Dinner · 35 min · middle-eastern

Chicken Shawarma Wraps

Middle Eastern flavors, weeknight effort. Chicken thighs meets plain yogurt in a 35-minute dinner worth keeping in rotation. The macros do the talking: 57g protein, 50g carbs, and 25g fat in every 637-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 1/2 cup Plain yogurt
• 2 tbsp Olive oil
• 2 tsp Cumin
• 2 tsp Paprika
• 1 tsp Turmeric
• 4 cloves Garlic
• 1 Lemon
• 4 Large pita
• 2 tbsp Tahini
• 1 Cucumber
• 2 Tomatoes
• 1/2 cup Pickles
• 1/2 cup Parsley

Steps

1. Whisk the yogurt, olive oil, cumin, paprika, turmeric, minced garlic, lemon juice, and 2 teaspoons of salt into a marinade. Coat the chicken thighs and rest at least 30 minutes, or overnight for the full effect.
2. For the garlic-tahini sauce, whisk the tahini with 3 tablespoons of warm water and a pinch of salt until smooth, then stir in 2 tablespoons of yogurt and a squeeze of lemon.
3. Sear the chicken in a screaming-hot cast-iron skillet, 5 to 6 minutes per side, until the edges char. That dark, almost-burnt crust is the shawarma flavor — do not be shy about the heat.
4. Rest the chicken 5 minutes, then slice it thin against the grain. Thin slices stack better in the wrap and catch more sauce.
5. Warm the pita in the same skillet for 30 seconds a side so it stays soft and flexible.
6. Smear each pita with garlic-tahini sauce, pile on the chicken, then layer cucumber, tomatoes, pickles, and parsley. Roll the pita snugly, tucking the sides in as you go.
7. Slice each wrap in half on the diagonal and serve warm, with extra sauce for dipping.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes