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Close Up Shawarma Chicken Wrap with sauce
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Crispy Chicken Wrap Recipe

This crispy chicken wrap features juicy spiced chicken, a fresh salad, and creamy garlic sauce rolled tightly in a soft pita. Toasting it in a hot skillet with a quick savory glaze gives you the perfect crunch every time for a fast, satisfying everyday meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean, Mexican, Middle Eastern
Keyword: Chicken, healthy, quick, Spicy
Servings: 3 wraps
Author: Karina Carrel

Ingredients

For the Chicken

  • 1 lb chicken thighs cut into thin pieces
  • 1 tsp salt
  • 1½ tsp garlic powder
  • 1⅓ tsp onion powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander ground
  • ¼ tsp smoked paprika
  • ¼ tsp chili powder
  • ½ tsp black pepper
  • ⅓ tbsp tomato paste
  • 1 tbsp lemon juice
  • 1 tbsp avocado oil
  • 1 green capsicum finely sliced
  • 1 red capsicum finely sliced
  • 4 cloves garlic grated
  • ½ tsp salt
  • cooking oil spray or a drizzle of olive oil

For the Garlic Tahini Sauce

  • ¾ cup low fat greek yogurt
  • 1 tbsp runny tahini
  • 1 tsp honey
  • 1/2 tbsp lime juice
  • 2 cloves garlic grated
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/8 tsp coriander ground

For the Shawarma Glaze

  • 2 tbsp tomato paste
  • 1 tbsp avocado oil
  • 2 tbsp water
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cumin powder
  • pinch of salt

For the Onion Tomato Salad

  • 1/2 cup cherry tomatoes quartered
  • 1 red onion finely sliced
  • 5 tsp fresh coriander chopped
  • 1/2 tbsp lime juice 1/2 lime
  • 1/2 tbsp honey
  • pinch salt and pepper

To Assemble

  • 3 tortillas pita bread thins, wholemeal
US - Metric

Instructions

Marinate the Chicken

  • In a bowl, combine chicken with salt, pepper, garlic powder, onion powder, turmeric, cumin, coriander, smoked paprika, chili powder, tomato paste, lemon juice, and oil.
    mix of salt, pepper, garlic powder, onion powder, turmeric, cumin, coriander, smoked paprika, chili powder, tomato paste, lemon juice, and oil.
  • Mix well until chicken is fully coated. Reserve.
    Chicken marinating

Make Sauce

  • In a bowl, whisk together yogurt, tahini, honey, lime juice, garlic, salt, cayenne, and ground coriander.
    yogurt, tahini, honey, lime juice, garlic, salt, cayenne, and ground coriander in a bowl
  • Mix every ingredient until smooth. Refrigerate until ready to use.
    Tahini sauce ready to use

Make the Glaze

  • Mix tomato paste, avocado oil, water, garlic powder, onion powder, and cumin powder in a small bowl. Set aside.
    shawarma glaze ready

Onion Tomato Salad

  • Combine tomato, onion, fresh coriander, lime juice, honey, salt, and pepper. Toss well and set aside.
    Veggies in a bowl

Cooking

  • Heat oil in a skillet over medium high heat. Add the marinated chicken and cook for about 5 minutes.
    Chicken being cooked in a skillet
  • Add sliced capsicum, grated garlic, and 1/2 tsp salt.
    Green and Red pepper sliced with the chicken in a pan
  • Stir and cook for about 5 more minutes until chicken is fully cooked and capsicum softened.
    cooked chicken and veggies ready to assemble

Assemble the Wrap

  • In a tortilla or pita wrap, spread a little bit of garlic tahini sauce.
    Tortilla with tahini sauce
    • Warm the tortilla in the microwave for a few seconds to make it more foldable and avoid the tortilla from breaking.
  • Add chicken capsicum mixture and onion tomato salad.
    Tortilla with tahini sauce, veggies and chicken
    • Control the amount of the filling so it's not a problem when folding
  • Grab both sides of the tortilla and fold it carefully.
    Tortilla folded with the filling
  • Toast it in a skillet for 1–2 minutes on each side.
    toasting the wrap tortilla in a skillet
    • You can use a sandwich press too for this step.
  • Then coat the wrap with shawarma glaze and cook until golden and crispy. Serve warm.
    brushing the chicken wrap with the shawarma glaze

Notes

Make Ahead, Storage, and Reheating

Preparing these ahead of time makes weekday lunches incredibly easy. You can mix the garlic tahini sauce and the spiced tomato glaze up to three days in advance. Just keep them covered in the fridge. You can also slice and marinate the chicken a day before cooking so it is ready to toss right into a hot pan.
If you have leftover filling, I recommend storing the components separately to keep everything fresh:
  • Store the cooked chicken in an airtight container in the fridge for up to three days, or in the freezer for up to two months.
  • Keep the fresh salad ingredients in a separate container in the fridge.
  • Store the sauces in small jars or containers in the fridge.
When you are ready to eat, simply warm the chicken in a skillet over medium heat before assembling a fresh wrap.
If you have an already assembled crispy chicken wrap, wrap it tightly in foil and store it in the fridge. To reheat it and get that crunch back, place the whole wrap in a sandwich press or a dry skillet on medium low heat until warmed through. Avoid the microwave, as it will make the bread completely soggy.
Happy cooking! Xx
Keep a damp paper towel over your pile of pita bread while you are working. It stops them from drying out and cracking when you roll them up.

Nutrition

Calories: 684kcal | Carbohydrates: 42g | Protein: 36g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 1887mg | Potassium: 911mg | Fiber: 5g | Sugar: 17g | Vitamin A: 2123IU | Vitamin C: 102mg | Calcium: 186mg | Iron: 4mg