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- Chicken breasts - Olive oil and spices - Fresh vegetables - Pita bread or wraps For my chicken shawarma wraps, I love using simple, fresh ingredients. The main star is the chicken. I usually choose two large chicken breasts because they stay juicy during cooking. Next, I combine olive oil with spices for a flavorful marinade. I use cumin, coriander, paprika, turmeric, garlic powder, onion powder, and a little cayenne for heat. These spices give the chicken depth and warmth. Fresh vegetables are key. I like diced cucumbers, tomatoes, and thinly sliced red onion. These add crunch and lightness to the wraps. Finally, I use large pita bread or wraps as the base. They hold all the goodness inside and make eating easy. - Additional toppings (avocado, olives, etc.) - Alternative sauces (hummus, tzatziki) Customization makes these wraps even better. I often add toppings like creamy avocado or salty olives. They bring extra flavor and texture. You can also swap the sauce. Hummus adds a rich, nutty taste, while tzatziki offers a cool, refreshing touch. Feel free to mix and match to suit your taste. For the full recipe, check the section above. To make the chicken tasty, we need a good marinade. Start by mixing these ingredients in a bowl: - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (optional) - Salt and pepper to taste This blend gives the chicken a nice flavor. Next, add the thinly sliced chicken breasts. Make sure each piece gets coated well. Cover the bowl and let it sit in the fridge for at least one hour. For the best taste, marinate it overnight. Now it’s time to cook the chicken! First, preheat your skillet over medium-high heat. Once hot, add the marinated chicken slices. Cook them for about 6-8 minutes. Stir the chicken often so it cooks evenly. Look for a slight char on the chicken; this adds more flavor. When it’s fully cooked, remove the skillet from the heat. While the chicken is cooking, prepare your toppings. Dice the cucumber and tomatoes, and slice the red onion. For the sauce, mix these in a small bowl: - 1 cup Greek yogurt - 2 tablespoons tahini - 1 tablespoon lemon juice - Salt and pepper to taste To wrap the shawarma, place a few spoonfuls of the chicken on a pita. Top it with the diced veggies and drizzle the yogurt-tahini sauce over everything. For a fresh touch, sprinkle chopped parsley on top. Next, fold up the bottom of the pita. Roll it tightly from one side to the other. Make sure all the fillings stay inside. Serve your delicious chicken shawarma wraps warm, and enjoy! For the full recipe, check the earlier section. Marinating your chicken is key to great flavor. I recommend marinating for at least one hour. For the best taste, let it sit overnight. This time allows the spices to soak in. You can also use different oils for extra flavor. Olive oil gives a nice taste, but you can try sesame oil for a twist. To get that perfect char on your chicken, preheat your skillet well. Start with medium-high heat. Cook the chicken in a single layer to avoid steaming. Stir occasionally to get even cooking. To keep your chicken juicy, avoid overcooking. Use a meat thermometer; it should reach 165°F for safe eating. When serving your shawarma wraps, presentation is key. Wrap them in parchment paper for easy handling. This also keeps them warm. Serve the wraps on a platter with extra yogurt-tahini sauce on the side. For garnishing, add fresh parsley on top for color. You can also sprinkle some diced tomatoes for a fresh look. {{image_2}} You can swap chicken for beef or lamb in your shawarma wraps. Both meats add rich flavors. If you choose beef, use flank or sirloin. For lamb, boneless shoulder works well. Cook the same way as chicken for great results. If you prefer a vegetarian twist, try marinated tofu or chickpeas. Both options soak up flavors beautifully. You can follow the same marinade and cooking steps as for chicken. Shawarma sauce is key to a great wrap. You can explore different sauces to spice things up. Try a zesty garlic sauce or a spicy harissa sauce. Both options add a kick to your wraps. To enhance flavor profiles, mix yogurt with herbs like dill or mint. You can also use a tahini-based sauce for a creamy texture. Adding lemon juice brightens any sauce, making it more refreshing. Shawarma wraps pair well with tasty side dishes. Serve them with a simple salad or roasted vegetables. You can also add fries or rice for a more filling meal. For meal prep, pack the wraps in containers for quick lunches. Make extra sauce for dipping. This way, you can enjoy your shawarma wraps throughout the week. Check out the Full Recipe for more ideas! To keep your chicken shawarma wraps fresh, follow these steps. First, allow your wraps to cool completely. This will help prevent moisture build-up. Wrap each shawarma in plastic wrap or foil. Place them in an airtight container or a resealable bag. Store the container in the fridge. Your wraps will stay fresh for up to three days. If you want to freeze your wraps, wrap them tightly in plastic wrap and then in aluminum foil. This extra layer helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat in an oven at 350°F for about 15-20 minutes. Enjoy them warm and tasty! Chicken shawarma wraps can last in the fridge for about three days. After that, the flavor and texture may decline. Always check for signs of spoilage. If you see any unusual smell, discoloration, or slimy texture, it’s best to toss them out. Safety first! Enjoy your delicious shawarma wraps within the recommended time for the best taste. To make chicken shawarma wraps, start with the marinade. Mix olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne, salt, and pepper in a bowl. Add thinly sliced chicken and coat well. Let it sit in the fridge for at least an hour. This helps the flavors blend. Preheat a skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes until it’s done and slightly charred. Next, prepare the sauce by mixing Greek yogurt, tahini, and lemon juice. Season it with salt and pepper for taste. To wrap your shawarma, take pita bread or wraps, add the chicken, diced cucumber, tomatoes, and sliced red onion. Drizzle the yogurt-tahini sauce on top. Roll it tightly and enjoy. You can find the full recipe for more details. Yes, you can make shawarma wraps ahead of time. Marinate the chicken the night before. This saves time on busy days. Once cooked, store the chicken in an airtight container in the fridge. You can also prep the veggies and sauce ahead. Just keep them separate until you are ready to eat. It’s best to assemble the wraps right before serving. This keeps the pita fresh and crisp. Chicken shawarma tastes great with many sauces. The classic option is yogurt-tahini sauce. It adds creaminess and tang. Other great choices include garlic sauce and spicy harissa. For a fresh twist, try a zesty lemon-garlic sauce. You can also use hummus for a smooth texture. Each sauce will add a unique flavor to your wrap, so feel free to get creative! In this post, we explored how to make tasty chicken shawarma wraps at home. We covered essential ingredients like chicken, fresh veggies, and olive oil. You learned step-by-step instructions for marinating and cooking the chicken. I shared tips to make your wraps shine, including sauce variations and storage tips. Now it’s time to enjoy your delicious creation. Cooking can be fun and rewarding. With these easy steps, you can impress family and friends with your shawarma wraps. Happy cooking!

