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.
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.
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
- bell pepper
- 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.
- black pepper
For the tzatziki: I've been making homemade tzatziki for years and perfecting the recipe along the way.
- Greek yogurt
- lemon juice
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.
Next put the vegetables in a large bowl and toss with olive oil.
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.
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!
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.
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.
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.
Chicken Shawarma Wrap
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
- Preheat oven to 400 degrees
- Finely slice purple onion. Chop broccoli, carrots, cauliflower and sweet potato. Toss in 2 Tablespoons olive oil.
- Whisk spices together in a small bowl then sprinkle about ¾ on top of vegetables and mix to combine
- 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.
- 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.
- 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!
- 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.