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Grilled Chicken Shawarma Wraps Recipe

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4.1 from 9 reviews

Grilled Chicken Shawarma Wraps are a flavorful Middle Eastern inspired dinner featuring boneless chicken marinated in a rich blend of spices and grilled to juicy perfection. Wrapped in warm flatbread with fresh vegetables, creamy hummus, tangy garlic yogurt sauce, and feta cheese, these wraps make a satisfying and delicious meal that easily beats takeout or fast food options.

Ingredients

Grilled Shawarma Chicken

  • 1 lb. boneless skinless chicken breasts or thighs, cut into 1-inch chunks
  • 1/4 cup olive oil
  • 1 Tablespoon honey
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon oregano
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon turmeric
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Wooden or metal skewers for grilling

Garlic Yogurt Sauce

  • 2/3 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Wraps

  • 4-6 large flatbread or naan
  • 8 ounces of your favorite hummus
  • 1 head Romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 2 Persian cucumbers, sliced into thin discs
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • Garlic Yogurt Sauce (prepared as above)
  • 8 ounces feta cheese
  • Chopped fresh flat-leaf Italian parsley

Instructions

  1. Marinate the chicken: In a large Ziploc bag or glass dish with a tight-fitting lid, combine the chicken chunks with olive oil, honey, paprika, cumin, salt, black pepper, coriander, cardamom, oregano, crushed red pepper, turmeric, minced garlic, and lemon juice. Shake or stir well to coat all pieces thoroughly. Refrigerate and marinate for at least 1 hour and up to 12 hours to infuse the flavors.
  2. Prepare the skewers: If using wooden skewers, soak them in water for at least one hour before grilling to prevent burning. Thread the marinated chicken pieces onto the skewers evenly.
  3. Grill the chicken: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally to ensure even cooking. Grill until the chicken is cooked through, with no pink remaining inside.
  4. Make the garlic yogurt sauce: While the chicken is grilling, combine Greek yogurt, lemon juice, minced garlic, cumin, salt, and black pepper in a small bowl. Stir well and refrigerate until ready to use.
  5. Assemble the wraps: Lay out flatbreads or naan. Spread a couple of tablespoons of hummus on each. Top with chopped Romaine lettuce and remove grilled chicken from skewers, distributing the pieces evenly onto each wrap. Add cherry tomatoes, sliced cucumbers, avocado slices, and red onion. Drizzle with the prepared garlic yogurt sauce, sprinkle with feta cheese and chopped parsley. Roll or fold the flatbread tightly to enclose the fillings.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Soaking wooden skewers prevents them from burning on the grill.
  • You can substitute the grill for a grill pan or broiler if an outdoor grill is not available.
  • Adjust the crushed red pepper quantity to customize the spice level.
  • Serve with extra garlic yogurt sauce or your favorite hot sauce for added flavor.

Find it online: https://recipeplenty.com/grilled-chicken-shawarma-wraps-recipe/