Quick Healthy Chicken Shawarma Wrap
This post may contain affiliate links. Read our disclosure policy
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 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!
How to Make Quick Chicken Shawarma?
Ingredients for Chicken Shawarma Lunch Wrap
This ingredient list is surprisingly short, perfect for lunch time! Here’s what you’ll need:
Onions
Chicken breast
Olive oil
Garlic
Greek yogurt
Lettuce
Cherry tomatoes
Lemon juice
Cinnamon
Turmeric
Ground cumin
Salt and pepper
Red chili flakes
Pita bread
Marinate the Chicken Shawarma
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.
Cook the Chicken
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 a 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.
Toppings
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.
Is This Quick Chicken Shawarma Lunch Wrap Healthy?
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 fibre.
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 @cookingwithanadi. Thank you!