Easy Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe

If you’re craving a flavor-packed meal that comes together quickly and easily, you’re going to love this Easy Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe. I absolutely adore how the tender, spiced chicken pairs perfectly with the creamy garlic yoghurt sauce, wrapped up with crispy fries and fresh veggies. Whether it’s a busy weeknight or a casual gathering, this recipe feels like a restaurant-quality treat that anyone can nail at home.

this …

Ingredients You’ll Need

The ingredients come together beautifully in this Easy Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe. Each one contributes a layer of flavor or texture that melds perfectly into a mouthwatering wrap. When you shop, look for fresh herbs and good-quality yoghurt for the best result.

• Frozen French fries: Using frozen fries saves time and adds a fun crunch inside the wrap.
• Tomatoes: Choose ripe but firm tomatoes so they add freshness without becoming soggy.
• Red onion: Thinly sliced to keep its crunch and slight sharpness in balance.
• Fresh mint leaves: Optional but highly recommended for that bright, herbaceous note.
• Lebanese flatbreads or other flatbreads: I love the softness and flexibility of Lebanese flatbread, but pitas or naan work well, too.
• Sumac: This tangy sprinkle adds a beautiful citrusy kick; don’t skip if you can find it!
• Greek yoghurt: Thick and creamy, it’s the perfect base for the garlicky yoghurt sauce.
• Toum or Middle Eastern garlic dip: This powerhouse garlic sauce makes the yoghurt sauce irresistible, but fresh minced garlic with salt also works.
• Boneless, skinless chicken thighs: Thighs stay juicy and flavorful, though chicken breast is fine if you prefer leaner meat.
• Tomato paste: Adds depth and umami to the marinade.
• Lemon juice: The acidity helps tenderize the chicken and brighten the flavor.
• Ground cumin, cardamom, garlic powder, onion powder, sweet and smoked paprika: The heart of the shawarma spice blend that gives that unmistakable warmth.
• Sea salt flakes and freshly cracked black pepper: Season to balance and enhance the spices.
• Olive oil: Helps everything bind and cook beautifully.
• Water: Used to finish cooking the chicken and lift all those tasty browned bits from the pan.

Variations

This recipe has become a staple because it’s so easy to adapt to what you have at home or to your dietary needs. I like to switch things up based on the season and who I’m cooking for—feel free to get creative!

• Vegetarian Variation: I’ve swapped the chicken for spiced roasted cauliflower or chickpeas when I want a plant-based option, and it’s just as satisfying.
• Spicy Kick: Add a pinch of cayenne or some harissa paste to the marinade for an extra zing; my family loves this kick.
• Gluten-Free: Use gluten-free wraps or lettuce leaves for a fresh, low-carb twist.
• Marinating Time: While you can cook the chicken right away, letting it marinate overnight ups the flavor—trust me, it’s worth the wait.

How to Make Easy Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe

Step 1: Prepare the Fries and Veggies

Start by heating your oven or air fryer and cooking the frozen fries according to the package instructions — I love letting them get extra crispy for that fab texture contrast inside the wrap. While those cook, slice your tomatoes and finely slice the red onion. If you’re using fresh mint, roughly chop those leaves as well. Having everything prepped ahead really makes assembly a breeze later.

Step 2: Make the Garlic Yoghurt Sauce

In a small bowl, mix the Greek yoghurt with toum or your garlic dip. If you can’t find a ready-made garlic sauce, combine freshly minced garlic and a pinch of salt with the yoghurt—simple and delicious. Set this aside for the flavors to meld while you work on the chicken. This sauce is what really elevates the wraps, trust me.

Step 3: Marinate the Chicken

Place your chicken thighs in a large bowl and add the tomato paste, Greek yoghurt, lemon juice, garlic, and all those gorgeous spices: cumin, cardamom, garlic and onion powder, both sweet and smoked paprika, salt, pepper, and olive oil. I’ve learned that tossing everything with tongs really helps get every piece coated perfectly. You can cook immediately or refrigerate for up to 24 hours to let those flavors really soak in—I’ve done both and both turn out great.

Step 4: Cook the Chicken

Heat a thick frying pan over medium–high heat until hot. Add the marinated chicken, cooking about 5-6 minutes each side until golden with a slight char. Here’s a trick I discovered: during the last 3 minutes, pour in a little water to loosen the tasty bits stuck in the pan—the fond really adds flavor when you drizzle it back over the chicken later. Once cooked, let the chicken rest for a few minutes before slicing into thin strips.

Step 5: Assemble Your Shawarma Wraps

Place your flatbread on a plate and spread a generous spoonful of the garlic yoghurt sauce right in the center. Layer on the sliced chicken, then add crispy fries, fresh tomato slices, red onion, and mint. If you have sumac, sprinkle a little on top—it adds a wonderful tanginess. Fold the sides of the bread up like a taco, and you’re ready to dig in. I always have extra garlic yoghurt on the side for dipping because why not?

How to Serve Easy Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe

Garnishes

I’m a big fan of extra fresh herbs here—sprinkling chopped mint or a bit of parsley on top adds brightness. A dusting of sumac is my go-to for that lemony punch. Sometimes I add thin slices of cucumber for a refreshing crunch that cools the rich flavors down wonderfully.

Side Dishes

To round out the meal, I love serving these wraps alongside a crisp tabbouleh salad or some roasted vegetables. A simple cucumber and tomato salad with a lemon dressing also pairs beautifully—light and refreshing to balance the hearty wraps.

Creative Ways to Present

For a fun twist at get-togethers, I set up a shawarma wrap bar with all the toppings in small bowls—lettuce leaves, veggies, sauces, and spice mixes—so everyone can assemble their perfect wrap. Lining a platter with the wraps cut in half makes for a colorful, inviting spread everyone loves to dig into.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Keep the fries separate if possible to avoid sogginess, and reheat just before assembling to keep that crisp texture.

Freezing

Freezing cooked marinated chicken strips works well for meal prep. Just thaw overnight in the fridge, and warm gently in a skillet with a splash of water to revive the juiciness before using in wraps.

Reheating

Reheat chicken in a skillet over medium heat with a few tablespoons of water to keep it moist and to scrape up those tasty pan bits. For fries, I pop them in a toaster oven or air fryer briefly to restore crispiness. Bread warms best wrapped in foil to keep it soft.

FAQs

Final Thoughts

This Easy Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe has become my go-to whenever I want to impress with minimal fuss. It’s a comforting meal that doesn’t skimp on bold flavors, and the balance of creamy sauce, juicy spiced chicken, and crisp fries always wins over everyone at the table. Give it a try—you’ll soon have your own “signature” shawarma night, I promise!

Print