Chicken Shawarma Wrap Recipe
Lettuce, red onion, Arabic pickle, and garlic sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Vegetables
Sauce
Wrap
Method
Marinate the Chicken
- 1
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for best results.
Cook the Chicken
- 3
Preheat the Grill or Oven
Preheat your grill to medium-high heat or your oven to 200°C (400°F).
- 4
Cook the Chicken
Remove the chicken from the marinade and place it on the grill or a baking sheet if using the oven. Grill for about 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks. Let it rest for a few minutes before slicing.
Prepare the Wrap
- 5
Chop the Vegetables
While the chicken is cooking, slice the red onion thinly and chop the lettuce leaves. Set aside.
- 6
Prepare the Sauce
In a small bowl, mix together the mayonnaise and garlic sauce until well combined.
- 7
Assemble the Wrap
Take a piece of pita bread or flatbread and spread a layer of the garlic mayonnaise sauce. Add a few pieces of sliced chicken, followed by lettuce, sliced red onion, and Arabic pickles. Roll the wrap tightly and repeat with the remaining ingredients.
Serve
- 8
Plate and Serve
Serve the chicken shawarma wraps immediately with extra garlic sauce on the side for dipping.
