Name: Easy Chicken Shawarma Wraps with Yogurt Sauce Recipe
Prep time: PT-489703H50M12S
Cook time: 10 min
Total time: 3 h 10 min
Cuisine: Middle Eastern
Ingredients: 1 kg / 2 lb chicken thigh fillets, skinless and boneless; 1 large garlic clove, minced (or 2 small cloves); 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp ground cardamom; 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less spice); 2 tsp smoked paprika; 2 tsp salt; Black pepper, to taste; 2 tbsp lemon juice; 3 tbsp olive oil; 1 cup Greek yoghurt; 1 clove garlic, crushed; 1 tsp ground cumin; Squeeze of lemon juice; Salt and pepper, to taste; 4 – 5 flatbreads (Lebanese, pita, or homemade soft flatbreads); Sliced lettuce (cos or iceberg); Tomato slices; Red onion, finely sliced; Cheese, shredded (optional); Hot sauce of choice (optional)

Jump to Recipe· 4.3 from 54 reviews

If you’ve ever craved that magical blend of warm spices combined with tender, juicy chicken wrapped in soft flatbread, you’re in for a treat. The Easy Chicken Shawarma Wraps with Yogurt Sauce Recipe brings the authentic flavors of Middle Eastern street food straight to your kitchen, marrying aromatic spices with a tangy, creamy yogurt sauce that perfectly complements every bite. It’s a dish that’s simple to prepare yet packed with layers of flavor and texture that will have you coming back for seconds and impressing anyone you share it with.

Ingredients You’ll Need

The image shows a white marbled surface with a clear plastic tray containing six pieces of raw chicken thighs arranged neatly. To the top left, there is a half lemon with its inside facing up. On the right side, a white plate holds several colorful spices in separate small piles, including red, brown, beige, and white powders, along with a small pat of butter in the center. Below this plate, there is a small bowl filled with white yogurt, and next to it, a small bowl with yellow liquid, likely oil. The layers and colors create a clean and organized look. photo taken with an iphone --ar 4:5 --v 7

This recipe is beautifully straightforward, relying on wholesome ingredients that come together seamlessly to create that iconic shawarma taste. Each item plays a key role, whether it’s lending bold spices, adding freshness, or providing that silky sauce to balance the spices perfectly.

Chicken thigh fillets (1 kg / 2 lb, skinless and boneless): Perfect for staying juicy and tender during cooking.
Garlic (1 large clove, minced): Adds a deep, savory aroma that elevates the marinade.
Ground coriander (1 tbsp): Offers a sweet, citrusy note to the spice mix.
Ground cumin (1 tbsp): Brings warmth and earthiness essential for shawarma flavor.
Ground cardamom (1 tbsp): Adds a subtle floral hint that’s distinctive and luxurious.
Cayenne pepper (1 tsp, or 1/2 tsp to reduce heat): Provides the perfect amount of kick.
Smoked paprika (2 tsp): Imparts smoky depth and a vibrant color.
Salt (2 tsp) and black pepper: Essential for seasoning and enhancing the spices.
Lemon juice (2 tbsp): Brightens the marinade with zesty acidity.
Olive oil (3 tbsp): Helps unify the marinade and keeps chicken moist while cooking.
Greek yoghurt (1 cup): The base for a cooling, creamy sauce.
Garlic (1 clove, crushed): Enriches the yogurt sauce with subtle pungency.
Cumin (1 tsp): Echoes the marinade’s warm spices in the sauce.
Lemon juice (a squeeze): Balances the sauce with fresh zing.
Salt and pepper: To taste and bring the sauce to life.
Flatbreads (4-5 Lebanese or pita bread, or homemade soft flatbreads): The perfect, soft vehicle for holding all the tasty fillings.
Sliced lettuce (cos or iceberg): Adds crunch and freshness for contrast.
Tomato slices: Juicy sweetness that complements the spiced chicken.
Red onion (finely sliced): Offers a sharp bite and a splash of color.
Cheese (shredded, optional): For a gooey, rich touch if you like.
Hot sauce (optional): For anyone craving an extra spicy punch.

How to Make Easy Chicken Shawarma Wraps with Yogurt Sauce Recipe

Step 1: Marinade the Chicken

Start by blending all your marinade spices, garlic, lemon juice, olive oil, salt, and pepper in a large ziplock bag. Add the chicken thighs, seal, and work the mixture into every piece by massaging gently through the bag. This step is crucial because it ensures every bite sings with vibrant flavor. For best results, let the chicken soak in this aromatic bath for at least three hours, or ideally overnight. Patience here really pays off.

Step 2: Prepare the Yogurt Sauce

While your chicken is marinating, whip up your cooling yogurt sauce. Simply combine Greek yogurt, crushed garlic, cumin, a squeeze of lemon juice, salt, and pepper in a bowl. Stir well and pop it in the fridge until you’re ready to serve. This sauce is the perfect counterbalance to the spices, adding creaminess and freshness with every dollop.

