Chicken Shawarma Wraps with Lemon-Garlic Marinade and Whipped Feta Recipe

I absolutely love how this Chicken Shawarma Wraps with Lemon-Garlic Marinade and Whipped Feta Recipe turns out every single time. The blend of warm spices with the tangy lemon-garlic marinade creates a vibrant flavor that feels both exotic and comforting. Whether it s a casual weeknight dinner or a weekend gathering, these wraps are always a hit and require surprisingly little fuss.

When I first tried making shawarma at home, I struggled to get that perfect balance of juicy chicken and crispy potatoes that the dish is known for. This recipe changed all that! The combination with whipped feta adds a creamy, savory tang that brings everything together beautifully-plus, it s simple enough for you to whip up any day of the week without needing special equipment.

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Ingredients You’ll Need

These ingredients work harmoniously to deliver that authentic shawarma taste with a fresh twist from the whipped feta. When shopping, picking fresh garlic and good-quality feta really makes a difference in the final flavor.

• Olive oil: Use a fruity, extra-virgin kind for the marinade and potatoes to enhance aroma.
• Lemon juice: Freshly squeezed gives the marinade a bright, tangy lift that cuts through the spices beautifully.
• Garlic cloves: Grated garlic melts into the marinade, giving it that deep, pungent kiss.
• Oregano: Adds an herbal earthiness, one of those classic shawarma notes you don t want to skip.
• Paprika: Opt for sweet or smoked depending on your preference for a warm color and subtle depth.
• Garlic powder: Doubles down on the garlic flavor along with the fresh clove.
• Turmeric: For that sunny color and mild bitterness that balances the spices.
• Ground cloves: Just a pinch to add complexity and warmth.
• Cumin: This earthy spice is essential to authentic shawarma flavoring.
• Brown sugar: Adds a touch of sweetness to round out the spice mix.
• Kosher salt: Enhances all the flavors, don t skimp here.
• Chicken tenders: Their tenderness means less cooking fuss and keeps the wraps juicy.
• Yukon gold potatoes: Perfect for roasting crispy yet creamy on the inside.
• Feta: The star in the whipped feta-look for a good quality Greek-style feta.
• Greek yogurt: Creamy, tangy base for the whipped feta that balances saltiness.
• Dried rosemary: Adds a fragrant, piney note to the feta.
• Butter lettuce: Soft, tender leaves that add freshness without overpowering.
• Diced tomato: Juicy addition to the salad for sweetness and texture.
• Red wine vinegar or lemon juice: Adds a lively acidity in the salad dressing.
• Large spinach tortillas: Or any wraps you prefer-spinach adds an extra veggie kick.

Variations

I love tweaking this Chicken Shawarma Wraps with Lemon-Garlic Marinade and Whipped Feta Recipe based on what s in season or my mood. Feel free to swap tortillas, veggies, or even the protein to suit your preferences.

• Veggie Version: I ve swapped chicken for roasted cauliflower and it was surprisingly satisfying-still packed with spices and that whipped feta creaminess.
• Spice Level: Add a pinch of cayenne or chili flakes to the marinade if you crave a little heat; my family loves this extra kick.
• Herbs Swap: Fresh mint or parsley tossed into the salad lifts the freshness beautifully.
• Gluten-Free: Use gluten-free wraps or lettuce leaves as wraps for a lighter, allergen-friendly option.

How to Make Chicken Shawarma Wraps with Lemon-Garlic Marinade and Whipped Feta Recipe

Step 1: Marinate Your Chicken to Max Flavor

Start by mixing 1/4 cup olive oil, lemon juice, grated garlic, oregano, paprika, garlic powder, turmeric, ground cloves, cumin, brown sugar, and salt in a shallow dish. Use tongs or your hands to massage the marinade deeply into the chicken tenders, coating every piece well. I usually let this sit at room temp for 30 minutes, but if you re prepping ahead, refrigerate it up to 4 hours-it really makes a difference in flavor depth.

