Easy Chicken Shawarma Wraps Recipe

Step-by-Step Instructions

1. Mix the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, and shawarma seasoning until they’re well combined.
2. Marinate the Chicken: Add the boneless chicken thighs to the bowl, tossing to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 1 hour and up to 12 hours for optimal flavor infusion.
3. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken.
4. Roast the Chicken: Spread the marinated chicken evenly on a greased baking sheet; if you have a lot, use two sheets to prevent overcrowding. Roast for 25-30 minutes or until the chicken is cooked through and the edges are slightly charred.
5. Slice the Chicken: Allow the chicken to rest for a few minutes after roasting, then slice it into thin strips perfect for wrapping.
6. Assemble the Wraps: Serve the sliced chicken in warm pita bread along with tomato, cucumber, red onion, red cabbage, and a generous dollop of tzatziki dip.

Best Ways to Enjoy It

When it comes to serving these Shawarma wraps, think creativity! Lay out a spread of toppings so everyone can build their own wrap just the way they like it. Pair the wraps with a side of crispy fries, a fresh salad, or even some spiced roasted potatoes for a complete meal. Adding fresh herbs like parsley or mint can elevate the flavors even further.

Storing Leftovers

If you have any leftover chicken shawarma, it can easily be stored. Allow the chicken to cool completely and then transfer it into an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked chicken for up to three months. When reheating, ensure the chicken reaches an internal temperature of 165°F (74°C) to ensure food safety.

Helpful Cooking Tips

• Marination: For the best results, allowing the chicken to marinate overnight will amplify the flavors or at least for the maximum time of 12 hours, if possible.
• Cook evenly: Avoid overcrowding the baking sheet for even cooking and that coveted char finish.
• Pita: Try warming the pita just before serving by quickly grilling it or wrapping it in foil and placing it in the oven for a few minutes.

Creative Twists

Feel free to get creative with your Shawarma! You can swap out chicken for beef or lamb for a different flavor profile. To give it a kick, add a spicy harissa sauce or some roasted red peppers. Consider trying different spreads like hummus or baba ganoush instead of tzatziki for additional depth.

Common Questions

How long does it take to prepare this recipe?

The total prep time, including marination, can be anywhere from 1 hour (for marination) to several hours if you let it sit overnight.

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work just as well, but make sure not to overcook them to avoid dryness.

Can I marble the chicken in advance?

Yes, it’s a great idea! Marinating the chicken 12 hours in advance can result in even more flavorful meat. Just make sure to store it in the fridge.

How do I store leftovers safely?

Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for longer shelf life. Always ensure to reheat until steaming hot to avoid any foodborne illness.

Embrace the joy of making your own chicken shawarma wraps with this easy recipe. It’s sure to become a staple in your dinner rotation!

Easy Chicken Shawarma Wraps

These Easy Chicken Shawarma Wraps are packed with juicy, marinated chicken and fresh vegetables, all wrapped in warm pita bread, perfect for weeknight dinners or gatherings.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• ¼ cup olive oil
• 2 whole lemons, juiced
• 3 cloves garlic, minced
• 3½ teaspoons shawarma seasoning like McCormick*
• 1½ pounds boneless skinless chicken thighs Can substitute with chicken breasts

For the Wrap

• 6 pieces pitas Warm just before serving
• 1 whole tomato, sliced
• 1 whole cucumber, sliced
• ½ whole red onion, sliced
• 1 cup sliced red cabbage
• ½ cup tzatziki dip Can substitute with yogurt sauce of choice

Method

 

Preparation

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, and shawarma seasoning until they’re well combined.
2. Add the boneless chicken thighs to the bowl, tossing to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 1 hour and up to 12 hours for optimal flavor infusion.

Cooking

1. Set your oven to 425°F (220°C) to prepare for roasting the chicken.
2. Spread the marinated chicken evenly on a greased baking sheet; if you have a lot, use two sheets to prevent overcrowding.
3. Roast for 25-30 minutes or until the chicken is cooked through and the edges are slightly charred.
4. Allow the chicken to rest for a few minutes after roasting, then slice it into thin strips perfect for wrapping.

Assembly

1. Serve the sliced chicken in warm pita bread along with tomato, cucumber, red onion, red cabbage, and a generous dollop of tzatziki dip.

Notes

Consider laying out a spread of toppings so everyone can build their own wrap. Pairs well with fries, fresh salad, or spiced potatoes. Fresh herbs like parsley or mint can elevate flavors.