Chicken Shawarma Vegetable Wrap

This Chicken Shawarma Wrap recipe is packed with vegetables and is full of flavor! This Mediterranean sandwich is everything you'd hoped for: delicious flavor, yummy tzatziki, and roasted vegetables.

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

-Veenaazmanov

We love to eat this wrapped in a pita with our favorite Turkish Shepherd Salad.

How to Make a Chicken Shawarma Wrap

1. Thinly slice the vegetables. 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.

2. Next, put the vegetables in a large bowl and toss with olive oil. Sprinkle around ⅔ of the spice mix on top and mix well.

3. Spread the vegetables onto a lightly greased sheet pan and bake for 20-25 minutes, adding the seasoned chicken, zucchini, and bell peppers after the vegetables have roasted for 10 minutes.

4. While everything cooks, whisk together the tzatziki sauce and prep the lettuce and cucumbers. Once the chicken reaches 165°F, layer the chicken and roasted vegetables onto pita or naan with lettuce, cucumbers, tzatziki, and fresh tomatoes if desired.

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.

We also love deconstructing the wrap and making it into a Chicken Shawarma Bowl.

Recipe

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

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Prep Time 20 minutes mins

Cook Time 27 minutes mins

Total Time 47 minutes mins

Servings 8 servings

Calories/serving 265 kcal

Ingredients

 

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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.
  
• 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.

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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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.

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.