Sign in / Register

Home Recipes A-Z Recipes

Chicken Shawarma Wraps

By Fatimah Omran

Chicken Shawarma Wraps
Chicken Shawarma Wraps are messy but sure to be a true family favourite!

Chicken Shawarma Wraps Recipe

This is a classic Middle Eastern sandwich of marinated chicken, served hot in toasted pita bread, filled with pickles and tangy sauces. It is a messy but a true family favourite!

Prep time: 20 minutes plus 2 hours (or overnight) marinating

Cooking: 20 minutes

Makes 4-6 serves

Ingredients

  • 1 kg chicken breast, finely sliced
  • 2 tablespoons butter or ghee
  • 4–6 pieces pita bread
  • Tahini sauce (see recipe below)
  • Garlic sauce, to serve
  • Hot chips and pickles, to serve
  • ¼ cup (70 g) Greek yoghurt
  • 8–10 garlic cloves, crushed
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 small lemon
  • 1 tablespoon white vinegar
  • 1 tablespoon capsicum paste
  • 1 tablespoon salt
  • 1 teaspoon chilli flakes
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric

Method

  1. To make the marinade, combine the Greek yoghurt, garlic cloves, oil, lemon juice, vinegar, capsicum paste, salt, chilli flakes, paprika, onion powder, ground cinnamon and ground turmeric in a jug and season with black pepper. Mix well. Spread the chicken into a shallow dish and pour the marinade over. Cover and refrigerate for 2 hours or overnight.
  2. Melt the butter or ghee in a large frying pan over medium-high heat. Add a third of the marinated chicken (you don’t want to overcrowd the pan or the meat will stew).
  3. Cook without stirring for 3–4 minutes or until golden brown. Turn the chicken pieces over to cook on the other side for 3 minutes, or until cooked through. Transfer to a plate. Cook the remaining chicken in 2 more batches.
  4. To assemble, spread the pita bread with tahini sauce and garlic sauce to taste.
  5. Add the chicken, hot chips and pickles. Fold over to enclose the filling.
  6. Toast the wraps in a sandwich press or, for extra flavour, cook in the hot frying pan with the juices from cooking the chicken.

Smart tips

For a smoky flavour, shape a piece of foil so it will hold 1 tablespoon oil. Light a piece of charcoal over a flame and add it to the foil, then place into the pan of cooked chicken. Cover immediately with a lid and allow the smoke to permeate the chicken for 2 minutes.

Garlic sauce (toum) is available at specialty shops and some large supermarkets.

 

Tahini Sauce (Tarator) Recipe

A tangy, creamy, lemony dressing/dip that can be used with a variety of foods. You will find many of my dishes throughout the book asking you to serve up tarator as a side to fried vegetables, rice dishes, grilled meats, and even slathered in wraps. It balances the flavours of dishes perfectly.

Prep time: 5 minutes

Makes: approximately 1 cup

Ingredients

½ cup (140 g) tahini

1 teaspoon salt

juice of 1 large lemon

1 garlic clove, crushed

Method

Mix all the ingredients together in a bowl. Slowly drizzle in 1/3 cup (80 ml) water, stirring constantly, until a thin consistency is reached. Use more or less water until sauce is runny.

Adjust the salt and lemon to your taste.

 

Middle Eastern Simple by Fatimah Omran is available in print and ebook, available 28 July 2026.

Other recipes from Middle Eastern Simple by Fatimah Omran:

Mini Meat Pizzas

Lentil and Rice Pilaf

Palace Bread Pudding

SHARE THIS ARTICLE

Print Recipe

You may also like

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login