kalamata olives
- 1 tablespoon fresh parsley, roughly chopped
- 1 teaspoon fresh mint, roughly chopped
- 1 tablespoon olive oil
- Pinch of coarse salt and fresh ground black pepper to taste
For the Tahini Sauce
- ½ cup tahini
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- Pinch coarse salt, ground black pepper to taste
- 2-3 tablespoons water (to thin sauce)
Instructions
- Marinate the chicken: In a large bowl or ziplock bag, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, cayenne pepper, dried oregano, turmeric, nutmeg, coriander, salt, and black pepper. Pat the chicken dry, then coat each cutlet thoroughly with the marinade. Cover the bowl with plastic wrap or seal the bag and chill in the refrigerator for 30 minutes to 1 hour to let flavors meld.
- Cook the chicken: Remove the chicken from the marinade, shaking off any excess. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 3 minutes per side or until no longer pink inside and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes before slicing thinly. Set aside in a warm place.
- Sauté the onions: Wipe the skillet clean and heat another tablespoon of olive oil over medium-high heat. Add the thinly sliced red onions and cook until softened and slightly caramelized, about 3-4 minutes. Remove from heat and set aside.
- Prepare the vegetable mix: While the chicken cooks, in a large bowl combine the cucumber, cherry tomatoes, feta, Kalamata olives, parsley, mint, and olive oil. Mix well and season with a pinch of coarse salt and freshly ground black pepper to taste. Set aside.
- Make the tahini sauce: In a small bowl, whisk together tahini, Greek yogurt, lemon juice, salt, and black pepper. The mixture will be thick at first. Slowly drizzle in water a tablespoon at a time while whisking until the sauce reaches a creamy, pourable consistency.
- Assemble the wraps: Divide the sliced chicken and sautéed onions evenly between the two warmed pita breads. Top each with the prepared vegetable and feta mixture. Drizzle generously with tahini sauce. Garnish with extra mint, parsley, and freshly ground black pepper. Serve immediately for the best flavor and texture.
Notes
- For a spicier shawarma, increase cayenne pepper to ¼ teaspoon.
- Chicken thighs can be used instead of chicken breast for more juiciness and flavor.
- Warm the pita bread briefly in a dry skillet or oven to make wrapping easier and enhance flavor.
- Tahini sauce consistency can be adjusted by adding more or less water depending on preference.
- Leftover chicken shawarma can be stored refrigerated up to 3 days and reheated gently before serving.
