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    Home » Recipes » Main Dish

    Chicken Shawarma Wrap

    Published: Mar 18, 2021 · Modified: Feb 3, 2022 by Nicole · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    This Chicken Shawarma Wrap Recipe is so full of flavor! This mediterranean sandwich is everything you'd hoped for. Delicious flavor, yummy tzatziki and roasted vegetables.

    chicken shawarma wrap on a counter.

    This is a go to meal for my family all year, and more so in the spring and summer when we are craving more fresh vegetables. I love how fresh, nutritious and full of flavor it is. This is not an authentic chicken shawarma wrap, as it is loaded with all sorts of veggies. It is my take on the wrap using the delicious shawarma flavor that I love.

    We love to eat this wrapped in a pita with our favorite Turkish Shepherd Salad. Hellllo yum! Try this tasty recipe lamb and spinach curry or this vegan tikka masala.

    Jump to:
    • Ingredients
    • How to Make a Chicken Shawarma Wrap
    • Variations
    • How to Serve a Chicken Shawarma Wrap
    • Storage
    • Top Tip
    • Recipe

    Ingredients

    Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.

    For the Shawarma: This is what I like in mine. You can have it more traditionally and skip all the veggies that will get seasoned, roasted and added.

    • chicken breasts
    • red onion
    • sweet potatoes
    • carrots
    • broccoli
    • cauliflower
    • zucchini
    • bell pepper
    • cucumbers
    • olive oil

    For the shawarma seasoning: I tested this recipe over and over again to get the perfect blend of spices and seasonings with the best flavor.

    • turmeric
    • paprika
    • cumin
    • salt
    • garlic
    • oregano
    • cinnamon
    • ginger
    • black pepper

    For the tzatziki: I've been making homemade tzatziki for years and perfecting the recipe along the way.

    • Greek yogurt
    • lemon juice
    • salt
    • garlic
    • cucumber

    How to Make a Chicken Shawarma Wrap

    First preheat oven to 400 degrees F. Then thinly slice the onion and chop the cauliflower, broccoli, sweet potato, and peeled carrots. Whisk together spices in a small bowl and set aside. I love using a variety of vegetables, but whatever you have on hand will work just fine.

    vegetables in a bowl with oil.

    Next put the vegetables in a large bowl and toss with olive oil.

    vegetables in a bowl with spices.

    Then sprinkle around ⅔ of the spice mix on top and mix well.

    Next lightly spray a large sheet pan with olive oil spray and pour the vegetables on top. Smooth out and bake in a preheated oven for 20-25 minutes total, adding chicken at minute 10.

    While the vegetables bake toss the cubed chicken breasts with olive oil, then the remaining spices.

    Next chop the zucchini and bell peppers and toss with olive oil. Then thinly slice the cucumbers and shred the lettuce.

    In a bowl mix together the greek yogurt, lemon, cucumber and garlic powder to make the tzatziki sauce.

    After the vegetables have baked for 10 minutes, remove from oven, add chicken and zucchini and bell peppers and mix together with the vegetables. Return to oven and bake 10-15 more minutes, until chicken has reached an internal temperature of 165*F.

    roasted seasoned vegetables on a sheet pan.

    Next place shredded lettuce on top of pita or naan bread. Then top with the vegetable/chicken mixture and then with cucumbers and tzatziki sauce. Feel free to add some grape or cherry tomatoes for an extra burst of flavor. This chicken vegetable shawarma is so fresh and light yet filling, it's sure to have you going back for more!

    chicken wrap on a plate.

    Variations

    We love switching things up when we're in the kitchen. Try any of these variations for something a little different.

    • Plain Chicken Shawarma Wrap- skip the vegetables and half the spices. Season and cook the meat as directed. Complete the rest of the recipe.
    • Chicken Shawarma Salad- Serve on a bed of lettuce instead of in a pita and use the tzatziki as dressing.
    • Spicy- the easiest way to make this spicy is to add about ½-1 teaspoon red pepper flakes to the seasoning mix.

    How to Serve a Chicken Shawarma Wrap

    We love to serve this with pita chips, hummus, babaganoush, tabouleh, tahini and other Lebanese/ eastern Mediterranean dips and foods. We love to eat this all year, but particularly during the warmer months when our bodies are craving more vegetables.

    Storage

    Store the pita, toppings and filling separately in the refrigerator in airtight containers. Reheat the filling in the microwave, air fryer or oven until hot then assemble as directed.

    Store filling leftovers in the freezer for up to 2 months. Thaw in the refrigerator then reheat and assemble wraps.

    Top Tip

    Don't over cook the chicken or it will be tough and hard to chew. For tender, moist chicken, make sure to remove from oven when it reaches 165° F.

     

    Recipe

    chicken shawarma wrap on a counter.