Step 2: Roast the Potatoes to Crispy Perfection

While the chicken marinates, toss your quartered yukon gold potatoes with a tablespoon of olive oil, salt, garlic powder, and freshly cracked pepper. Spread them out on a foil-lined baking sheet and roast at 425°F (220°C) for 15 minutes. This initial roast helps create a crispy outer layer that pairs beautifully with the warm shawarma chicken later.

Step 3: Bake Chicken and Potatoes Together

After 15 minutes, push the potatoes to one side of the pan and add the marinated chicken tenders beside them. Slide the pan back into the oven and bake for about 15 more minutes until the chicken is cooked through and the potatoes are wonderfully crispy. Keep an eye on the chicken; tenders cook quickly, and you don t want them to dry out.

Step 4: Whip Up the Silky Feta Spread

While the chicken and potatoes finish cooking, blend feta, Greek yogurt, and dried rosemary in a mini food processor until smooth and creamy. If you don t have a processor, just finely chop the feta and mix with yogurt and rosemary by hand-it won t be whipped, but the flavor’s just as delicious! Don t forget to season it with salt and pepper at the end to taste.

Step 5: Toss a Bright, Fresh Salad

In a bowl, combine torn butter lettuce, diced tomatoes, olive oil, red wine vinegar or extra lemon juice, oregano, and a pinch of salt. Toss it all gently to coat everything evenly. This salad brings needed lightness and crunch, balancing the warm, spiced meats and potatoes.

Step 6: Assemble and Enjoy Your Wraps

Lay out your tortillas and spread a generous layer of whipped feta over each. Add some warm chicken and potatoes next, then top with your fresh salad mix. Wrap them up tight and get ready for those first amazing, vibrant bites!

How to Serve Chicken Shawarma Wraps with Lemon-Garlic Marinade and Whipped Feta Recipe

Garnishes

I like to finish my shawarma wraps with a sprinkle of fresh chopped parsley or mint when I have it on hand – it adds a fresh, herbaceous note that brightens every bite. A drizzle of extra lemon juice or a dash of chili flakes can also give a fun punch of flavor, depending on what you re in the mood for.

Side Dishes

This recipe pairs perfectly with a side of simple cucumber and tomato salad or some warm pita chips and a bowl of hummus for dipping. When my family comes over, I often serve it alongside creamy hummus and pickled vegetables to add some zesty contrast.

Creative Ways to Present

For special occasions, I ve layered the chicken shawarma and whipped feta on top of grilled flatbreads instead of wraps and served them like open-faced sandwiches. Topped with colorful pomegranate seeds and a drizzle of tahini sauce, it makes quite the eye-catching dish that people love!

Make Ahead and Storage

Storing Leftovers

Any leftover chicken, potatoes, or whipped feta can be stored in airtight containers in the fridge for up to 3 days. I like to keep the components separate so the wraps don t get soggy, especially the lettuce and tomatoes which I add fresh when serving.

Freezing

I ve frozen marinated chicken tenders before cooking and they thaw well when refrigerated overnight – just roast as usual. However, I don t recommend freezing fully assembled wraps because the texture of the lettuce and feta changes after thawing.

Reheating

To reheat leftovers, I warm the chicken and potatoes in a skillet or oven until they re hot and retain crispiness. After that, I freshen up the wraps with new lettuce and tomatoes and spread on some extra whipped feta if needed. This method keeps everything tasting close to freshly made.

FAQs

Final Thoughts

I honestly can t recommend this Chicken Shawarma Wraps with Lemon-Garlic Marinade and Whipped Feta Recipe enough. It s become a go-to in my household because it s flavorful, satisfying, and simple to prepare-even on busy days. Trust me, once you try putting that creamy whipped feta together with the spiced chicken and crispy potatoes, you ll find yourself making this again and again. So go ahead, give it a shot, and enjoy the delicious homemade shawarma experience right in your own kitchen!

Chicken Shawarma Wraps with Lemon-Garlic Marinade and Whipped Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 54 reviews

• Author: Lauren
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 30 minutes
• Yield: 6 wraps
• Category: Main Dish
• Method: Baking
• Cuisine: Middle Eastern

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Description

These Chicken Shawarma Wraps offer a deliciously spiced and marinated chicken paired with crispy roasted potatoes, creamy whipped feta, and a fresh, tangy salad wrapped in large spinach tortillas. This recipe brings the bold flavors of Middle Eastern street food right into your kitchen with simple oven roasting and fresh ingredients.

