🌯 Chicken Shawarma Pita Wraps with Creamy Garlic Tzatziki
These juicy, warmly spiced Chicken Shawarma Pita Wraps are loaded with tender grilled chicken, fresh vegetables, and a cool, creamy garlic-herb yogurt sauce. They’re perfect for lunch, dinner, meal prep, or a casual family meal.
🛒 Ingredients
For the Chicken Shawarma
- 1½ lbs (700 g) boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp ground cinnamon
- ½ tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt
- ¼ tsp cayenne pepper, optional
For the Tzatziki Sauce
- 1 cup Greek yogurt
- ½ cucumber, finely grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- ¼ tsp salt¼ tsp black pepper
For the Wraps
- 6 pita breads or flatbreads
- 1 tomato, sliced
- ½ red onion, thinly sliced
- ½ cucumber, sliced
- Fresh parsley, chopped
- Lettuce, optional
- Pickled cucumbers or turnips, optional
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👩🍳 Instructions
1. Marinate the Chicken
In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, oregano, black pepper, salt, and cayenne.
Add the chicken thighs and coat thoroughly with the marinade.
Cover and refrigerate for at least 30 minutes, although 2–8 hours will give you even better flavor.
2. Make the Tzatziki
Add Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, parsley, salt, and black pepper to a bowl.
Mix well. Taste and adjust the seasoning if needed.
Cover and refrigerate until ready to serve.
3. Cook the Chicken
Heat a large skillet or grill pan over medium-high heat.
Add the marinated chicken and cook for approximately 5–7 minutes per side, depending on thickness, until nicely browned and completely cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer to a plate and rest for about 5 minutes.
4. Slice the Chicken
Slice the chicken into thin strips. For extra flavor, return the sliced chicken to the hot pan for 1–2 minutes to give the edges a little extra char.
5. Warm the Pitas
Warm the pita breads in a dry skillet for about 20–30 seconds per side, or heat them briefly in the oven.
Don’t overheat them or they may become difficult to fold.
6. Assemble the Wraps
Place a warm pita on a plate.
Spread a generous spoonful of tzatziki over the center. Add:
- Sliced chicken shawarma
- Tomato
- Cucumber
- Red onion
- Lettuce, if using
- Fresh parsley
- Pickles, if desired
- Drizzle with additional tzatziki.
Fold the bottom of the pita upward and wrap the sides around the filling.
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⭐ Tips for the Best Chicken Shawarma
Use chicken thighs: They stay juicy and flavorful, making them ideal for shawarma-style wraps.
Don’t skip the marinade: Even 30 minutes makes a difference, but several hours develops much deeper flavor.
Get the chicken nicely charred: The browned edges provide the characteristic grilled flavor.
Squeeze the cucumber well: Removing excess water keeps the tzatziki thick and creamy.
Warm the pita: Warm pita is softer and much easier to wrap without tearing.
🥗 What to Serve With Chicken Shawarma
Serve these wraps with:
- French fries or seasoned potato wedges
- Hummus
- Baba ganoush
- Tabouli
- Greek salad
- Pickled vegetables
- Extra tzatziki
- Garlic sauce
🧊 Storage & Meal Prep
Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days. Keep the vegetables, pita, and tzatziki separately so the wraps don’t become soggy.
For meal prep, reheat the chicken and assemble the pita fresh just before eating.
Prep Time: 20 minutes + marinating
Cook Time: 15 minutes
Total Time: About 35 minutes, plus marinating
Servings: 6 wraps
Pro tip: For a restaurant-style presentation, wrap each pita halfway in parchment paper and serve with extra tzatziki and sliced vegetables on the side.