Easy Shawarma Wraps
Make authentic shawarma wraps at home with lean chicken, warm spices, and fresh toppings. Easy lunch recipe that's healthy and delicious.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into thin strips
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 0.25 teaspoon sea salt
- 1 medium yellow onion, thinly sliced
- 8 whole wheat pita wraps or flatbreads
- 0.5 cup tahini paste
- 3 tablespoons water
- 2 tablespoons fresh parsley, finely chopped
- 2 cups fresh spinach or mixed greens
- 1 large tomato, diced
- 0.5 cucumber, julienned
- 0.25 cup red onion, thinly sliced
Instructions
- 1
Combine olive oil, lemon juice, minced garlic, cumin, paprika, coriander, cayenne pepper, black pepper, and sea salt in a medium bowl to create the marinade.
- 2
Add the sliced chicken breasts to the marinade and toss thoroughly to coat all pieces evenly, then refrigerate for at least 30 minutes or up to 4 hours.
- 3
Heat a large skillet or cast iron pan over medium-high heat for about 2 minutes until it shimmers.
- 4
Remove chicken from the marinade, allowing excess liquid to drip back into the bowl, then transfer to the hot skillet.
- 5
Sauté the chicken for 6-8 minutes, stirring occasionally, until the edges turn golden brown and the internal temperature reaches 165°F on a meat thermometer.
- 6
Push the cooked chicken to one side of the skillet and add the sliced yellow onion to the empty space, cooking for 3-4 minutes until the onion becomes translucent and slightly caramelized.
- 7
Stir the chicken and onions together over the heat for another minute, allowing the flavors to meld, then transfer to a serving plate.
- 8
Whisk together tahini paste and water in a small bowl until you achieve a pourable sauce consistency, then stir in the fresh parsley and add a pinch of salt to taste.
- 9
Warm the pita wraps gently in a skillet or over an open flame for about 1 minute per side until soft and pliable.
- 10
Spread approximately 2 tablespoons of tahini sauce onto each warm wrap, leaving a small border around the edges.
- 11
Layer fresh spinach or mixed greens down the center of each wrap, followed by portions of the seasoned chicken and caramelized onions.
- 12
Top each wrap with diced tomato, julienned cucumber, and sliced red onion in the order given.
- 13
Fold the bottom of each wrap up and over the filling, then fold in the sides and roll tightly away from you until completely sealed.
- 14
Serve the wraps immediately while still warm, with extra tahini sauce on the side for drizzling.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| boneless, skinless chicken breasts | extra-firm tofu or tempeh, pressed and cut into strips | Creates a plant-based protein option that's lower in saturated fat and cholesterol while maintaining the savory, meaty texture |
| whole wheat pita wraps | large romaine lettuce leaves or whole grain wraps | Lettuce wraps reduce carbohydrate content significantly and increase fiber intake, supporting better blood sugar control |
| tahini paste | Greek yogurt mixed with 1 tablespoon tahini plus lemon juice | This combination reduces overall fat and calories while boosting protein and probiotics for improved gut health |
| olive oil (3 tablespoons) | 2 tablespoons olive oil plus 1 tablespoon low-sodium chicken broth | Reduces total fat and calories while maintaining moisture and preventing the meat from drying during cooking |
| sea salt (0.25 teaspoon) | garlic powder or onion powder (0.5 teaspoon) | Reduces sodium content by roughly 200mg per serving while amplifying savory depth through alternative seasonings |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 445 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 65mg |
| Sodium | 420mg |
| Carbohydrates | 48g |
| Fiber | 10g |
| Sugar | 3g |
| Protein | 40g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
