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For a tasty chicken shawarma wrap, you need simple and fresh ingredients. Here’s what you will need: - 2 boneless, skinless chicken breasts - 3 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (optional, for spice) - Salt and pepper to taste - 4 large pita breads or wraps - 1 cup lettuce, shredded - 1 medium tomato, diced - ½ cucumber, diced - ¼ red onion, thinly sliced - ½ cup plain yogurt or tahini sauce for drizzling - Fresh parsley for garnish (optional) These ingredients make your wraps juicy and flavorful. The spices give it a warm flavor that will make your taste buds dance. You can always mix it up with some optional ingredients. Here are a few ideas: - Avocado slices for creaminess - Pickled vegetables for tang - Hummus for extra flavor - Feta cheese for a salty kick These ingredients let you create a wrap that fits your taste. Feel free to try different combos! Sauces and toppings can take your shawarma wraps to the next level. Here are some great choices: - Garlic sauce for a rich taste - Hot sauce if you like it spicy - Tzatziki sauce for a cool touch - Fresh herbs like dill or mint for brightness Adding these sauces and toppings makes every bite exciting. They add flavor and a splash of color to your wraps. You can find the Full Recipe above for more details on how to prepare these tasty chicken shawarma wraps! Start by making the marinade. In a medium bowl, mix together the olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne pepper, salt, and pepper. Use a whisk or fork to blend them well. This blend gives the chicken a rich flavor. Next, cut the chicken breasts into thin strips. Place the strips in the bowl and coat them fully with the marinade. Cover the bowl and let it sit for at least 30 minutes. For deeper flavor, marinate it for up to two hours in the fridge. Once the chicken has marinated, it’s time to cook. Preheat a grill pan or skillet over medium-high heat. Place the marinated chicken strips in the pan. Cook for about 5-7 minutes. Turn them occasionally so they brown evenly. You want the chicken to be fully cooked and golden brown. After cooking, take the chicken off the heat. Let it rest for a couple of minutes, then slice it into bite-sized pieces. Now for the fun part: assembling your wrap! Lay a pita bread or wrap flat on a plate. Add a portion of shredded lettuce in the center. Then, sprinkle on diced tomato, cucumber, and red onion. Next, add a generous amount of your cooked chicken on top. Drizzle with yogurt or tahini sauce for extra creaminess. If you like, sprinkle fresh parsley on top for color. Fold the sides of the wrap inward, then roll it from the bottom up tightly. Repeat this with the remaining wraps. Serve them right away with extra sauce on the side for dipping. Marinating chicken is key for great flavor. Use fresh spices for the best taste. Combine olive oil, cumin, coriander, and other spices in a bowl. Cut chicken into thin strips. Make sure each piece is coated well. Let the chicken sit for at least 30 minutes. If you have time, let it marinate for two hours. This helps the flavors soak in deeply. Cook the marinated chicken in a hot pan. A grill pan works well for that smoky taste. Heat the pan to medium-high. Add chicken strips and spread them out. Cook for 5-7 minutes, turning often. This gets them golden brown and juicy. After cooking, let the chicken rest. This keeps the juices inside and makes each bite tender. How you serve your wraps can make a big difference. Use large pita bread or wraps that are soft and warm. Layer the fresh veggies nicely for color. Start with shredded lettuce, then add diced tomato and cucumber. Place the chicken in the center, then drizzle with yogurt or tahini sauce. For a pop of color, sprinkle fresh parsley on top. Fold the wrap tightly and slice it in half for easy eating. Serve with extra sauce for dipping. You can find the Full Recipe for more details. {{image_2}} If you want a vegetarian or vegan twist, try using marinated tofu or tempeh. Both options soak up flavors well. For the marinade, keep the same spices from the chicken recipe. You can also use chickpeas. Roast them for added crunch. Add veggies like bell peppers and zucchini for extra taste. Top it off with tahini sauce for a creamy finish. You can switch out chicken for other meats. Lamb or beef works great and gives a richer taste. If you want something lighter, try shrimp. Cook shrimp just until they turn pink. You can also use seitan for a plant-based option. It has a texture similar to meat and pairs well with the spices. While pita bread is classic, you can explore other wraps. Tortillas, either flour or corn, are good choices. They are easy to roll and hold the filling well. You could also try lettuce wraps for a low-carb option. Leafy greens like romaine or butter lettuce add a fresh crunch. Experiment with different wraps to find your favorite combination! For the full recipe, check out the link above. To keep your leftover chicken shawarma fresh, store it in an airtight container. Make sure to let the chicken cool to room temperature first. Place it in the fridge, where it can last for up to three days. If you want to keep the wraps intact, store the chicken and veggies separately from the pita bread. If you want to freeze your chicken shawarma, it’s easy! First, let the chicken cool completely. Then, place it in a freezer-safe bag or container. It can last up to three months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. This makes meal prep a breeze! To reheat your chicken shawarma, use a skillet over medium heat. This helps keep the chicken juicy and flavorful. Heat it for about five minutes or until hot. If you stored the veggies separately, add them in during the last minute. This way, everything stays fresh and tasty. Enjoy your delicious wraps just like they were made fresh! For a full recipe on how to make these tasty wraps, check out the Full Recipe. To make chicken shawarma wraps, start by marinating chicken strips in spices and olive oil. Use cumin, coriander, and paprika for flavor. After marinating, cook the chicken in a hot pan until golden. Assemble your wrap with lettuce, tomatoes, cucumbers, and chicken. Drizzle yogurt or tahini sauce on top. For the full recipe, check the details above. You can use several options instead of pita bread for wraps. Tortillas, flatbreads, or even lettuce leaves work well. Each option gives a different taste and texture. Choose what you like best. Cooked chicken shawarma can last in the fridge for about three to four days. Make sure to store it in an airtight container. If you see any signs of spoilage, it’s best to throw it away. Yes, you can grill chicken shawarma outdoors! Grilling adds a great smoky flavor. Just marinate and prepare your chicken as usual, then grill it over medium-high heat until cooked. Enjoy the outdoor cooking experience! You learned how to make easy chicken shawarma wraps, starting with key ingredients. I shared marinating, cooking, and assembling steps to help you succeed. You also explored tips for flavor and presentation. Plus, you discovered variations for different diets and storage methods. Now, you can enjoy delicious wraps anytime. Remember, your possibilities are endless with shawarma!

