Name: Chicken Shawarma Wraps with Tahini Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 lb chicken thighs or breast; 2 tbsp olive oil; 3 cloves garlic, minced; 2 tbsp lemon juice; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp turmeric; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1/2 tsp salt; 1/2 tsp black pepper; 4 flatbreads or pita; 1 cup lettuce, shredded; 1 cup tomatoes, sliced; 1 cup cucumber, sliced; 1/2 cup red onion, thinly sliced; For the tahini sauce:; 1/3 cup tahini; 2 tbsp lemon juice; 1 clove garlic, minced; 2-4 tbsp water; 1/4 tsp salt

I like making these chicken shawarma wraps when I want something bold, aromatic, and satisfying. The spiced chicken, fresh vegetables, and creamy tahini sauce come together in a warm wrap that’s full of flavor.

Why You’ll Love This Recipe

I enjoy how the marinade infuses the chicken with deep, warm spices, making every bite rich and flavorful. The tahini sauce adds a creamy, nutty balance, while the fresh toppings keep everything light. I also appreciate how easy it is to prepare ahead and assemble whenever I’m ready to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breast
olive oil
garlic, minced
lemon juice
ground cumin
ground paprika
ground turmeric
ground coriander
ground cinnamon
salt
black pepper
flatbreads or pita
lettuce
tomatoes, sliced
cucumber, sliced
red onion, thinly sliced

for the tahini sauce:
tahini
lemon juice
garlic
water
salt

Directions

I start by mixing olive oil, garlic, lemon juice, and all the spices in a bowl to create a marinade.

I add the chicken and coat it well, then I let it marinate for at least 30 minutes, or longer if I have time.

I cook the chicken in a skillet or on a grill until it’s fully cooked and nicely browned, then I slice it into strips.

For the tahini sauce, I whisk together tahini, lemon juice, garlic, water, and salt until smooth and creamy.

I warm the flatbreads or pita, then fill them with the sliced chicken, lettuce, tomatoes, cucumber, and red onion.

I drizzle the tahini sauce over the filling, then wrap everything tightly and serve.

Servings and timing

This recipe makes about 4 servings.
Prep time is around 15 minutes, plus at least 30 minutes for marinating.
Total time is about 45 minutes.

Variations

I sometimes add pickles or olives for extra tang. When I want more heat, I include chili flakes or a spicy sauce. I also like using yogurt sauce instead of tahini for a different flavor profile.

storage/reheating

I store the cooked chicken separately in an airtight container in the refrigerator for up to 3 days. I reheat the chicken gently before assembling the wraps. The vegetables and sauce are best kept fresh and added just before serving.

FAQs

Can I use chicken breast instead of thighs?

I often use chicken breast, but I find thighs stay juicier and more flavorful.

Can I bake the chicken instead of grilling?

I bake it in the oven until fully cooked, and it still turns out delicious.

How long should I marinate the chicken?

I marinate it for at least 30 minutes, but a few hours gives even better flavor.

Can I make the tahini sauce ahead of time?

I prepare it in advance and store it in the fridge for up to 3 days.

What can I serve with these wraps?

I like serving them with fries, rice, or a simple salad.

Conclusion

I find chicken shawarma wraps with tahini sauce to be a perfect combination of bold spices, creamy sauce, and fresh ingredients. They’re easy to make, customizable, and always a satisfying meal whether I serve them for lunch or dinner.

Chicken Shawarma Wraps with Tahini Sauce