By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
About this recipe
Make a delicious homemade chicken shawarma wrap in minutes! This quick, healthy pita recipe is packed with flavor and perfect for an easy lunch the whole family will love.
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Shawarmas are a staple street food in Mediterranean cooking, but they’ve gained tons of popularity across the world! When I came to Canada, if I needed a quick fix for lunch or dinner, the shawarma stops were a go-to. Believe it or not, shawarmas aren’t made with many ingredients, and they sure can be a really healthy meal option if you’re making them at home!
I loved eating the shawarmas at the shops, but I really wanted to try them myself, as I tend to do with lots of fast food dishes. I really had a desire to replicate the exotic spices. Believe it or not, they’re common spices we tend to use every day!
Eager to make my own shawarma, I did some research. I had come across Mark Bittman’s infamous Oven-Roasted Chicken Shawarma recipe. This recipe uses chicken thighs for the protein. The thighs are baked in the oven, and then you finish cooking them on a pan to get them even crispier. I tried that out and loved it! I even adapted this recipe for my own shawarma chicken, as you can see in my Homemade Juicy Chicken Shawarma Sandwich recipe!
Now unfortunately we don’t all have the time to put in that level of effort! As much time as I love to devote to cooking, I’ll be honest with you and say that I would not follow that recipe for lunch! But that shouldn’t mean you don’t eat something delicious for lunch. I was craving my traditional juicy chicken shawarma sandwich recipe, and thought of a shortcut version in this healthy chicken shawarma wrap that I’ll be sharing with you today so that I could still have that delicious chicken without the hassle! The traditional recipe is more rotisserie-style chicken, but here we’re going with pan-seared chicken shawarma. Read on to find out more!
This ingredient list is surprisingly short, perfect for lunch time! Here’s what you’ll need:
Chop your chicken breast into cubes and add the cubes into a large bowl. Add the diced onions, olive oil, garlic, lemon juice, cinnamon, turmeric, cumin, chili flakes, salt and pepper.
Add the marinated chicken and onions straight into the preheated non-stick pan (no need to add additional oil). Arrange the chicken pieces in a single layer on the pan.
Cook on one side without moving the chicken for 4-5 minutes, this will help give the chicken an even sear. Then, turn the chicken pieces and cook the other side, another 3-4 minutes, or until the chicken is no longer pink.
Mix the chicken and onions well and turn off the heat. Optionally, you can add any leftover marinade to the pan as well and simmer it for 1-2 minutes.
Quickly warm up the pita breads for 15-20 seconds. Top each pita with 1 tbsp Greek yogurt and 1/4 cup lettuce. Evenly distribute the shawarma chicken, top with cherry tomatoes and wrap the pita bread tightly.
Yes, it is! Although it may seem like I’m using a lot of olive oil, it’s necessary to get that juiciness and have all the excellent spices shine through. However, by using chicken breast instead of chicken thighs, we are reducing the fat content in this recipe, compared to the traditional recipe. With the chicken and Greek yogurt, this chicken shawarma lunch wrap is packed with protein! We’ve got some veggies in our wrap to get some vitamins. You could choose to use a whole wheat pita bread if you’re looking for the extra fiber.
A warm, simple blend: ground cumin, turmeric and a pinch of cinnamon, with garlic, lemon juice and red chili flakes. Tossed with the chicken and a little olive oil, it delivers that classic shawarma flavor fast.
No — the marinade already has olive oil in it, so add the chicken and onions straight into a hot non-stick pan with no extra oil. That keeps the wrap on the lighter side.
Arrange the chicken in a single layer and leave it undisturbed for 4 to 5 minutes so it browns, then turn and cook another 3 to 4 minutes until no longer pink. Resisting the urge to stir is what gives you those tasty seared edges.
Warm pita spread with a spoonful of Greek yogurt, a handful of shredded lettuce, the seared shawarma chicken and halved cherry tomatoes, then wrapped up tight. Fresh, fast and satisfying.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make a delicious homemade chicken shawarma wrap in minutes! This quick, healthy pita recipe is packed with flavor and perfect for an easy lunch the whole family will love.
Stovetop
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10 min
Prep
10 min
Cook
20 min
Total
3
wraps
easy
Level
Tap any quantity to scale
In a large bowl, add the chicken cubes. Add diced onions, olive oil, garlic, lemon juice, cinnamon, turmeric, cumin, chili flakes, salt and pepper.
In a large bowl, add the chicken cubes. Add diced onions, olive oil, garlic, lemon juice, cinnamon, turmeric, cumin, chili flakes, salt and pepper.
Once the toppings for the wrap are ready, preheat a non-stick pan on medium heat. Add the marinated chicken and onions straight into the pan (no need to add additional oil). Arrange the chicken pieces in a single layer on the pan.
Once the toppings for the wrap are ready, preheat a non-stick pan on medium heat. Add the marinated chicken and onions straight into the pan (no need to add additional oil). Arrange the chicken pieces in a single layer on the pan.
Cook on one side without moving the chicken for 4-5 minutes, this will help give the chicken an even sear. Then, turn the chicken pieces and cook the other side, another 3-4 minutes, or until the chicken is no longer pink. Mix the chicken and onions well and turn off the heat.
Cook on one side without moving the chicken for 4-5 minutes, this will help give the chicken an even sear. Then, turn the chicken pieces and cook the other side, another 3-4 minutes, or until the chicken is no longer pink. Mix the chicken and onions well and turn off the heat.
Quickly warm up the pita breads for 15-20 seconds. Top each pita with 1 tbsp Greek yogurt and ¼ cup lettuce. Evenly distribute the shawarma chicken, top with cherry tomatoes and wrap the pita bread tightly. Enjoy warm!
Quickly warm up the pita breads for 15-20 seconds. Top each pita with 1 tbsp Greek yogurt and ¼ cup lettuce. Evenly distribute the shawarma chicken, top with cherry tomatoes and wrap the pita bread tightly. Enjoy warm!
312
Calories
15g
Protein
44g
Carbs
9g
Fat
3g
Fiber
3g
Sugar
954mg
Sodium
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Tested & written in Anadi’s kitchen
Make juicy homemade chicken shawarma wraps packed with bold spices and creamy sauce. A simple, satisfying lunch recipe the whole family will love. Perfect in pita bread!
Recipe history
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