Chicken Shawarma Wraps with Yogurt Sauce Recipe

If you love bold flavors and crave something fresh and satisfying, you’re going to adore this Chicken Shawarma Wraps with Yogurt Sauce Recipe. These wraps are packed with tender, spiced chicken paired with a tangy, creamy yogurt sauce that perfectly balances each bite. I absolutely love how this recipe combines simple ingredients to create a restaurant-worthy meal right at home. Keep reading, and I’ll walk you through every detail so you can nail it without a hitch!

this Recipe

Ingredients You’ll Need

The ingredients here come together beautifully to balance spice, creaminess, and freshness. When I shop for this recipe, I look for plain, full-fat yogurt for creaminess and use fresh lemon juice instead of bottled for that bright citrus zing.

• Plain Yogurt: Key for both the marinade and sauce, it tenderizes and adds tang without overpowering.
• Lemon Juice: Freshly squeezed, it gives a zesty kick that brightens flavors.
• Garlic (minced): Infuses the chicken and sauce with warm savory notes.
• Cinnamon, Nutmeg, Cloves: These spices add an exotic warmth that’s signature to shawarma.
• Dried Oregano: Adds a subtle herbal touch, but don’t worry if you forget it — it’s nice to have.
• Salt: Enhances all those flavors and balances the marinade and yogurt sauce.
• Chicken Breasts: I prefer boneless, skinless for easy slicing and quick cooking.
• Greek Yogurt: Thick and creamy, perfect for the cooling sauce you’ll spread inside the wrap.
• Dried Dill: Gives the yogurt sauce an extra layer of freshness and mild herbal flavor.
• Romaine Lettuce: Crisp and refreshing for crunch in each bite.
• Cucumber: My go-to veggie here — cool, watery, and light.
• Roma Tomatoes: Adds juiciness and a subtle sweetness that complements the chicken.
• Red Onion (optional): Adds a bit of sharpness and color — I usually use just a little because raw onion can be strong.
• Flatbread, Naan, or Pita: Homemade is ideal if you have the time, but store-bought works perfectly to keep things quick and easy.

Variations

I love how flexible this Chicken Shawarma Wraps with Yogurt Sauce Recipe is — it lets you get creative depending on what you have around or what your palate prefers. Here’s what I’ve tried and what I’d recommend you try too.

• Protein Swap: I’ve made this with thinly sliced lamb shoulder for a richer version, and honestly, it was just as good.
• Dairy-Free Option: When friends can’t have dairy, I swap out the yogurt sauce with a tahini or avocado-based sauce, and it’s still incredibly tasty.
• Spicy Kick: Feel free to add a pinch of cayenne to the marinade if you want that extra heat — my spice-loving friends love this twist.
• Veggie-Heavy: Load up your wraps with grilled peppers or roasted eggplant for a vegetarian take on this recipe.

How to Make Chicken Shawarma Wraps with Yogurt Sauce Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by mixing plain yogurt, lemon juice, minced garlic, cinnamon, oregano, salt, nutmeg, and cloves in a bowl. This marinade is magic — it tenderizes the chicken and infuses that classic shawarma flavor. I like to slice my chicken breasts into strips before marinating; it lets the flavors penetrate every bite. Cover and refrigerate anywhere from 4 hours to overnight. If you’re tight on time, even 1-2 hours will help, but the longer, the better the flavor.

Step 2: Prepare the Tangy Yogurt Sauce

While the chicken marinates, mix Greek yogurt with minced garlic, dried dill, and a pinch of salt. This sauce is a bright and cooling complement to the spices in the chicken. Pop it in the fridge to let the flavors meld — it tastes even better chilled.

Step 3: Grill or Sauté the Chicken to Perfection

I usually use my indoor table grill because it cooks the chicken evenly and gives lovely grill marks. Cook the marinated chicken strips for about 4-6 minutes per side or until fully cooked and beautifully charred at the edges. If your grill doesn’t have a lid or you don’t want to use one, no problem! Cooking the chicken in a skillet works just as well — just make sure both sides get nicely browned. Rest the chicken a few minutes after cooking to let those savory juices redistribute before slicing.

Step 4: Prep Fresh Veggies for Crunch and Color

While the chicken cooks, chop and rinse the romaine lettuce thoroughly — that crispiness means so much in a wrap! Slice the cucumber and Roma tomatoes, and thinly slice red onion if you’re adding it. I like just a little onion for a mild bite that doesn’t overpower.

Step 5: Assemble Your Chicken Shawarma Wraps with Yogurt Sauce Recipe

Lay out your flatbread or naan and spread a generous layer of the yogurt sauce. Then add the sliced chicken strips followed by the fresh veggies. Roll it up tightly and if you want, wrap it in foil to keep everything snug while you eat. Trust me, the combination of the warm, spiced chicken with the creamy sauce and crisp veggies is absolutely mouthwatering.

How to Serve Chicken Shawarma Wraps with Yogurt Sauce Recipe

Garnishes

I like to sprinkle a little chopped fresh parsley or cilantro on top for a fresh herbal boost. A drizzle of extra lemon juice or a pinch of sumac on the finished wrap adds a tangy brightness that really lifts all the flavors. If you’re feeling adventurous, a spoonful of pickled turnips or jalapeños can bring a little zing and extra texture.

Side Dishes

When my family gathers for these wraps, I usually serve them with a simple mixed green salad or some crispy roasted potatoes. Hummus and tabbouleh also make wonderful sides to keep the meal Mediterranean-themed. If you want to get fancy, a bowl of lentil soup warms it all up perfectly.

Creative Ways to Present

For a fun dinner party, I’ve laid out all the ingredients buffet-style so everyone can build their own shawarma wraps just how they like. Wrapping each finished sandwich in parchment paper or foil keeps everything tidy and makes a super appealing presentation. You could also serve the chicken and toppings on platters with small bowls of the yogurt sauce as a shawarma “spread” experience.

Make Ahead and Storage

Storing Leftovers

I store leftover grilled chicken in an airtight container in the fridge for up to 3 days. Keeping the yogurt sauce separate helps everything stay fresh longer, so I usually pack those separately too. The veggies can be pre-chopped but are always best fresh.

Freezing

If you want to freeze the chicken shawarma portion (without the fresh veggies or yogurt sauce), wrap the cooked chicken tightly and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently. I don’t recommend freezing the wraps assembled because the veggies get soggy and the flatbread loses its texture.

Reheating

I reheat leftover chicken quickly in a lightly oiled skillet over medium heat just until warmed through to keep it juicy. If you’re using a microwave, cover the chicken with a damp paper towel to avoid drying it out. Rewarm the flatbread separately or wrap the whole thing in foil and bake at 350°F (175°C) for 10 minutes to revive freshness.

FAQs

Final Thoughts

This Chicken Shawarma Wraps with Yogurt Sauce Recipe holds a special place in my kitchen because it’s one of those few meals that truly feels both indulgent and wholesome. I remember the first time I made it — the aroma of the spices filling the house had everyone asking what was cooking. It’s easy to elevate your weeknight dinners or impress guests with minimal fuss. I can’t recommend it enough, so grab those ingredients and treat yourself to some homemade shawarma magic!

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