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Ingredients

Units USM Scale 1x2x3x

Marinade and Chicken

• 1/4 cup olive oil
• 4 garlic cloves, grated
• 1 tsp oregano
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp turmeric
• 1/4 tsp ground cloves
• 1 1/2 tsp cumin
• 2 tsp brown sugar
• 1 1/4 tsp kosher salt, divided
• 1 lb chicken tenders

Potatoes

• 1 lb Yukon gold potatoes, quartered
• 2 1/2 tbsp olive oil (divided; 1 tbsp for potatoes)
• 1/4 tsp salt (from the divided salt)
• 1/2 tsp garlic powder
• Freshly cracked pepper (to taste)

Whipped Feta Sauce

• 4 oz feta cheese
• 3 tbsp Greek yogurt
• 3/4 tsp dried rosemary
• Salt and pepper (to taste)

Salad

• 2 cups butter lettuce, torn
• 1/2 cup diced tomato
• 1/2 tbsp olive oil
• 2 tsp red wine vinegar or lemon juice
• 1/4 tsp oregano
• 1/4 tsp salt (from the divided salt)

Wraps

• 6 large spinach tortillas (or any kind of tortilla)

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Instructions

1. Prepare the marinade and chicken: In a shallow dish, combine 1/4 cup olive oil, grated garlic, 1 tsp oregano, paprika, 1 tsp garlic powder, turmeric, cloves, cumin, brown sugar, and 1 tsp kosher salt. Whisk thoroughly to create the marinade. Add the chicken tenders and use tongs or hands to massage the marinade well into the chicken. Cover and set aside to marinate for 30 minutes at room temperature, or refrigerate up to four hours while preparing other components.
2. Prep and start roasting potatoes: Preheat your oven to 425°F (220°C) and line a large baking sheet with foil. Toss the quartered Yukon gold potatoes with 1 tbsp olive oil, 1/4 tsp salt, 1/2 tsp garlic powder, and freshly cracked pepper to taste. Spread the potatoes evenly on one side of the baking sheet and roast in the oven for 15 minutes.
3. Add chicken and continue roasting: After 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side and place the marinated chicken tenders on the empty side. Return the pan to the oven and roast for an additional 15 minutes until the potatoes are crispy and chicken is fully cooked through.
4. Make whipped feta sauce: While the chicken and potatoes cook, add the feta, Greek yogurt, and dried rosemary to a mini food processor and blend until smooth. Season with salt and pepper to taste. If you don’t have a processor, finely chop feta and mix thoroughly with yogurt and rosemary.
5. Prepare the salad: In a bowl, combine torn butter lettuce, diced tomato, 1/2 tbsp olive oil, 2 tsp red wine vinegar or lemon juice, 1/4 tsp oregano, and 1/4 tsp salt. Toss gently to combine the flavors well.
6. Assemble the wraps: Lay each large spinach tortilla flat and spread a generous layer of whipped feta sauce on the bottom. Top with roasted chicken tenders, crispy potatoes, and then add a handful of the fresh salad mixture. Wrap tightly and serve immediately for best freshness and texture.

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Notes

• Marinate the chicken for at least 30 minutes to develop deep shawarma flavors; refrigerate if marinating longer than 1 hour.
• You can substitute chicken breasts for tenders but adjust cooking time accordingly.
• If you prefer a gluten-free option, use gluten-free tortillas.
• This recipe works well with regular white or whole wheat tortillas if spinach ones aren’t available.
• For a spicier kick, add a pinch of cayenne or chili powder to the marinade.
• Leftover chicken and potatoes make great salad toppings or sandwich fillings the next day.
• Use fresh herbs instead of dried rosemary in the whipped feta for a brighter flavor if preferred.

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Nutrition

• Serving Size: 1 wrap
• Calories: 514
• Sugar: 5g
• Sodium: 1239mg
• Fat: 21g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0.01g
• Carbohydrates: 54g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 66mg