Pin it
This chicken shawarma wrap brings the intoxicating flavors of Middle Eastern street food directly to your home kitchen, featuring tender, aromatic chicken marinated in a complex blend of warm spices, tangy sumac-dressed onions, creamy garlic sauce, and all the fresh toppings that make authentic shawarma so impossibly craveable. The marinade combines smoked paprika, cumin, coriander, and turmeric into a flavor profile that transforms ordinary chicken into something deeply savory and slightly smoky, while the unexpected addition of mayonnaise tenderizes the meat and helps the spices adhere beautifully. What makes this chicken shawarma wrap truly special is how each component plays an essential role, from the bright, purple sumac onions that cut through the richness to the crispy French fries tucked inside that add satisfying crunch and make each wrap feel like a complete meal. Whether you're craving the flavors of a late-night street food run, looking to impress guests with something exotic yet approachable, or simply wanting to expand your weeknight dinner repertoire beyond the ordinary, these wraps deliver restaurant-quality results that taste like they came from a shawarma shop rather than your own kitchen.
I fell in love with shawarma during a trip to Jordan years ago, where every corner seemed to have another vendor slicing meat from towering rotating spits and wrapping it into warm flatbreads that tasted like a million dollars. When I returned home, I spent months trying to recreate that experience, frustrated by recipes that produced bland chicken or sauces that tasted nothing like what I remembered eating on busy Amman streets. This recipe represents the culmination of that obsession; my husband declared that he no longer needed to find shawarma restaurants because what I made at home tasted better. Now, these wraps are a staple in our home and the meal my kids request most often when friends are coming over.
Chicken Marinade Components
- Boneless chicken: Two pounds (thighs or breasts), cut into thin slices for even cooking.
- Mayonnaise: Two tablespoons to create a creamy coating that tenderizes the meat.
- Fresh minced garlic: One tablespoon for pungent, aromatic depth.
- Fresh lemon juice: One tablespoon to brighten the marinade and break down muscle fibers.
- Spice blend: A mix of smoked paprika, cumin, coriander, turmeric, garlic powder, black pepper, and red chili.
Sauce and Onion Ingredients
- Red onion: One large onion, thinly sliced into half-moons and rinsed.
- Sumac: One tablespoon for that distinctive tangy, crimson-colored Middle Eastern flavor.
- Garlic sauce base: 1/3 cup each of mayonnaise and sour cream mixed with buttermilk.
- Sauce seasonings: Ketchup, hot sauce, garlic powder, and smoked paprika for a spicy-sweet finish.
- Fresh parsley: Two tablespoons (divided) for the onions and the garlic sauce.
Pin it
Assembly Instructions Detailed
- Marinating The Chicken
- Place thinly sliced chicken in a bowl with spices, garlic, mayo, oil, and lemon juice. Mix thoroughly until every piece is coated. Cover and refrigerate for at least one hour, or preferably overnight, to allow the flavors to penetrate deeply.
- Preparing Sumac Onions
- Rinse sliced red onions under cold water for 30 seconds to remove the harsh bite. Toss with sumac, fresh parsley, lemon juice, and salt. Let sit at room temperature to soften slightly while you cook.
- Whisking Garlic Sauce
- Combine mayo, sour cream, ketchup, hot sauce, and seasonings. Whisk in buttermilk gradually until it reaches a drizzling consistency. Refrigerate for 15 minutes to allow flavors to meld.
- Searing The Chicken
- Heat oil or ghee in a large skillet over medium heat. Cook chicken in batches for 8 to 10 minutes, tossing occasionally, until edges are caramelized and charred while the interior remains juicy.
- Warming The Tortillas
- Heat each flour tortilla in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds. Keeping them warm is essential to prevent cracking during rolling.
- Wrapping and Folding
- Layer garlic sauce, sumac onions, chicken, fresh cucumber, tomatoes, and pickles. Add a handful of hot, crispy French fries. Fold the bottom up, tuck in the sides, and roll tightly into a cylinder. Slice at an angle and serve immediately.
Middle Eastern cuisine has fascinated me ever since I first tasted authentic falafel at a tiny shop in Jordan. Shawarma in particular captivated me because the technique seemed so specialized, but I've found that with the right marinade and a very hot pan, home cooks can achieve incredible results. My children have grown up eating this version, and it has become the yardstick by which they measure all other street food.
Expert Tips for Success
Slicing Strategy: Slice your chicken while it is still slightly frozen to get those paper-thin strips that develop the best crispy edges. The Ghee Advantage: For the most authentic flavor and highest smoke point, use ghee (clarified butter) instead of oil when searing the chicken. Texture Balance: Pat your cucumber and tomato pieces dry before adding them to the wrap to prevent the sauce from becoming watered down.
Storing and Make Ahead
Keep the components separate in the refrigerator for the best results. The cooked chicken stays fresh for up to four days, and the garlic sauce actually improves over 48 hours. When ready for leftovers, reheat the chicken in a dry, hot skillet for 2 minutes to restore the crispy texture before assembling with fresh, cold vegetables and chilled sauce.
Pin it
These chicken shawarma wraps have become my go-to meal for transporting my family to another place through food. The combination of aromatic spices, creamy sauce, and crispy fries creates a sensory experience that goes beyond simple nourishment. It is a reminder that the most memorable meals often come from simple ingredients treated with respect and a bit of adventurous spirit.
Frequently Asked Questions
- → What is sumac and where can I find it?
- Sumac is a tangy, lemony Middle Eastern spice made from ground berries. You can find it in the spice aisle of well-stocked grocery stores or at Middle Eastern markets. If you can't find it, you can substitute with a little extra lemon juice and zest.
- → Can I use chicken breast instead of thighs?
- Yes! The recipe works with either. Chicken thighs stay juicier, but breast meat works great too. Just don't overcook the breast or it'll dry out.
- → Do I really need to put fries in the wrap?
- It might seem unusual, but French fries in shawarma wraps are totally traditional! They add great texture and make the wrap more filling. Give it a try!
- → How long can I marinate the chicken?
- At least 1 hour, but overnight is even better. The longer it marinates, the more flavorful it gets. Just don't go past 24 hours or the acid from the lemon will start breaking down the chicken too much.
- → Can I make this ahead of time?
- You can prep all the components ahead - marinate the chicken, make the sauce and sumac onions, chop the vegetables - then cook the chicken and assemble the wraps fresh when you're ready to eat.
- → What can I serve with these wraps?
- These are pretty filling on their own! But you could serve them with hummus, tahini, tabbouleh, or a simple side salad.