Crispy Chicken Shawarma Wrap (Better Than Takeout!)
This Crispy Chicken Shawarma Wrap is my homemade twist on the classic Middle Eastern street food — and honestly, once I tested this version at home, it instantly became a repeat recipe in my kitchen. I wanted shawarma that wasn’t just juicy, but also crispy, crunchy, and full of texture, something that crackles when you bite into it.
The chicken is marinated in warm spices, yogurt, garlic, and lemon to keep it deeply flavorful and tender. After cooking, it’s coated lightly in a spicy oil mixture, wrapped with creamy garlic sauce, pickles, and fries, then toasted again until the outside turns irresistibly golden and crisp. The final drizzle of pomegranate molasses adds that perfect sweet-tangy finish.
This recipe is easy enough for weeknights, yet special enough to feel like street food at home. It’s perfect for lunch, dinner, or anytime you’re craving something bold, satisfying, and packed with flavor.
Why You’ll Love This Recipe
- Crispy outside, juicy inside chicken
- Bold Middle Eastern shawarma spices
- Creamy garlic sauce balances the heat
- Perfect for wraps, pita, or tortillas
- Tested, beginner-friendly, and customizable
Crispy Chicken Shawarma Wrap (Better Than Takeout!)
Course: Main CourseCuisine: Middle EasternDifficulty: Medium4
servings20
minutes20
minutes520
kcal1
minute41
minutesThis crispy chicken shawarma wrap is packed with bold Middle Eastern spices, golden crunchy chicken, creamy garlic sauce, tangy pickles, and fries — all wrapped and toasted to perfection. An easy, flavor-loaded wrap you can make at home for lunch or dinner.
Ingredients
- Chicken Marinade
2 lb chicken thighs, cut into strips
1 tsp salt (adjust to taste)
1 tbsp paprika (smoked or regular)
1½ tsp ground cumin
1 tsp black pepper
½ tsp ground cardamom
½ tsp ground cloves
½ tsp ground cinnamon
120g (½ cup) yogurt
2–3 tbsp olive oil
2 tbsp lemon juice
1 tbsp hot red pepper paste
- Garlic Sauce
150g (½ cup) sour cream or Greek yogurt
2–3 garlic cloves, minced
1 tbsp lemon juice
¼ tsp salt
½ tsp dried parsley
½ tsp black pepper
1 tbsp water (optional, to thin)
- For Assembling
Tortilla or pita bread
Pickles
Fries
Pomegranate molasses
Extra garlic sauce
Directions
- Marinate the Chicken
- Add chicken strips to a bowl. Add all marinade ingredients and mix well until evenly coated.
- Cover and refrigerate for at least 1–2 hours or overnight for best flavor.
- Prepare the Oil Coating
- In a separate bowl, mix all oil coating ingredients.
- Set aside.
- Cook the Chicken
- Heat a pan over medium heat. Add the marinated chicken and cook for 4–5 minutes per side until golden and slightly crispy.
- Remove from heat and let cool slightly.
- Make the Garlic Sauce
- Mix all garlic sauce ingredients until smooth. Adjust consistency with water if needed.
- Assemble the Shawarma Wrap
- Spread garlic sauce over tortilla or pita. Add pickles on top. Add a handful of fries. Drizzle lightly with pomegranate molasses. Roll tightly into a wrap.
- Final Crisping
- Heat a pan over medium heat and add some prepared oil coating. Place wrap seam-side down and brush oil on top. Toast for 20–30 seconds per side, turning until all sides are evenly golden and crispy. Serve hot with extra garlic sauce and fries.
Recipe Video
Notes
- Chicken thighs stay juicier than breast
- Don’t overcrowd the pan while cooking
- Let wraps toast slowly for even crisping
- Adjust chili paste for spice tolerance
Frequently Asked Question (FAQs)
Can I bake the chicken instead?
Yes, bake at 220°C (430°F) for 20–25 minutes, then pan-toast wraps for crispiness.
Can I use chicken breast?
Yes, but thighs give better flavor and moisture.
Can I make this ahead?
The chicken and sauce can be prepared 1 day ahead and assembled fresh.
What can I substitute for pomegranate molasses?
Use a splash of balsamic glaze or honey-lemon drizzle.
Discover more from Marium Food Channel
Subscribe to get the latest posts sent to your email.
