Name: Chicken Shawarma Wraps
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 large yellow onion; 4 clove garlic; 3 tbsp fresh lemon juice; 3 tbsp olive oil; 2 tsp paprika; 1.5 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp cayenne pepper; 1 tsp salt; 0.5 tsp black pepper; 0.75 cup plain greek yogurt; 2 tbsp fresh cilantro; 1 medium cucumber; 2 medium roma tomato; 1 medium red bell pepper; 8 whole pita bread

← Recipes · Casual · Chicken Shawarma Wraps

520 cal38g protein45g carbs18g fat720mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch30 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Chicken Shawarma Wraps

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Casual30 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken thighscut into bite-sized pieces1.5 lb

yellow onionsliced1 large

garlicminced4 cloves

fresh lemon juice3 tbsp

olive oil3 tbsp

paprika2 tsp

ground cumin1.5 tsp

ground coriander1 tsp

cayenne pepper0.25 tsp

salt1 tsp

black pepper0.5 tsp

plain greek yogurt0.75 cups

fresh cilantrochopped2 tbsp

cucumberdiced1 medium

roma tomatodiced2 medium

red bell pepperthinly sliced, any color1 medium

pita bread8 whole

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Combine paprika, cumin, coriander, cayenne, salt, and black pepper in a small bowl.

2Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the onion slices and cook until soft and starting to caramelize, about 5 minutes. Transfer to a plate.

3Add remaining 1 tbsp olive oil to the skillet. Stir the garlic into the spice mix, then add the chicken pieces. Sprinkle the spice mixture all over and toss to coat evenly.

4Cook the chicken, stirring occasionally, until golden and cooked through, about 12–14 minutes.

5Stir in the lemon juice and cooked onions, cooking for 1 more minute to let the flavors marry.

6Meanwhile, stir the cilantro and a pinch of salt into the yogurt.

7Warm the pita bread (wrap in foil in a 300°F oven for 5 minutes, or warm directly over a flame if you have a gas stove).

8Assemble: spread cilantro yogurt on each pita, add chicken and onions, then top with cucumber, tomato, and red pepper.

9Wrap and serve hot.