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Chicken Shawarma Wraps Recipe Easy Authentic Flavorful with Creamy Tahini

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A quick and easy chicken shawarma wrap recipe featuring juicy marinated chicken thighs, warm spices, and a creamy tahini sauce, perfect for a flavorful Middle Eastern-inspired meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp plain yogurt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • ¼ cup tahini paste
  • 2 tbsp lemon juice (for tahini sauce)
  • 1 clove garlic, minced (for tahini sauce)
  • 3–4 tbsp cold water (for tahini sauce)
  • Salt to taste (for tahini sauce)
  • Pinch of cayenne pepper (optional, for tahini sauce)
  • 4–6 large pita breads or flatbreads
  • 1 cup shredded lettuce or mixed greens
  • 1 medium tomato, thinly sliced
  • ½ small red onion, thinly sliced (optional)
  • Pickles or pickled turnips

Instructions

  1. Prepare the Chicken Marinade: In a large bowl, combine minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Add yogurt, lemon juice, and olive oil. Whisk everything until well blended (about 5 minutes).
  2. Marinate the Chicken: Cut chicken thighs into thin strips about 1-inch wide. Add to the marinade, tossing well to coat each piece evenly. Cover and refrigerate for at least 30 minutes, ideally 1 hour.
  3. Make the Tahini Sauce: In a small bowl, whisk tahini paste, lemon juice, minced garlic, and salt. Slowly add cold water, one tablespoon at a time, until sauce reaches a creamy but pourable consistency. Adjust seasoning as desired.
  4. Cook the Chicken: Heat a large skillet over medium-high heat. Add marinated chicken strips in a single layer (cook in batches if needed). Sear without moving for 2-3 minutes until golden brown, then turn and cook another 2-3 minutes until cooked through and slightly crispy. Total cooking time per batch is 6-7 minutes.
  5. Warm the Wraps: While chicken cooks, warm pita breads or flatbreads in a dry skillet or wrapped in foil in a 300°F oven for 5 minutes.
  6. Assemble the Wraps: Lay a warm pita flat, spread tahini sauce, add shredded lettuce, tomato slices, red onion, and pickles. Top with cooked chicken strips and drizzle extra tahini sauce if desired. Fold and serve immediately.

Notes

Do not overcrowd the pan when cooking chicken to ensure proper searing. Marinate chicken for at least 30 minutes but no longer than 2 hours for best flavor. Stir tahini paste well before making sauce to avoid lumps. Warm wraps before assembling for best texture. Leftovers should be stored separately to avoid sogginess.

Nutrition

Keywords: chicken shawarma, shawarma wraps, tahini sauce, Middle Eastern chicken, easy chicken recipe, chicken wraps, authentic shawarma, quick dinner

Find it online: https://evabake.com/chicken-shawarma-wraps-recipe-easy-authentic-flavorful-with-creamy-tahini/