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.
Ingredients
Units
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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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
