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.
Ingredients
Scale
For the Chicken
- 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
For the Wraps
- 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
For the Tahini Sauce
- 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)
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
Nutrition
- Serving Size: 1 wrap
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: Chicken Shawarma, Tahini Sauce, Middle Eastern Wrap, Healthy Chicken Wrap, Easy Dinner Recipe
