Chicken Sharwama Wrap with garlic sauce

Chicken Sharwama Wrap with garlic sauce tastes smoky, tangy, and a little messy in the best way, with juicy spiced chicken tucked into warm flatbread. It works perfectly for busy weeknights or casual entertaining, and you can finish everything in about 45 minutes if you multitask a bit. I first fell in love with shawarma at a tiny New York cart during a snowstorm, and I have chased that flavor in my own kitchen ever since.

Why Chicken Sharwama Wrap with garlic sauce Is Worth It

Chicken Sharwama Wrap with garlic sauce gives you big restaurant flavor with simple pantry spices and a skillet or grill pan. The garlic sauce adds a creamy, garlicky punch that makes the whole wrap taste like street food magic at home.

You can prep the chicken and sauce ahead, then cook and assemble in minutes. It works for meal prep, picky eaters, and anyone who wants bold flavor without complicated techniques.

“This Chicken Sharwama Wrap with garlic sauce tastes like my favorite food truck parked in my kitchen ★★★★★”

Ingredients You Need

Chicken and Marinade

• 1 ½ pounds boneless skinless chicken thighs
  • Thighs stay juicy and tender; use chicken breast if you prefer leaner meat, but do not overcook.
• 3 tablespoons plain Greek yogurt
  • Yogurt tenderizes the chicken and adds tang; use regular plain yogurt if that is what you have.
• 3 tablespoons olive oil
  • Any neutral oil works, but olive oil adds nice flavor.
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
  • Regular paprika works, but smoked adds that grilled flavor.
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
  • If you use table salt, start with ¾ teaspoon.
• ½ teaspoon ground cinnamon
  • This small amount gives classic shawarma warmth.
• ¼ teaspoon cayenne pepper, or to taste
• Juice of 1 lemon
  • Use bottled lemon juice in a pinch, but fresh tastes brighter.

Garlic Sauce (Touma-style)

• ½ cup mayonnaise
  • Use a good quality mayo like Hellmann’s or Duke’s for best flavor.
• ½ cup plain Greek yogurt
  • You can use all mayo for a richer sauce or all yogurt for a lighter version.
• 3 to 5 cloves garlic, very finely minced or grated
  • Adjust to your garlic comfort level; I usually go with 4.
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• ½ teaspoon kosher salt, more to taste
• ¼ teaspoon ground black pepper
• 1 to 2 tablespoons cold water, as needed to thin

Wrap and Toppings

• 6 to 8 pita breads or large flour tortillas
  • Use store bought pita or flatbread as a shortcut; warm them so they stay pliable.
• 1 cup shredded lettuce or thinly sliced cabbage
• 1 large tomato, thinly sliced or diced
• ½ small red onion, thinly sliced
• ½ cup sliced cucumber or quick pickles
• Fresh parsley or cilantro, chopped
• Optional: crumbled feta, sliced jalapeños, or hot sauce for extra kick

Equipment List

• Large mixing bowl for marinating the chicken
• Small bowl for garlic sauce
• Cutting board and sharp knife
• Garlic press or microplane for grating garlic
• Large skillet, cast iron pan, grill pan, or outdoor grill
• Tongs or spatula
• Measuring spoons and cups
• Whisk or fork for mixing the sauce

Quick Tips & substitutions

• Use chicken breast instead of thighs and slice it thinner so it cooks quickly and stays juicy.
• Swap Greek yogurt with dairy free yogurt and use vegan mayo for a dairy free garlic sauce.
• Use store bought garlic sauce or tzatziki when you feel short on time.
• Warm pita directly over a gas burner or in a dry skillet for 20 to 30 seconds per side.
• Slice chicken against the grain after cooking so each bite feels tender.
• Add a pinch of sugar or honey to the marinade if you like a hint of caramelization.
• Use pre chopped salad mix as a topping shortcut.
• Skip cayenne if you cook for kids and add hot sauce to individual wraps instead.