Step 3: Cook the Chicken

Heat a large non-stick skillet or your BBQ grill to medium-high. Add a little oil to prevent sticking, and then place the marinated chicken pieces down. Cook them for about 4 to 5 minutes on one side until you get a beautiful char — that’s the hallmark of good shawarma. Flip the chicken and cook for another 3 to 4 minutes until cooked through but still juicy.

Step 4: Let the Chicken Rest

Once cooked, remove the chicken from the heat and cover it loosely with foil. Resting the chicken for around 5 minutes lets the juices redistribute, ensuring each bite is succulent and tender rather than dry.

Step 5: Assemble the Wraps

Slice the chicken into strips and pile it on a platter alongside your flatbreads, fresh salad veggies, and that dreamy yogurt sauce. To assemble, slather the flatbread with yogurt sauce, add a handful of lettuce, tomato slices, sliced chicken, and, if you want, a squeeze of hot sauce or shredded cheese. Roll it up tight, and you have a wrap that’s bursting with bold, balanced flavors in every mouthful.

How to Serve Easy Chicken Shawarma Wraps with Yogurt Sauce Recipe

The image shows a grilled chicken wrap on the right side, wrapped in white flatbread folded around several layers: green lettuce leaves at the bottom, bright red tomato slices in the middle, grilled chicken pieces with a dark brown char on top, and a touch of white sauce inside. The wrap is partly wrapped in white paper tied with brown string and resting on crumpled brown parchment paper over a white marbled surface. On the left side, there is a white wooden board with thick grilled chicken slices, showing a golden-brown exterior and juicy light interior, garnished with chopped green herbs. Next to the cutting board are fresh red tomato slices and more green lettuce. At the bottom left corner, three yellow lemon wedges and a small clear container with white sauce sit on the white marbled surface. A woman's hand holds a fork picking up a piece of chicken on the board. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep garnishes simple but impactful. A handful of chopped fresh parsley, some crushed pickles, or a drizzle of extra yogurt sauce can elevate the wraps. These small touches add color, texture, and an extra layer of freshness that makes the dish feel special and inviting.

Side Dishes

Serve these wraps with a crisp cucumber and tomato salad, warm spiced rice, or even some grilled vegetables to round out the meal. A bowl of creamy hummus or a side of tangy tabbouleh also pairs beautifully and keeps everything authentically Middle Eastern.

Creative Ways to Present

If you’re entertaining, consider creating a shawarma wrap bar. Lay out all the components — chicken, sauces, fresh veggies, flatbreads, and garnishes — and let everyone assemble their own wraps to their taste. It’s interactive, fun, and perfect for a relaxed gathering where you share the joy of this recipe together.

Make Ahead and Storage

Storing Leftovers

Any leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to three days. Keep the yogurt sauce separate to maintain its fresh texture, and store your flatbreads in a sealed bag to keep them soft.

Freezing

You can freeze cooked shawarma chicken for up to two months. Portion it into freezer-safe containers or bags and be sure to label with the date. To enjoy later, thaw it overnight in the fridge before reheating to preserve tenderness.

Reheating

For best results, reheat the chicken gently in a skillet or oven to maintain moisture and avoid drying out. Reheat the wraps separately and reassemble with fresh veggies and cooled yogurt sauce to bring that fresh taste back to life.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast is leaner and works well, but it’s easier to overcook. Cook it just until done to keep it juicy, and consider marinating a bit longer to boost flavor and tenderness.

Is the yogurt sauce necessary?

While optional, the yogurt sauce truly brightens and balances the spices in the shawarma. It adds a creamy, tangy element that makes each wrap more nuanced and delicious.

How spicy is this recipe?

The spice level can be easily adjusted by modifying the cayenne pepper amount. Using half a teaspoon makes it mild and approachable for most palates, but you can keep the full teaspoon for an exciting kick.

Can I make this recipe dairy-free?

Yes! Swap the Greek yogurt for coconut yogurt or a tahini-based sauce to keep things creamy and flavorful without dairy. The marinade and chicken remain the same and just as delicious.

What type of flatbread is best for this dish?

Lebanese or pita flatbreads work wonderfully because they’re soft and pliable, perfect for wrapping. Homemade soft flatbreads are even better if you want that fresh-from-the-oven feel.

Final Thoughts

Making Easy Chicken Shawarma Wraps with Yogurt Sauce Recipe at home is one of those moments when cooking feels like an adventure and eating feels like a celebration. It’s a dish that’s approachable yet incredibly rewarding, packed full of vibrant flavors that make every bite memorable. Whether you’re feeding a crowd or indulging in a satisfying solo meal, this recipe is guaranteed to become a staple you turn to again and again. Trust me, once you try it, you’ll want to share this gem with all your friends.