Roasted Chicken Swarma Wrap

Roasted Chicken Shawarma Wraps

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Roasted Chicken Swarma WrapThere are some foods you buy from street vendors in larger cities, or even small towns, and as soon as you get home, you miss the flavor. Roasted chicken shawarma wraps are one of the foods that held that flavor for me. As soon as I got home, I researched it, and found I could make it at home by roasting in my oven. It’s not complicated, but the marinade has a lot of ingredients. That would usually scare me away, but not in this case, because they were all staples in my kitchen, and they probably are in yours too. 

Make ahead for tomorrow’s lunch, or double the recipe. In this recipe, each serving is two thighs, a perfect amount for a light dinner. 

Roasted chicken shawarma wrap is a classic street food flavor burst traditionally prepared on a rotisserie, rotating over open flames. As a result, it can be challenging to prepare an authentic version of this dish at home. Fortunately, this tasty recipe delivers great shawarma flavor using tools you probably already have in your kitchen. The oven roasted chicken retains the flavors incredible Middle Eastern flavor. 

The white Greek yogurt sauce made with cumin and garlic is the perfect complement, especially when made with pita bread.

Tip for meal prep roasted chicken shawarma wrap:

For quick make-ahead meals, double or triple this recipe and prepare several freezers bags with chicken and marinade at once. Then, place each bag in freezer until ready to use. Pull out a bag the night before preparing to give the chicken a chance to defrost and marinade at the same time.

Roasted Chicken Swarma Wrap

Roasted Chicken Shawarma Wraps

Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 12 hours
Total Time: 12 hours 50 minutes


  • Marinade
  • 1 1⁄2 cloves garlic minced
  • 3⁄4 teaspoon ground coriander
  • 1⁄2 teaspoon ground cumin
  • 1⁄4 teaspoon allspice
  • 1⁄8 teaspoon turmeric
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄8 teaspoon cayenne pepper
  • 3⁄4 teaspoon smoked paprika
  • 1 tablespoon fresh lemon juice
  • 4 1⁄2 teaspoon extra virgin olive oil
  • Sea salt and black pepper to taste
  • 4 chicken thighs boneless and skinless
  • 1 tablespoon extra virgin olive oil
  • Greek Yogurt Dressing:
  • 1⁄2 cup Greek yogurt
  • 1⁄2 clove garlic grated
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon dried dill week
  • 1 1⁄2 teaspoon fresh lemon juice
  • Sea salt and black pepper to taste
  • To serve:
  • Butter or Romaine lettuce leaves
  • thin Tomato slices
  • thin Cucumber slices


    1.    In a medium bowl, combine garlic, spices, lemon juice,
    and extra virgin olive oil. Season with salt and black pepper, to taste, and
    whisk to combine.
    2.    Place chicken thighs in a large, sealable plastic bag
    and pour marinade mixture on top. Seal the bag and gently turn to thoroughly
    coat chicken. Place in the refrigerator for several hours to overnight.
    3.    To prepare the yogurt sauce, combine all ingredients
    in a glass or other non-reactive bowl and stir to combine. Cover and place in
    the refrigerator until ready to use.
    4. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Remove the chicken from the marinade, and place on the pan, spreading everything evenly across it.

    5. Put the chicken in the oven and roast until it's browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest a few minutes then slice.

    6. Arrange sliced chicken, tomato and cucumber slices on lettuce leaves and drizzle with Greek yogurt dressing.

    Serve immediately.



This recipe is made with butter or romaine lettuce for the wraps, but if you're not counting carbs, you can substitute flour tortillas or pita bread.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

For a refreshing meal, add our Bacon Broccoli Salad with Pumpkin Seeds 

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