Name: Chicken Shawarma Wrap with Tahini Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 3 boneless, skinless chicken breast cutlets (about ¾ lb of chicken); 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 clove garlic, minced; 1 teaspoon cumin; 2 teaspoons paprika; ⅛ teaspoon cayenne pepper; ¼ teaspoon dried oregano; ¼ teaspoon turmeric; ⅛ teaspoon nutmeg; ¼ teaspoon coriander; ½ teaspoon coarse salt; ¼ teaspoon ground black pepper; 2 whole pita bread, warmed; 1 small red onion, halved and thinly sliced; 1 cucumber, quartered and thinly sliced; 1 cup cherry tomatoes, halved; 4 ounces Greek feta, cubed or crumbled; ½ cup pitted kalamata olives; 1 tablespoon fresh parsley, roughly chopped; 1 teaspoon fresh mint, roughly chopped; 1 tablespoon olive oil; Pinch of coarse salt and fresh ground black pepper to taste; ½ cup tahini; 2 tablespoons plain Greek yogurt; 1 tablespoon lemon juice; Pinch of coarse salt, ground black pepper to taste; 2 to 4 tablespoons water (to thin sauce)

Jump to Recipe

If you are craving a burst of Mediterranean flavors wrapped up in a soft pita, then this Chicken Shawarma Wrap with Tahini Sauce is going to blow your mind. Tender, spiced chicken breast cutlets marinated in a fragrant blend of cumin, paprika, turmeric, and more, then grilled to juicy perfection, layered with fresh veggies and tangy feta, and all brought together with a creamy, nutty tahini sauce that takes every bite to the next level. It’s a recipe that balances bold spices and fresh textures beautifully, making it a perfect weeknight dinner or a show-stopping lunch you can’t wait to share with friends. Trust me, once you make this Chicken Shawarma Wrap with Tahini Sauce, it will quickly become one of your all-time favorites.

Chicken Shawarma Wrap with Tahini Sauce Recipe - Recipe Image

Ingredients You’ll Need

Getting this Chicken Shawarma Wrap with Tahini Sauce just right is all about using simple ingredients that pack a punch when combined. Each one plays an essential role, whether it’s the juicy chicken, the fresh crunch from the veggies, or that silky smooth tahini sauce that ties everything together.

Chicken breast cutlets: Boneless and skinless for easy marinating and quick cooking, ensuring juicy results.
Olive oil: Adds richness and helps create a golden sear on the chicken and softens the onions beautifully.
Lemon juice: Infuses brightness into the marinade and the sauce—vital for that refreshing zing.
Garlic: Brings that classic savory depth to the shawarma marinade.
Spices (cumin, paprika, cayenne, oregano, turmeric, nutmeg, coriander): This warm and earthy mix transforms your chicken with authentic Middle Eastern flair.
Whole pita bread: Soft and warm, perfect for wrapping up all the delicious fillings.
Fresh vegetables (red onion, cucumber, cherry tomatoes): Provide vibrant color, crunch, and fresh taste contrast.
Greek feta cheese: Adds creamy saltiness that pairs wonderfully with the other flavors.
Kalamata olives: Bring a briny bite that complements the richness of the chicken.
Fresh parsley and mint: These herbs add an uplifting herbal aroma and flavor to the wrap.
Tahini and plain Greek yogurt: Combined into a luscious sauce that’s nutty, creamy, and cooling.
Salt and freshly ground black pepper: Essential seasoning to bring all elements into delicious harmony.

How to Make Chicken Shawarma Wrap with Tahini Sauce

Step 1: Marinate the Chicken

Start by whisking together olive oil, lemon juice, garlic, and all those beautiful spices – cumin, paprika, cayenne, oregano, turmeric, nutmeg, coriander – into a fragrant marinade. Pat your chicken breast cutlets dry and coat them well in this mixture. Letting them chill in the fridge for 30 minutes to an hour allows every bite to soak up the rich flavors while tenderizing the meat too.

Step 2: Cook the Chicken

When you’re ready, shake off excess marinade so it doesn’t burn, then heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken about 3 minutes per side, until it’s no longer pink inside and has a gorgeous golden crust outside. Let it rest for five minutes before slicing thinly – this step keeps all those juicy juices locked in.

Step 3: Sauté the Onions

Using the same pan, heat another tablespoon of olive oil and toss in thinly sliced red onion. Cook for about 3-4 minutes until they soften and sweeten just enough to balance the spices in the chicken. Set these sizzling onions aside; they’ll add a lovely mellow layer inside the wraps.

Step 4: Prepare the Fresh Filling

While the chicken is cooking, toss together cucumber, cherry tomatoes, crumbled feta, kalamata olives, chopped parsley, and mint in a large bowl. Drizzle with olive oil and season with salt and freshly ground black pepper. This colorful medley brightens the wrap — crisp and fresh with every bite.

Step 5: Whisk up the Tahini Sauce

The magic in this wrap comes from the tahini sauce. In a small bowl, whisk together tahini, Greek yogurt, lemon juice, salt, and pepper. At first, the tahini will seem thick and paste-like; slowly drizzle in a bit of water while whisking until it reaches a smooth, pourable consistency. This creamy sauce will add rich, nutty indulgence to your wrap.

Step 6: Assemble Your Chicken Shawarma Wrap with Tahini Sauce

Warm your pita breads briefly to make them pliable. Divide the sliced chicken and sautéed onions evenly between them, then pile on the fresh veggie and feta mixture. Drizzle generously with tahini sauce, sprinkle additional fresh herbs and a crack of black pepper on top, and roll it up tight. Serve immediately for the best flavor and texture.

