Easy Chicken Shawarma Wraps with Garlic Yoghurt Recipe

If you’re craving something that’s bursting with flavor but still super simple to pull together, you’re going to adore this Easy Chicken Shawarma Wraps with Garlic Yoghurt Recipe. I absolutely love how this dish balances warm spices, tender chicken, and that creamy, garlicky yoghurt sauce—it’s basically a party in every bite. Whether it’s a busy weeknight or you’re feeding friends, these wraps hit all the right notes and come together faster than you’d expect. Let me walk you through why this recipe has become a go-to in my kitchen, and share everything you’ll need to know to make it perfectly every time!

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Ingredients You’ll Need

The ingredients here work beautifully together to give you that classic shawarma flavor without needing a fancy spice market. Pro tip: Having the spices on hand means you can whip this up anytime!

• Frozen French fries: Adds a lovely crunch and familiar comfort to the wrap.
• Tomatoes: Choose ripe, firm ones for fresh juiciness.
• Red onion: Finely sliced for a mild sharpness that balances the richness.
• Fresh mint leaves (optional): Adds a subtle herbaceous brightness – highly recommended!
• Flatbreads/Pita/Wrappers/Naan: Use what you love most or have on hand; all work wonderfully.
• Sumac (optional): A tangy, lemony spice that elevates the wrap’s flavor if you can find it.
• Greek yoghurt: Essential for thick, creamy garlic sauce and marinade base.
• Toum or garlic dip/sauce: If unavailable, fresh garlic and salt work just as well.
• Boneless, skinless chicken thighs: Juicy and tender, but breasts are a lean alternative.
• Tomato paste: Adds a concentrated, slightly sweet undertone to the marinade.
• Lemon juice: Brightens and balances all the spices perfectly.
• Ground spices (cumin, cardamom, garlic powder, onion powder, sweet and smoked paprika): The heart of that authentic shawarma taste.
• Olive oil: Helps marinate and cook the chicken flawlessly.
• Water: Used to loosen up those crispy pan bits at the end — don’t skip it!

Variations

I love encouraging you to make this recipe your own. Over time, I’ve tried swapping out different elements and discovered just how forgiving and flexible these wraps are — perfect for your mood or what’s in the fridge.

• Swap chicken thighs for breast: I used chicken breast once when I was low on thighs, and while it’s leaner, it still soaked up the spices beautifully.
• Add pickled veggies: A tangy crunch elevates the texture and flavor, especially if you like extra zing!
• Use naan or pita bread: I’ve made these wraps with naan for a fluffier bite, and it’s equally delicious.
• Make it vegan: Try marinated grilled mushrooms or chickpeas with a garlic yoghurt alternative.

How to Make Easy Chicken Shawarma Wraps with Garlic Yoghurt Recipe

Step 1: Prepare your fries and fresh toppings

Start by cooking the frozen French fries according to the packet instructions—oven or air fryer, whatever you prefer. While those bake, slice your tomatoes and finely slice the red onion. If you’re using mint, give it a rough chop. Having all your fresh ingredients ready makes assembling so much smoother, trust me on this one.

Step 2: Whip up the garlic yoghurt sauce

In a small bowl, mix the Greek yoghurt with toum or the garlic dip. If you can’t find either, no worries—just add freshly minced garlic and a pinch of salt. Set this aside because it’s the creamy magic that makes these wraps unforgettable.

Step 3: Marinate the chicken

Throw the chicken into a large bowl. Add tomato paste, Greek yoghurt, lemon juice, minced garlic, and all your spices: cumin, cardamom, garlic powder, onion powder, sweet and smoked paprika, salt, pepper, and olive oil. I like to toss everything with tongs until every piece is coated in that fragrant marinade. If you have the time, pop it into the fridge for up to 24 hours—this step deepens the flavor. But if you’re short on time, you can cook it right away and still get great results.

Step 4: Cook the chicken to perfection

Heat a heavy-based pan over medium-high heat. When it’s hot, add the marinated chicken and cook for about 5–6 minutes per side. You want a nice char but avoid drying out the meat. In the last 3 minutes, splash in a little water to loosen those delicious browned bits at the bottom of the pan—that’s pure flavor! Once cooked, let the chicken rest for a few minutes before slicing thinly. This rest time really helps keep the meat juicy.

Step 5: Assemble your wraps

Lay your chosen bread flat, spread a generous dollop of the garlic yoghurt sauce right in the center, then top it with sliced chicken, crispy fries, tomato slices, red onion, fresh mint, and a sprinkle of sumac if you have it. I like to fold the sides up like a taco, so everything stays neatly inside. Serve immediately with extra garlic yoghurt sauce for dipping—you’re in for a treat!

How to Serve Easy Chicken Shawarma Wraps with Garlic Yoghurt Recipe

Garnishes

I always top these wraps with fresh mint leaves and a sprinkle of sumac – that little extra zing and freshness take it to a whole new level. Occasionally, I toss on some pickled cucumbers or a handful of crisp lettuce for added crunch.

Side Dishes

My favorite sides to go with shawarma wraps are simple ones like a crisp cucumber and tomato salad or some roasted cauliflower. If you want to keep it light, a bowl of tabbouleh or fattoush always pairs beautifully.

Creative Ways to Present

For special occasions, I like to set up a shawarma wrap bar with all the toppings laid out buffet style—lettuce, pickles, onions, garlic yoghurt sauce, and fries—so everyone can build their own ultimate wrap. It’s fun, interactive, and guarantees everyone gets exactly what they want!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the cooked chicken and fries separately in airtight containers in the fridge. Keeping the garlic yoghurt sauce chilled separately is key to maintaining its fresh flavor. I find this method keeps everything tasting great for up to 3 days.

Freezing

I’ve frozen cooked marinated chicken before with good results. Portion it out, freeze in airtight containers, and thaw overnight in the fridge. Fries don’t freeze and reheat well, so I usually cook those fresh. The garlic yoghurt sauce, however, doesn’t freeze well due to texture changes.

Reheating

Reheat chicken gently in a skillet over medium heat to avoid drying it out, adding a splash of water to revive those crispy bits. Warm the fries separately in the oven or air fryer to retain crispness. Keep the garlic yoghurt sauce cold and add it fresh when serving.

FAQs

Final Thoughts

Honestly, this Easy Chicken Shawarma Wraps with Garlic Yoghurt Recipe is one of those dishes that keeps me coming back—whether for a quick family dinner or a relaxed weekend feast. What I love most is how forgiving it is and how those layers of flavor deliver every time without fuss. If you haven’t made shawarma at home before, give this a shot. I guarantee you’ll find it as comforting and addictive as I do. So grab those spices, get cooking, and enjoy every delicious bite!

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