Prep Time: 20 minutes + marinating
Cook Time: 12–15 minutes
Servings: 4 wraps
This recipe is inspired by the Mediterranean-style chicken wraps shown in your picture, with spiced grilled chicken, creamy tzatziki, feta, cucumber, tomato, red onion and lettuce. Similar shawarma wraps use cumin, paprika, turmeric, garlic, lemon and yogurt-based sauces.
Ingredients
For the Chicken
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp plain Greek yogurt
- 1 tbsp fresh lemon juice
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp ground coriander
- ½ tsp dried oregano
- ¼ tsp black pepper
- ½ tsp salt
- ¼ tsp cinnamon
- Pinch of cayenne pepper, optional
For the Tzatziki
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt and black pepper to taste
For the Wraps
- 4 large pita breads, naan or flatbreads
- 2 cups lettuce, shredded
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup crumbled feta cheese
- Fresh dill or parsley
- Lemon slices for serving
Instructions
- Marinate the chicken: Mix olive oil, yogurt, lemon juice, garlic and all spices in a bowl.
- Add the chicken and coat thoroughly.
- Cover and refrigerate for at least 30 minutes, preferably 2–8 hours. Marinating longer helps develop the shawarma flavor.
- Make tzatziki: Squeeze as much liquid as possible from the grated cucumber.
- Mix cucumber with Greek yogurt, garlic, dill, lemon juice and olive oil. Season with salt and pepper.
- Refrigerate the tzatziki while preparing the chicken.
- Heat a skillet or grill pan over medium-high heat.
- Cook chicken for about 5–7 minutes per side, depending on thickness, until completely cooked.
- The chicken should reach 165°F (74°C) internally.
- Let it rest for 5 minutes, then slice into thin strips.
- Warm the pita/flatbread briefly in a dry skillet.
- Spread a generous layer of tzatziki over each flatbread.
- Add lettuce, cucumber, tomatoes and red onion.
- Place sliced grilled chicken on top.
- Sprinkle generously with feta cheese.
- Add fresh dill or parsley and a squeeze of lemon.
- Fold the sides inward and roll tightly.
- Serve immediately with extra tzatziki and lemon.
Approx. Nutrition
Per wrap, estimated:
- Calories: 450–520 kcal
- Protein: 35–40 g
- Carbohydrates: 35–42 g
- Fat: 18–22 g
- Fiber: 4–6 g
Actual nutrition will depend on the flatbread, chicken cut, feta and amount of sauce.
Nut Information
This recipe does not require peanuts or tree nuts.
However:
- Standard pita/naan may contain or be produced around sesame.
- Some store-bought tzatziki or flatbreads can have additional allergen warnings.
- If you have a nut allergy, check every packaged ingredient for cross-contact information.
- For a nut-free version, use a verified nut-free flatbread and yogurt.
Q&A
Q: Can I use chicken breast instead of thighs?
Yes. Chicken breast works well, but avoid overcooking it so it stays juicy.
Q: Can I make this without feta?
Absolutely. You can omit it or replace it with another crumbly cheese.
Q: Can I use store-bought tzatziki?
Yes, for a quicker meal.
Q: How can I make the chicken more charred like the picture?
Use a very hot grill pan and avoid overcrowding it. Let the chicken develop a dark golden crust before turning.
Q: Can I make these ahead of time?
Yes. Cook the chicken and prepare the vegetables and tzatziki separately. Assemble the wraps just before eating to prevent soggy bread.
Q: Can I make this into a salad bowl?
Yes! Skip the bread and serve the chicken over lettuce with cucumber, tomato, red onion, feta and tzatziki.
Q: Can I make it low-carb?
Yes. Replace the pita with lettuce leaves or serve everything as a salad bowl.