The Most Delicious Chicken Shawarma Wrap Recipe

This chicken shawarma wrap recipe is easy, full of flavour, meal prep friendly, and tastes even better than your favourite takeaway!

A friend I met on Instagram sent me this chicken shawarma wrap recipe a few months ago, and since then, I’ve been making it every single week without fail. It’s seriously that good. This wrap tastes just like the ones you get at your favourite Middle Eastern restaurant — in fact, I’d say it’s better than some of the shawarma wraps I’ve had when eating out.

What I love most is how simple and satisfying it is to make at home. It’s packed with flavour, incredibly filling, and comes together surprisingly quickly. The marinated shawarma chicken is juicy and full of spice, and when you pair it with the creamy shawarma sauce, fresh salad, and warm flatbread or pita — it becomes the kind of meal you’ll crave again and again.

This has also become one of my go-to meal prep recipes. I always make extra chicken, sauce, and shawarma fillings, which makes the next day’s lunch so easy. All I need to do is reheat whatever needs warming up, assemble the wrap, and lunch is done in under 10 minutes. It’s the perfect option if you’re looking for a quick but flavourful homemade lunch or dinner.

If you have been looking for a reliable, easy chicken shawarma wrap recipe, this one won’t disappoint. Once you’ve tried it, I guarantee it’ll become a regular in your weekly rotation like it has in mine.

This post is all about the best chicken shawarma wrap recipe!

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Easy Chicken Shawarma Wrap Recipe

Chicken Shawarma Wrap Ingredients

Chicken Marinade

• Chicken breast
• Tomato paste
• Lemon juice
• Extra virgin olive oil
• Salt
• Black pepper
• Paprika
• Turmeric
• Cayenne pepper or chilli powder
• Garlic granules or garlic powder
• Ghee (for cooking)

Shawarma Sauce

• Greek yogurt or natural yogurt
• Mayonnaise
• Garlic
• Fresh coriander or parsley

Fillings

• Red onion
• Sumac powder
• Fresh coriander
• Lemon juice
• Potatoes (for homemade chips) or French fries if you don’t have time to make your own homemade chips
• Spices for homemade chips: salt, black pepper, garlic granules, paprika
• Cherry tomatoes
• Sriracha or hot sauce (optional)

Other

• Large wraps (1 per person)

How To Make

Prepare the Chicken

• Start by washing your chicken breasts in salt and lemon juice, then rinse thoroughly with water.
• Slice the chicken into thin strips.
• In a bowl, mix the chicken with olive oil, tomato paste, lemon juice, and all the listed spices.
• Let the chicken marinate while you prepare the rest of your ingredients — ideally for at least 30 minutes.
• Once marinated, heat 1–2 tablespoons of ghee in a pan over medium heat and cook the chicken until it’s fully cooked through and slightly golden.
• Remove the chicken from the pan and set it aside. Don’t wash the pan just yet — if it’s not too burnt, you’ll use it again to toast your wrap for extra flavour. If it is burnt, you can wash it and still use it.

Make the Shawarma Sauce

• In a small bowl, combine Greek yogurt and mayonnaise.
• Mince the garlic clove and finely chop the coriander or parsley.
• Mix everything together until well combined and creamy. Set aside.

Homemade Chips

• Peel and wash your potato, then slice it into chip-sized pieces.
• Add the chips to a bowl, drizzle with olive oil, and season with salt, black pepper, and paprika. Toss well to coat evenly.
• Spread the chips out on a baking tray lined with non-stick baking paper.
• Bake in a preheated oven at 200°C for 30–40 minutes, or until golden and fully cooked through.

Assemble the Wrap

• Lay your wrap flat and spread a generous amount of the garlic shawarma sauce over it.
• Add a layer of the cooked chicken, then top with the red onion mixture (thinly sliced red onion, sumac, lemon juice, and finely chopped corainder mixed all together), sliced cherry tomatoes (cut into quarters), and the crispy chips.
• Add a little more garlic sauce on top and finish with a drizzle of sriracha or your favourite hot sauce (optional).
• To fold: start by folding the bottom up, then bring in the sides to wrap everything tightly.

Toast the Wrap

• Heat the same pan you cooked the chicken in. If you didn’t wash it, add a little ghee if needed.
• Carefully place the wrap in the pan, seam-side down. Use a spatula to press it gently so the fold seals and becomes crisp.
• Cook for 1–2 minutes or until golden, then flip and cook the other side for another minute.
• Remove from the pan, slice in half if you like — and enjoy your homemade chicken shawarma wrap!