Chicken Shawarma Wraps

Indulge in the delicious flavors of Savory Chicken Shawarma Wraps! This easy recipe combines marinated chicken, fresh veggies, and a creamy yogurt-tahini sauce all wrapped in fluffy pita. Perfect for a quick dinner or a satisfying lunch, these wraps are sure to impress your family and friends. Click through to discover the full recipe and step-by-step instructions to create your own savory wraps that are bursting with flavor!
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Ingredients
  

2 large chicken breasts, sliced thinly

2 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (optional)

Salt and pepper to taste

4 large pita bread or wraps

1 cup Greek yogurt

2 tablespoons tahini

1 tablespoon lemon juice

1 cup cucumber, diced

1 cup tomatoes, diced

½ red onion, thinly sliced

Fresh parsley, chopped, for garnish

Instructions
 

In a large bowl, mix olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne pepper, salt, and pepper to create a marinade.

    Add the sliced chicken to the marinade, ensuring it is evenly coated. Cover the bowl and let it marinate for at least 1 hour in the refrigerator (overnight is best for deeper flavor).

      Preheat a large skillet over medium-high heat. Add the marinated chicken slices and cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly charred.

        While the chicken is cooking, prepare the sauce by mixing the Greek yogurt, tahini, and lemon juice in a small bowl. Add salt and pepper to taste.

          To assemble the wraps, place a few spoonfuls of cooked chicken on each pita bread, then top with diced cucumber, tomatoes, sliced red onion, and a drizzle of the yogurt-tahini sauce.

            Sprinkle chopped parsley on top for added freshness.

              Fold the bottom of the pita up and roll it tightly from one side to the other to enclose all the fillings.

                Serve immediately and enjoy your delicious shawarma wraps!

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                    - Presentation Tips: Wrap the shawarmas in parchment paper for easy handling, and serve with extra yogurt-tahini sauce on the side for dipping.