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Homemade Chicken Shawarma Wraps with Creamy Shawarma Sauce Recipe

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3.9 from 4 reviews

This Chicken Shawarma recipe features tender, marinated chicken breasts cooked to perfection on the stovetop and wrapped in warm tortillas or pita bread. Enhanced with a flavorful blend of Middle Eastern spices and a creamy, tangy shawarma white sauce made from tahini, garlic, and lemon, this dish is served with fresh toppings like pickled turnips, onions, tomatoes, and parsley for an authentic and delicious meal. Perfectly balanced and easy to make, it offers a quick yet satisfying taste of classic shawarma.

Ingredients

Chicken Marinade

  • 1.5 pounds chicken breasts
  • 4 Tablespoons Greek yogurt
  • 2 Tablespoons lemon or lime juice
  • 2 Tablespoons olive oil
  • 3-4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon all spice or 7 spice
  • ½ teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper

Shawarma White Sauce

  • ½ cup sour cream or Greek yogurt
  • ½ cup mayonnaise
  • 2 Tablespoons tahini paste
  • 2 Tablespoons lemon juice
  • 2 cloves garlic, minced
  • Pinch of salt
  • Pinch of black pepper

Assembly

  • 6-8 medium tortillas, thin pita breads, or saj bread
  • Pickled turnips or pickles, thinly sliced
  • Thinly sliced onion
  • Thinly sliced tomato (optional)
  • Chopped parsley

Instructions

  1. Prepare the chicken: Slice chicken breasts into thin strips or small bite-sized pieces. In a large bowl or zip-seal bag, combine the chicken with Greek yogurt, lemon or lime juice, olive oil, minced garlic, and all the spices (cumin, coriander, smoked paprika, salt, all spice, turmeric, cinnamon, garlic powder, black pepper). Mix thoroughly to coat the chicken evenly. Optionally, marinate for up to 24 hours for enhanced flavor.
  2. Cook the chicken: Heat a large heavy-duty pan or skillet over high heat. Add the marinated chicken mixture and cook for 8-10 minutes, stirring occasionally, until the chicken is well browned and cooked through.
  3. Make the shawarma white sauce: Combine sour cream or Greek yogurt, mayonnaise, tahini paste, lemon juice, minced garlic, salt, and pepper in a blender. Blend until the sauce is completely smooth and creamy, ensuring no chunks of garlic remain.
  4. Assemble the shawarma wraps: Lay out the tortillas, pita, or saj bread on a flat surface or parchment paper. Add a generous amount of cooked chicken to the center of each bread. Top with pickled turnips or pickles, thinly sliced onions, optional sliced tomato, and sprinkled chopped parsley. Drizzle generously with the shawarma white sauce and wrap tightly.
  5. Optional toasting: For a crispy finish, brush the wrapped shawarma lightly with oil. Using the same pan where the chicken was cooked (without washing it to retain residual flavors), toast the wrapped shawarma over medium heat until the bread is crisp and slightly browned.

Notes

  • Marinate the chicken up to 24 hours ahead for more intense flavor and tenderness.
  • You can substitute chicken breasts with chicken thighs for a juicier result.
  • The shawarma white sauce can be made ahead and refrigerated for up to 2 days.
  • To keep it gluten-free, use gluten-free wraps or lettuce leaves instead of tortillas or pita.
  • Pickled turnips are traditional but pickles or other pickled vegetables work too.
  • Toasting the wrap adds a delightful crisp texture but is optional.

Find it online: https://cookedbysarah.com/homemade-chicken-shawarma-wraps-with-creamy-shawarma-sauce-recipe/