Homemade Grilled Chicken Shawarma Wraps with Creamy Garlic Sauce

Ingredients

For the Chicken Marinade

• 600 g boneless chicken breast or thighs

• 3 tablespoons plain yogurt

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 tablespoon minced garlic

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon turmeric

• ½ teaspoon black pepper

• 1 teaspoon salt

• ½ teaspoon chili powder

• ½ teaspoon oregano

• ½ teaspoon garam masala (optional)

For the Creamy Garlic Sauce

• ½ cup mayonnaise

• ½ cup plain Greek yogurt

• 2 tablespoons lemon juice

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 tablespoon chopped parsley

• ½ teaspoon black pepper

• ¼ teaspoon salt

For the Vegetables

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• ½ red onion, thinly sliced

• ½ cup shredded lettuce

• 2 tablespoons fresh parsley

• 1 tablespoon lemon juice

• A pinch of salt

For the Wraps

• 4 large flour tortillas or flatbreads

• 1 tablespoon butter or olive oil

• Extra garlic sauce for serving

Instructions

Step 1: Marinate the Chicken

1. Cut chicken into strips or thin fillets.

2. In a large bowl, combine yogurt, olive oil, lemon juice, and minced garlic.

3. Add paprika, cumin, coriander, turmeric, black pepper, salt, chili powder, oregano, and garam masala.

4. Mix thoroughly.

5. Add chicken and coat every piece with the marinade.

6. Cover and refrigerate for at least 30 minutes.

Step 2: Prepare the Garlic Sauce

1. Combine mayonnaise and Greek yogurt in a bowl.

2. Add minced garlic and lemon juice.

3. Add olive oil, parsley, salt, and black pepper.

4. Whisk until smooth and creamy.

5. Refrigerate for 15–20 minutes.

Step 3: Prepare the Vegetables

1. Slice tomatoes, cucumber, and red onion.

2. Add shredded lettuce and parsley.

3. Season with lemon juice and a little salt.

4. Toss gently and set aside.

Step 4: Cook the Chicken

1. Heat a grill pan over medium-high heat.

2. Add olive oil.

3. Place marinated chicken in the pan.

4. Cook for approximately 5–7 minutes per side, depending on thickness.

5. Turn until golden brown and fully cooked.

6. Ensure the internal temperature reaches 165°F (74°C).

7. Remove and rest for 5 minutes.

8. Slice into strips.

Step 5: Assemble the Wraps

1. Place a tortilla on a clean surface.

2. Spread creamy garlic sauce over the center.

3. Add grilled chicken strips.

4. Add tomatoes, cucumber, onion, and lettuce.

5. Drizzle with additional garlic sauce.

6. Sprinkle fresh parsley.

7. Fold the sides inward and roll tightly.

Step 6: Grill the Wraps

1. Heat a clean skillet over medium heat.

2. Brush wraps lightly with butter or olive oil.

3. Place seam-side down.

4. Grill for 2–3 minutes on each side until golden and crispy.

5. Remove and cut diagonally.

6. Serve immediately with extra garlic sauce.

Cooking Tips

• Use chicken thighs for extra juiciness.

• Marinate overnight for deeper flavor.

• Do not overcrowd the pan.

• Allow chicken to rest before slicing.

• Warm tortillas before rolling.

• Add garlic sauce just before serving.

Nutritional Information

Estimated per wrap (1 serving).

Nut Information (Q/S)

Allergy Note: No nuts are intentionally added. Check packaged ingredients for possible nut cross-contamination.

Storage Instructions

• Cooked chicken: Refrigerate for 3–4 days.

• Garlic sauce: Refrigerate for 3–4 days.

• Fresh vegetables: Store separately for 2–3 days.

• Assembled wraps: Best eaten fresh.

• Reheat chicken thoroughly before serving.

Serving Suggestions

Serve with:

• French fries

• Hummus

• Pickled cucumbers

• Fresh salad

• Lemon wedges

• Extra creamy garlic sauce

Enjoy your homemade grilled chicken shawarma wraps!