Chicken Shawarma Wraps Recipes

CHICKEN SHAWARMA WRAPS

Chicken Shawarma Wraps image

Lightly spiced and well-seasoned chicken pieces tucked in with a cool and creamy yogurt sauce and lots of fresh veggies, wrapped up in your preferred bread - pita, naan, or flatbread. This makes a wonderful quick lunch or light dinner!

Provided by Rebekah Rose Hills

Time 4h25m

Yield 4

Number Of Ingredients 20

Ingredients

½ cup Greek yogurt
1 tablespoon garlic, minced
1 tablespoon lemon juice
½ teaspoon ground cinnamon
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 pound skinned, boned chicken breast, cut into thin strips
1 tablespoon olive oil
½ cup plain Greek yogurt
½ teaspoon lemon juice
½ teaspoon bottled minced garlic
¼ teaspoon dried dill weed
⅛ teaspoon garlic powder
⅛ teaspoon salt
½ head romaine lettuce, shredded
1 cucumber, diced
2 medium Roma tomatoes, diced
4 (6 inch) pita bread rounds

Steps:

Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).

Nutrition Facts : Calories 461.5 calories, Carbohydrate 43.6 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 3.6 g, Protein 28 g, SaturatedFat 5.8 g, Sodium 881.2 mg, Sugar 5.8 g

CHICKEN SHAWARMA WRAP

Chicken Shawarma Wrap image

Provided by Jeff Mauro, host of Sandwich King

Time 14h45m

Yield 4 servings

Number Of Ingredients 26

Ingredients

1/4 cup olive oil, plus more for oiling the grill grates
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
4 cloves garlic, smashed
2 lemons, zested and juiced
Kosher salt
6 skin-on, boneless chicken thighs
2 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar or white balsamic vinegar
2 Roma tomatoes, diced
1 English cucumber, diced
1 lemon, juiced
1/2 small red onion, minced
Handful fresh curly parsley leaves, chopped
Kosher salt and freshly ground black pepper
1/2 cup tahini paste
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
Kosher salt
4 large flour tortillas, slightly griddled until soft
1 head romaine, shredded
Pickled whole Middle Eastern peppers, for serving

Steps:

For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.
For the tomato-cucumber relish: Mix together the oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and pepper in a bowl.
For the tahini sauce: In a medium bowl, combine the tahini, oil, lemon juice and 1/4 cup water. Season with salt.
Prepare a grill for medium heat and oil the grill grates.
Remove the chicken from the marinade, sprinkle with salt and place on the hot grill. Grill skin-side down until the skin starts to brown and crisp, 4 to 6 minutes. Flip and grill the other side for another 4 to 6 minutes. Flip again and grill until the skin is super crispy and the internal temperature reaches 165 degrees F, about 5 minutes more. Let the chicken rest for 5 minutes, then slice into 1/4-inch pieces.
For the wrap build: First, spread tahini sauce on the tortillas, then top with shredded romaine, then the relish, then the chopped chicken. Add some pickled peppers, roll up tight and eat!

GRILLED CHICKEN SHAWARMA WRAPS WITH RAITA

Grilled Chicken Shawarma Wraps with Raita image

Chicken thighs grilled with shawarma seasonings are sliced and wrapped in naan, or flatbread of your choice, with a delicious raita and sandwich toppings. Serve these wrap-style sandwiches for a hearty lunch, or for dinner with some sauteed vegetables.

Provided by Bibi

Categories Sandwich Wraps and Roll-Ups

Time 2h45m

Yield 4

Number Of Ingredients 23

Ingredients

3 tablespoons extra-virgin olive oil
½ medium lemon, juiced
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground turmeric
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
⅛ teaspoon ground cinnamon
1 pound boneless, skinless chicken thighs
1 (5.3 ounce) container plain Greek yogurt
½ cup peeled, shredded cucumber, drained
2 tablespoons shredded yellow onion
2 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
2 (8.8 ounce) packages naan breads (2 per package), warmed
2 cups shredded lettuce
4 thin slices red onion, separated into rings
1 medium tomato, thinly sliced

Steps:

At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
Wrap each naan around the sandwich ingredients, and serve.

Nutrition Facts : Calories 708.6 calories, Carbohydrate 73.1 g, Cholesterol 93.4 mg, Fat 30.4 g, Fiber 14.1 g, Protein 37.3 g, SaturatedFat 6.6 g, Sodium 1132.6 mg, Sugar 6.6 g

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