Easy Chicken Shawarma Wraps

Savor the deliciousness of homemade Chicken Shawarma Wraps that are perfect for any meal! This easy recipe features marinated chicken grilled to perfection and wrapped with fresh veggies in warm pita. With simple ingredients like cumin, coriander, and tangy yogurt sauce, you can create a flavorful dish in no time. Click to explore the full recipe and enjoy a taste of Middle Eastern cuisine at home!
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Ingredients
  

2 boneless, skinless chicken breasts

3 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (optional, for spice)

Salt and pepper to taste

4 large pita breads or wraps

1 cup lettuce, shredded

1 medium tomato, diced

½ cucumber, diced

¼ red onion, thinly sliced

½ cup plain yogurt or tahini sauce for drizzling

Fresh parsley for garnish (optional)

Instructions
 

In a medium bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well to form a marinade.

    Cut the chicken breasts into thin strips and add them to the marinade, ensuring each piece is well coated. Cover and let it marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

      Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken strips and cook for about 5-7 minutes, turning occasionally, until fully cooked and golden brown.

        Remove the chicken from the heat and let it rest for a couple of minutes before slicing it into bite-sized pieces.

          To assemble the wraps, lay a pita bread or wrap flat on a plate. Place a portion of the shredded lettuce in the center, followed by diced tomato, cucumber, and red onion.

            Top with a generous amount of cooked chicken and drizzle with yogurt or tahini sauce.

              Optional: Sprinkle fresh parsley on top for added flavor and color.

                Fold the sides of the wrap inward and then roll from the bottom up tightly to secure the filling. Repeat with the remaining wraps.

                  Serve immediately with extra sauce on the side for dipping.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4