Easy Chicken Shawarma Wraps That Bring the Mediterranean Home

Ever have one of those nights where you’re staring into the fridge, willing dinner to magically appear? You want something that feels a little special, a little exciting, but doesn’t require a culinary degree or hours of prep. What if I told you the vibrant, flavor-packed taste of your favorite takeout spot is just a few simple steps away? These Chicken Shawarma Wraps are my go-to for a meal that’s fast, healthy, and so incredibly satisfying. It’s a dinner that proves you don’t need a passport to travel—your taste buds will do all the journeying.

Why You’ll Love This

This recipe is a total weeknight hero for so many reasons. First, it’s incredibly versatile. You can use quick-cooking chicken breast tenders or grab a rotisserie chicken on your way home for a near-instant meal. The spice blend—warm cinnamon, earthy cumin, a touch of paprika—transforms simple chicken into something truly extraordinary. But the real magic is in the assembly. It’s a build-your-own-adventure dinner that lets everyone customize their wrap just how they like it. Fresh, filling, and full of flavor. So good.

Ingredients You’ll Need

• 1 ½ lbs boneless, skinless chicken breasts or thighs, sliced into strips (or 3 cups shredded rotisserie chicken)
• 2 tbsp olive oil (the base for our marinade)
• 1 lemon, juiced (for a bright, citrusy kick)
• 3 garlic cloves, minced (because garlic is non-negotiable for flavor)
• 1 tsp ground cumin (for that warm, earthy core flavor)
• 1 tsp smoked paprika (adds a subtle smokiness)
• ½ tsp ground cinnamon (the secret weapon that makes it taste authentic)
• ¼ tsp ground turmeric (for a hint of color and earthiness)
• A pinch of cayenne pepper (optional, for just a little heat)
• Salt and black pepper to taste
• 4-6 large flour tortillas or flatbreads
• For serving: thinly sliced lettuce, diced tomatoes, sliced cucumber, red onion, hummus, and a simple yogurt sauce (½ cup Greek yogurt + 1 tbsp lemon juice + 1 minced garlic clove + salt)

Let’s Get Cooking Step by Step

1. First, let’s make that incredible marinade. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, smoked paprika, cinnamon, turmeric, cayenne (if using), salt, and pepper. It’ll smell amazing already—that’s how you know you’re on the right track.
2. Add your sliced chicken strips to the bowl and toss until every piece is thoroughly coated in the spiced oil. If you have a few extra minutes, let it marinate for 15-20 minutes on the counter. But honestly? If you’re in a huge rush, you can cook it right away. It’ll still be delicious.
3. Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes per side, until the chicken is cooked through and has those beautiful, slightly charred edges. If you’re using pre-cooked rotisserie chicken, just warm it through in the skillet with the marinade for about 3-4 minutes.
4. While the chicken cooks, warm your tortillas or flatbreads. I do this directly over a low gas flame for a few seconds per side for a little char, or you can wrap them in a damp paper towel and microwave for 30 seconds. This makes them pliable and prevents tearing.
5. Now for the fun part: assembly! Spread a generous spoonful of hummus or yogurt sauce down the center of each warm tortilla. Pile on the hot shawarma chicken, then top with your favorite fresh veggies—crisp lettuce, juicy tomato, cool cucumber, and sharp red onion. Fold the bottom up and the sides over to create a tidy wrap. And dig in!

Tips For Success

• Don’t overcrowd the pan when cooking your chicken. Giving the pieces some space is the secret to getting a good sear instead of steaming them.
• If your family has mixed feelings on heat, serve the cayenne pepper or a hot sauce on the side instead of mixing it into the marinade.
• No fresh lemons? About 2 tablespoons of bottled lemon juice will work in a pinch.
• For the most tender chicken, try not to move it around too much in the pan. Let it get a good sear on one side before flipping.
• Honestly, the yogurt sauce is a must. It adds a cool, creamy element that balances the warm spices perfectly.
• Have fun with it! This is a no-stress, get-your-hands-dirty kind of meal. A few spills just mean you’re doing it right.

Serving Ideas & Pairings

These wraps are a complete meal all on their own, but if you’re looking to round things out, I’ve got a few ideas. A simple side of couscous or quinoa salad would be lovely. Or, for a truly effortless pairing, grab a bag of pre-cut fries and pop them in the air fryer—salty, crispy fries alongside these fresh wraps is a combination my family goes crazy for. For a lighter option, a classic tabbouleh salad or just some juicy watermelon wedges on the side are perfect for a warm evening.

Variations & Substitutions

This recipe is wonderfully adaptable. For a dairy-free version, skip the yogurt sauce and use extra hummus or a tahini-based sauce instead. Not a fan of chicken? The same spice marinade works beautifully on firm tofu or even chickpeas for a plant-based twist. If you’re watching your carbs, you can skip the tortilla altogether and serve the chicken and all the toppings as a huge, loaded salad. And if you’re out of one spice, don’t panic! The show must go on. The cumin and paprika are the real stars here.

Storage & Reheating

Leftovers are your best friend for lunch the next day! Store the cooked chicken, veggies, and sauces separately in airtight containers in the fridge for up to 3 days. To reheat the chicken, I strongly recommend using a skillet over medium heat or the air fryer at 350°F for a few minutes. This will keep it from getting rubbery, which can happen in the microwave. You can also freeze the cooked, cooled chicken for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

• Can I make this chicken shawarma ahead of time? Absolutely! You can mix the marinade and coat the chicken, then store it in the fridge for up to 24 hours before cooking. This actually helps the flavors penetrate even more, making it one of the best easy meals for meal prep.
• What’s the best way to shred chicken for recipes like this? If you’re starting with raw chicken, cook it as directed, let it rest for 5 minutes, then use two forks to pull it apart. For a rotisserie chicken, just remove the skin and use your hands or forks to shred the meat off the bones. It’s one of the simplest shredded chicken recipes out there.
• I’m all about healthy dinner recipes. How can I make this even lighter? You’re in luck! This is already a great healthy chicken recipe. To lighten it further, use whole wheat or low-carb tortillas, load up on the veggie toppings, and use a light hand with the oil or opt for a fat-free Greek yogurt in the sauce.