    Chicken Shawarma Wrap

    Nicole
    This Chicken Shawarma Wrap is bursting with a mouth-watering flavor. It's packed full of chicken, vegetables and flavorful tzatziki and is nutritious as can be and can be made quickly!
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    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 27 minutes mins
    Total Time 47 minutes mins
    Servings 8 servings
    Calories/serving 265 kcal

    Ingredients
     

    For the shawarma:

    • 1 ½ pounds raw chicken breasts in 1 inch cubes
    • 1 large red onion
    • 1 medium sweet potato
    • 4 large carrots
    • 1 large head of broccoli
    • 1 medium head of cauliflower
    • 1 medium zucchini
    • 1 bell pepper any color, I chose red
    • 2 cucumbers 1 ⅔ thinly sliced, ⅓ finely minced or shredded for tzatziki sauce
    • 3 Tablespoons olive oil divided

    For the spice mix:

    • 1 ½ teaspoons cumin
    • 1 ½ teaspoons paprika
    • 1 teaspoon turmeric
    • 1 teaspoon salt
    • 1 teaspoon garlic powder or 2 cloves
    • ¾ teaspoon oregano
    • ½ teaspoon cinnamon
    • ½ teaspoon ginger
    • ¼ teaspoon black pepper

    For the tzatziki sauce:

    • ¾ cup greek yogurt
    • 2 Tablespoons lemon juice
    • ½ teaspoon garlic powder
    • pinch of salt
    • ⅓ cucumber finely minced

    Optional for serving:

    • Pitas or naan bread.
    • cherry or grape tomatoes

    Instructions

    • Preheat oven to 400 degrees
    • Finely slice purple onion. Chop broccoli, carrots, cauliflower and sweet potato. Toss in 2 Tablespoons olive oil.
      vegetables in a bowl with oil.
    • Whisk spices together in a small bowl then sprinkle about ¾ on top of vegetables and mix to combine
      vegetables in a bowl with spices.
    • Lightly grease a sheet pan and spread vegetables on top. Bake in oven 8 minutes, then add chicken tossed in 1 teaspoon olive oil, mix and bake an additional 12 minutes.
      roasted seasoned vegetables on a sheet pan.
    •  While baking, chop zucchini and bell pepper. Toss in remaining olive oil and sprinkle on the rest of spice mixture and mix well.
    • After the vegetables have baked 20 minutes total (the first 8 and the second 12) pull out and stir in the remaining vegetables. Bake an additional 7 minutes.
    • Thinly slice cucumbers.

    Make the Tzatziki:

    • Whisk together greek yogurt, lemon juice, garlic powder and salt. Mix in cucumber.

    Assemble:

    • Place shredded lettuce on top of pita bread. Top with chicken/ vegetable mixture, cucumbers and tzatziki sauce, and tomatoes if desired. Dig in and enjoy this fresh delicious meal!

    Notes

    • Feel free to skip the vegetables, making this a more traditional souvlaki. Half the spices and make everything else as directed.
    • This can be made ahead of time and stored in the refrigerator for up to 5 days. If making ahead of time, do not assemble until ready to eat. This also makes amazing leftovers as the flavors deepen over time.
    • Feel free to get creative! This can be served on a bed of lettuce, rice or quinoa too! Substitute out any vegetables you feel like, and even swap out the chicken with chick peas for a meatless meal.
    • Store leftovers separately in the refrigerator for up to 5 days. Reheat in the oven or microwave until hot then assemble as normal.
    • You may freeze leftovers too. The vegetables may have a slightly different and softer texture upon thawing, but will still be delicious.

    Nutrition

    Serving: 1wrapCalories: 265kcalCarbohydrates: 24gProtein: 26gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 55mgSodium: 485mgPotassium: 1240mgFiber: 7gSugar: 9gVitamin A: 10366IUVitamin C: 134mgCalcium: 126mgIron: 2mg
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    Reader Interactions

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      Recipe Rating




    1. JCaryl

      September 09, 2021 at 8:42 am

      5 stars
      These are. a family favorite we keep coming back to. There's a lot of flavor and they are easy to make. Kids love them and it's great!

      Reply
      • Seema

        December 27, 2021 at 7:41 pm

        5 stars
        This is an absolute rainbow eat. Such colourful fresh veggies, Tzatziki sauce make the shawarma a must try.

        Reply
    2. veenaazmanov

      September 27, 2021 at 9:43 pm

      5 stars
      This is so yummy. A meal by itself. Delicious Chicken, yummy combination of veggies. Perfect spices and sauces. Kids to enjoy every bite of it.

      Reply
    3. Sammi

      August 11, 2023 at 3:58 pm

      5 stars
      I love these! We often have these. They're wonderfully flavorful.

      Reply

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    Hi, we are Nicole and Andrea! As busy moms our favorite meals are easy, nutritious and delicious. While we love eating nourishing meals, we also strongly believe in moderating them with yummy desserts! We love hiking, going to the beach and doing Spartans.

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