Why You’ll Love This Recipe

• Easy to Make, Packed with Flavour: This chicken shawarma wrap is simple to put together but tastes just as good (if not better) than restaurant versions. No complicated steps — just real flavour.
• Meal Prep Friendly: You can prep extra chicken, sauce, and fillings ahead of time. The next day, all you need to do is reheat and assemble — lunch or dinner is ready in under 10 minutes!
• Customisable: Whether you like it mild or spicy, loaded with salad or simple and saucy — you can easily adjust the fillings and toppings to suit your taste.
• Perfect for Busy Days: Once everything is prepped, it’s quick to assemble. Ideal for work lunches, busy weeknights, or even a satisfying weekend meal.

Other Recipes You’ll Also Love:

• Lebanese Arayes
• Kabui Pulao
• Smash Burger Tacos
• Turkish Pasta

Print Recipe

5 from 1 vote

Chicken Shawarma Wrap Recipe

This chicken shawarma wrap recipe is easy, full of flavour, meal prep friendly, and tastes even better than your favourite takeaway!

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: lunch, Main Course

Cuisine: middle eastern

Keyword: chicken shawarma wrap, shawarma sauce, shawarma wrap

Servings: 3 people

Ingredients

• Chicken:
• 3 chicken breasts
• 1 tbsp tomato paste
• Juice of 1 lemon
• 1 tbsp extra virgin olive oil
• Salt to taste
• Black pepper to taste
• 1 tsp paprika
• ¼ tsp turmeric
• Cayenne pepper or chilli powder to taste
• ½ tsp garlic granules or garlic powder
• 2 tbsp ghee for cooking

Homemade chips

• 2 large potatoes
• salt and pepper to taste
• 1/2 tsp garlic granules
• 1/2 tsp paprika
• 1 tbsp olive oil

Shawarma sauce

• 3 tbsp Greek yogurt or natural yogurt
• 2 tbsp mayonnaise
• 1 garlic clove minced
• 2 tbsp chopped coriander or parsley

Fillings

• 1 small red onion thinly sliced
• 1 tsp sumac powder
• 1 tbsp chopped fresh coriander
• 1 tsp lemon juice
• 3 cherry tomatoes per wrap quartered
• Sriracha or hot sauce optional, a light drizzle

Other

• 1 large wrap per person

Instructions

Prepare the chicken

• Start by washing your chicken breasts in salt and lemon juice, then rinse thoroughly with water.
• Slice the chicken into thin strips.
• In a bowl, mix the chicken with olive oil, tomato paste, lemon juice, and all the listed spices.
• Let the chicken marinate while you prepare the rest of your ingredients — ideally for at least 30 minutes.
• Once marinated, heat 1–2 tablespoons of ghee in a pan over medium heat and cook the chicken until it’s fully cooked through and slightly golden.
• Remove the chicken from the pan and set it aside. Don’t wash the pan just yet — if it’s not too burnt, you’ll use it again to toast your wrap for extra flavour. If it is burnt, you can wash it and still use it.

Homemade chips

• Peel and wash your potato, then slice it into chip-sized pieces.
• Add the chips to a bowl, drizzle with olive oil, and season with salt, black pepper, and paprika. Toss well to coat evenly.
• Spread the chips out on a baking tray lined with non-stick baking paper.
• Bake in a preheated oven at 200°C for 30–40 minutes, or until golden and fully cooked through.

Make the shawarma sauce

• In a small bowl, combine Greek yogurt and mayonnaise.
• Mince the garlic clove and finely chop the coriander or parsley.
• Mix everything together until well combined and creamy. Set aside.

Assemble the wrap

• Lay your wrap flat and spread a generous amount of the garlic shawarma sauce over it.
• Add a layer of the cooked chicken, then top with the red onion mixture (thinly sliced red onion, sumac, lemon juice, and finely chopped corainder mixed all together), sliced cherry tomatoes (cut into quarters), and the crispy chips.
• Add a little more garlic sauce on top and finish with a drizzle of sriracha or your favourite hot sauce (optional).
• To fold: start by folding the bottom up, then bring in the sides to wrap everything tightly.
  

Toast the wrap

• Heat the same pan you cooked the chicken in. If you didn’t wash it, add a little ghee if needed.
• Carefully place the wrap in the pan, seam-side down. Use a spatula to press it gently so the fold seals and becomes crisp.
• Cook for 1–2 minutes or until golden, then flip and cook the other side for another minute.
• Remove from the pan, slice in half if you like — and enjoy your homemade chicken shawarma wrap!
  

This post was all about the best chicken shawarma wrap recipe!

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