These delicious Mediterranean grilled chicken shawarma wraps are packed with tender, perfectly seasoned chicken, fresh tomatoes, crunchy cucumbers, red onions, and a creamy garlic yogurt sauce. Wrapped in soft flatbread and grilled until beautifully golden, they’re perfect for lunch, dinner, or meal prep!
Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4 wraps
Ingredients
For the Chicken:
– 1½ lbs (680 g) boneless, skinless chicken thighs or breasts
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– ½ teaspoon turmeric
– ½ teaspoon ground black pepper
– 1 teaspoon salt
– ½ teaspoon oregano
– ½ teaspoon chili powder (optional)
For the Creamy Garlic Yogurt Sauce:
– ½ cup plain Greek yogurt
– 1 tablespoon mayonnaise (optional)
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 tablespoon chopped fresh parsley
– 1 tablespoon olive oil
– Salt and black pepper to taste
For the Fresh Filling:
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– ½ red onion, thinly sliced
– ¼ cup fresh parsley, chopped
– 1 tablespoon lemon juice
– 1 teaspoon olive oil
– Pinch of salt
For Assembling:
– 4 large pita breads or flatbreads
– Extra chopped parsley
– Lemon wedges
– Extra garlic yogurt sauce
Instructions
Step 1: Prepare the Chicken Marinade
In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, cumin, coriander, turmeric, black pepper, salt, oregano, and chili powder.
Mix everything until well combined.
Step 2: Marinate the Chicken
Add the chicken to the marinade and coat each piece thoroughly.
Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2–4 hours.
Step 3: Cook the Chicken
Heat a grill pan or large skillet over medium-high heat.
Add the marinated chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown with slightly charred edges.
Make sure the thickest part reaches an internal temperature of 165°F (74°C).
Remove from the pan and let rest for 5 minutes.
Step 4: Slice the Chicken
Slice the cooked chicken into thin strips.
Keep the flavorful juices from the pan and drizzle a little over the chicken for extra moisture and flavor.
Step 5: Make the Garlic Yogurt Sauce
In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, olive oil, parsley, salt, and black pepper.
Whisk until smooth and creamy.
Refrigerate until ready to assemble.
Step 6: Prepare the Fresh Vegetables
In another bowl, combine cherry tomatoes, diced cucumber, sliced red onion, parsley, lemon juice, olive oil, and a pinch of salt.
Toss gently until everything is evenly coated.
Step 7: Warm the Flatbread
Warm the pita breads or flatbreads in a dry skillet for about 30–45 seconds on each side until soft and flexible.
Step 8: Assemble the Wraps
Spread a generous layer of garlic yogurt sauce over each flatbread.
Add sliced grilled chicken, fresh tomatoes, cucumber, and red onion.
Drizzle with additional garlic sauce and sprinkle with fresh parsley.
Step 9: Fold and Serve
Fold the sides of the flatbread inward and roll tightly.
For a golden finish, place each wrap seam-side down on a hot skillet for 1–2 minutes.
Serve immediately with lemon wedges and extra garlic yogurt sauce.
Nutritional Information
Estimated values per wrap, based on 4 servings.
Nutrient Amount
Calories 490 kcal
Protein 43 g
Total Carbohydrates 38 g
Dietary Fiber 3 g
Total Fat 19 g
Saturated Fat 4 g
Sugar 5 g
Cholesterol 115 mg
Sodium 850 mg
Nutrition will vary depending on the chicken cut, flatbread size, yogurt, and amount of sauce used.
Helpful Cooking Tips
– For juicy chicken: Chicken thighs provide extra moisture and flavor.
– For extra char: Cook the chicken in a hot skillet without overcrowding.
– For a lighter option: Use low-fat Greek yogurt and skip the mayonnaise.
– For meal prep: Store chicken, vegetables, sauce, and flatbread separately.
– For extra flavor: Add a pinch of sumac or smoked paprika.
– For a low-carb version: Replace flatbread with lettuce wraps.
Frequently Asked Questions (Q&A)
Q1: Can I use chicken breast instead of chicken thighs?
Yes! Chicken breast works perfectly. Just avoid overcooking it to keep it tender and juicy.
Q2: Can I prepare the chicken ahead of time?
Absolutely! You can marinate the chicken up to 24 hours in advance in the refrigerator.
Q3: What can I use instead of Greek yogurt?
You can use regular plain yogurt, sour cream, or a dairy-free yogurt alternative.
Q4: Can I cook the chicken in an air fryer?
Yes. Air-fry at 380°F (193°C) for approximately 15–20 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C).
Q5: How do I store leftover chicken?
Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days.
Q6: Can I freeze the cooked chicken?
Yes! Freeze cooked chicken in an airtight freezer-safe container for up to 3 months.
Q7: What vegetables can I add?
Lettuce, shredded cabbage, bell peppers, pickles, and carrots are excellent additions.
Q8: Is this recipe good for meal prep?
Definitely! Prepare the chicken and sauce ahead of time, then assemble fresh wraps whenever needed.
Q9: How can I make this recipe spicier?
Add cayenne pepper, chili flakes, or your favorite hot sauce to the chicken marinade.
Q10: What should I serve with these wraps?
Serve with Mediterranean cucumber salad, roasted potatoes, hummus, or a fresh green salad