How to Serve Chicken Shawarma Wrap with Tahini Sauce

Garnishes

Add a scattering of fresh parsley and mint leaves for vibrant color and herbal notes that accentuate the spices. A light dusting of sumac or a squeeze of fresh lemon juice over the top can elevate the wrap with a subtle tang. For some heat, a dash of smoked chili flakes makes a beautiful contrast too.

Side Dishes

This wrap pairs wonderfully with sides that complement its flavors without overpowering them. Think crisp fattoush salad or refreshing tabbouleh to keep the meal light and fresh. For a heartier option, crispy baked potato wedges seasoned with za’atar echo the Middle Eastern vibe perfectly.

Creative Ways to Present

For a fun twist, slice the assembled wraps diagonally and serve them on a large platter with small bowls of extra tahini sauce and lemon wedges. You can also stuff these wraps into pita pockets for a hand-held feast or serve the ingredients deconstructed for a “build-your-own” shawarma experience at your next gathering.

Make Ahead and Storage

Storing Leftovers

You can keep leftover cooked chicken, sautéed onions, and the veggie mixture separately in airtight containers in the fridge for up to 3 days. Store the tahini sauce in its own container to keep it fresh and ready to drizzle when you reheat your wraps.

Freezing

The chicken itself freezes well once cooked; just slice and cool it completely before placing it in a freezer-safe bag or container. Freeze for up to 2 months. Avoid freezing the fresh vegetable mix and tahini sauce as their texture can change upon thawing.

Reheating

Warm the chicken gently in a skillet or microwave until heated through. Reheat pita bread wrapped in foil in the oven for a few minutes to restore its softness. Assemble the wraps fresh, adding cold veggies and tahini sauce just before serving for the best texture and flavor.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are even more flavorful and juicy, making them an excellent alternative. Just adjust the cooking time slightly as they may take a bit longer to cook through.

Is tahini sauce difficult to make?

Not at all! Tahini sauce is super simple with just a few ingredients like tahini paste, lemon juice, yogurt, and water to thin it out. Whisking slowly while adding water helps you get the perfect creamy consistency every time.

Can I make this recipe vegetarian?

Definitely. Replace the marinated chicken with grilled or roasted vegetables like eggplant, zucchini, and mushrooms for a tasty vegetarian version that still benefits from the vibrant toppings and tahini sauce.

What if I don’t have pita bread?

You can substitute with flatbreads, tortillas, or even lettuce leaves for a low-carb option. Each will give you a slightly different wrap experience but still taste delicious with the shawarma filling.

How spicy is this Chicken Shawarma Wrap with Tahini Sauce?

The recipe includes cayenne pepper which adds a mild warmth, but it’s easily adjustable. You can omit or increase the cayenne depending on how much heat you prefer, making this dish great for all spice levels.

Final Thoughts

This Chicken Shawarma Wrap with Tahini Sauce is truly a celebration of flavor, texture, and freshness in every bite. It’s a home-cooked delight that feels special without any fuss, perfect for sharing with family and friends. I can’t wait for you to try it and discover just how easy it is to bring authentic Middle Eastern magic into your kitchen. Trust your instincts, embrace the spices, and enjoy every luscious mouthful!

Chicken Shawarma Wrap with Tahini Sauce Recipe

★★★★★

4.9 from 14 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 2 wraps 1x
Diet: Low Fat

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Description

This Chicken Shawarma Wrap with Tahini Sauce features marinated and perfectly spiced chicken breast cooked to juicy perfection, wrapped in warm pita bread with fresh vegetables, tangy feta, and kalamata olives. Drizzled with a creamy, homemade tahini sauce, this Middle Eastern-inspired dish is a delicious, wholesome meal perfect for a quick lunch or dinner.

Instructions

Marinate the Chicken: In a large bowl or Ziploc bag, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, cayenne pepper, dried oregano, turmeric, nutmeg, coriander, coarse salt, and black pepper. Pat the chicken dry and coat thoroughly with the marinade. Cover the bowl with plastic wrap or seal the bag, then refrigerate and let it marinate for 30 minutes to 1 hour to absorb all the flavors.
Cook the Chicken: Remove the chicken from marinade, shaking off any excess. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 3 minutes per side, or until no longer pink and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes to retain juices. Once rested, thinly slice the chicken and keep warm.
Sauté the Onions: Wipe the skillet clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the thinly sliced red onions and cook until softened and slightly caramelized, about 3-4 minutes. Remove from heat and set aside.
Prepare the Vegetable Mixture: In a large bowl, combine sliced cucumber, halved cherry tomatoes, feta cheese, kalamata olives, chopped parsley, chopped mint, and olive oil. Mix gently to combine. Season with salt and fresh ground black pepper to taste. Set this mixture aside.
Make the Tahini Sauce: In a small bowl, whisk together tahini, Greek yogurt, and lemon juice. The mixture will thicken initially. While whisking continuously, slowly add water, 1 tablespoon at a time, until the sauce reaches a pourable, creamy consistency. Season with coarse salt and ground black pepper to taste.
Assemble the Wraps: Warm the pita bread if needed. Divide the sliced chicken and sautéed onions evenly between the two pitas. Top with the fresh vegetable and feta mixture. Drizzle each wrap generously with the tahini sauce. Finally, garnish with any extra fresh mint, parsley, and a sprinkle of ground black pepper. Serve immediately while warm and fresh.

Notes

Marinating the chicken for longer than 1 hour (up to overnight) will deepen the flavors.
If you prefer a spicier wrap, increase the cayenne pepper slightly in the marinade.
Use warm pita bread to prevent tearing when wrapping.
This recipe can be adapted for a gluten-free diet by using gluten-free flatbreads or wraps.
The tahini sauce can be stored in the refrigerator for up to 3 days; stir well before using.
For a vegan version, replace chicken with grilled vegetables and use a dairy-free yogurt in the sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-frying
Cuisine: Middle Eastern