Chicken Shawarma Wraps | I love shawarma. Primarily because it’s freaking delicious but I also just love saying shawarma. Bet you’re saying shawarma now. Isn’t it fun? Well as fun as it is to say shawarma it’s amazing to eat chicken shawarma.
These chicken shawarma wraps are an adaptation of the popular middle eastern street food shawarma. The chicken tenderloins are rubbed with a blend of spices such as cumin, cinnamon, coriander, and red pepper flakes. I served them tenderloins wrapped in a warm pita with tangy yogurt, onion, cucumber, and herbs. This flavor bomb is a perfect weeknight meal.
I love these wraps because they are a flavorful healthy lunch or dinner option. The chicken can be cooked off early in the week and stored in the refrigerator for easy lunches and dinner. I like the chicken in a low-carb pita wrap with yogurt but it’s also great in a salad or on my Tandoori Chicken Naan Flatbread.
It’s always great to have an easy meal option that is healthy, flavorful, and satisfying. And, I can guarantee you that this chicken dish is anything but boring.
What is Shawarma?
Let’s talk about shawarma. I describe shawarma as a Mediterranean street food flavor bomb. Meats are seasoned with a mixture of spices and then placed on a spit and slowly roasted for as long as a day. Shawarma is with either lamb, beef, or chicken and typically served with pita bread, cucumber, tomato, eggplant, hummus, or tabbouleh.
Shawarma is traditionally cooked on a vertical spit of stack meat slices. The cook shaves off pieces as it cooks. Did you know that shawarma and tacos al pastor are pretty much cousins? Shwarmas was brought to Mexico by Middle Eastern immigrants. Over time it evolved into tacos al pastor.
Chicken Shawarma Wrap Recipe
zest of 1 small lemon
4 cloves garlic
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoon ground cumin
2 teaspoon paprika
2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon red pepper flakes
1 1/2 teaspoon onion powder
2 lbs chicken tenderloins
8 tablespoon plain non-fat Greek yogurt
1 small red onion
2 tablespoons minced fresh parsley
8 mint leaves
1 mini cucumber
I prepared this recipe with no oil and a dry spice rub to pack it full of flavor and minimal fat. But, if you are in search of a heartier chicken shwarma you should try my Baked Chicken Shawarma Skillet. Chicken shawarma skillet is great served on a cold day over a bowl of rice.
When I tried shawarma for the first time I may have lost my mind a bit. It was so full of complex flavor. I could taste cumin, coriander, and hints of cinnamon. So good, I licked my turmeric stained fingers clean. I knew that I had to recreate this at home.
more chicken dinner love
- guava bbq chicken thighs
- light thai peanut noodles with chicken
- easy healthy chicken pot pie with biscuit topping
- zest of 1 small lemon
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoon ground cumin
- 2 teaspoon paprika
- 2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon red pepper flakes
- 1 1/2 teaspoon onion powder
- 2 lbs chicken tenderloins
- 8 tablespoon plain non-fat Greek yogurt
- 4 pitas
- 1 small red onion, thinly sliced
- 2 tablespoons minced fresh parsley
- 8 mint leaves, torn
- 1 mini cucumber, thinly sliced
I a large bowl combine, garlic, salt, pepper, cumin, paprika, turmeric, coriander, cinnamon, pepper flakes and onion powder. Whisk until well combined. Toss chicken tenderloins in spice mixture until evenly coated.
Heat a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray, working in batches, add tenderloins being careful not to over crowd the skillet. Cook the tenderloins for 5 - 6 minutes on each side, until cooked through.
Spread yogurt on pitas, top with chicken tenderloins, red onion, parsley, mint leaves, & cucumbers.
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Serving Size:1 pita
Amount Per Serving: Calories: 235 Total Fat: 4g Carbohydrates: 18g Protein: 36g