How to Make Chicken Sharwama Wrap with garlic sauce

Marinate the Chicken

1. Add yogurt, olive oil, minced garlic, cumin, smoked paprika, coriander, turmeric, black pepper, salt, cinnamon, cayenne, and lemon juice to a large bowl. Whisk until the marinade looks smooth and thick.
2. Pat the chicken thighs dry with paper towels. Add them to the bowl and coat every piece with marinade.
3. Cover and chill at least 30 minutes and up to 24 hours. Longer marinating gives deeper flavor, but even 30 minutes helps a lot.

Make the Garlic Sauce

1. Add mayonnaise, Greek yogurt, grated garlic, lemon juice, olive oil, salt, and black pepper to a small bowl. Whisk until the sauce turns creamy and smooth.
2. Add cold water a teaspoon at a time until the garlic sauce reaches a spoonable but thick consistency.
3. Taste and adjust salt, lemon, or garlic. Chill the sauce while you cook the chicken so the flavors meld.

Cook the Chicken

1. Heat a large skillet or grill pan over medium high heat. Add a light drizzle of oil if your pan needs it.
2. Lay the marinated chicken thighs in a single layer in the hot pan. Cook 5 to 7 minutes on the first side until the underside browns deeply.
3. Flip and cook another 4 to 6 minutes until the thickest part of the chicken reaches 165°F. If you use a grill, cook over direct heat and watch for flare ups.
4. Transfer the cooked chicken to a cutting board. Let it rest 5 minutes so the juices settle, then slice it into thin strips.

Warm the Bread and Prep Toppings

1. While the chicken rests, warm pita or tortillas in a dry skillet or directly over a low gas flame. Stack them in a clean towel to keep them soft.
2. Slice lettuce or cabbage, tomato, onion, cucumber, and herbs. Set everything out in small bowls so you can build wraps assembly line style.

Assemble the Chicken Sharwama Wrap with garlic sauce

1. Lay a warm pita or tortilla on a plate. Spread a generous spoonful of garlic sauce down the center.
2. Add a layer of sliced chicken, then top with lettuce or cabbage, tomato, onion, cucumber, and herbs.
3. Drizzle a little more garlic sauce over the top. Add feta or hot sauce if you like extra flavor.
4. Fold the sides over the filling, then roll it up snugly from the bottom. Wrap in foil or parchment if you want a neater, street style feel.

Recipe Variations

• Gluten free: Use gluten free pita, tortillas, or lettuce leaves as wraps.
• Low carb: Serve the chicken and toppings over salad greens and use garlic sauce as dressing.
• Dairy free: Use dairy free yogurt and vegan mayo in the sauce and skip any cheese toppings.
• Extra veggie: Add roasted peppers, grilled zucchini, or shredded carrots to the wrap.
• Spicy version: Increase cayenne in the marinade and add sliced jalapeños or chili flakes.
• Kid friendly: Reduce garlic and spices slightly and serve extra sauce on the side for dipping.

Ways to Serve Chicken Sharwama Wrap with garlic sauce

• Serve with a side of baked fries or sweet potato wedges.
• Pair with a simple cucumber tomato salad and hummus.
• Offer a platter of cut veggies and extra garlic sauce for dipping.
• Pack sliced chicken, toppings, and pita separately for a build your own wrap night.
• Serve the chicken over rice with garlic sauce and salad for a shawarma bowl.

Storage Success

Store leftover cooked chicken in an airtight container in the fridge for up to 4 days. Keep garlic sauce in a separate sealed container and use it within 5 days for best flavor. Store pita or tortillas at room temperature in their original bag or a zip top bag, and warm them again before serving. Reheat chicken in a skillet over medium heat with a splash of water so it stays tender and juicy.

Chicken Sharwama Wrap with Garlic Sauce

Chicken Sharwama Wrap with garlic sauce is a smoky, tangy, street-food style wrap with juicy spiced chicken tucked into warm flatbread and finished with a creamy garlic sauce.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Chicken

Ingredients

  

• 1 1/2 pounds boneless skinless chicken thighs
• 3 tablespoons plain Greek yogurt
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 lemon, juiced

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 3-5 cloves garlic, very finely minced or grated
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1-2 tablespoons cold water, as needed to thin

• 6-8 pita breads or large flour tortillas
• 1 cup shredded lettuce or thinly sliced cabbage
• 1 large tomato, thinly sliced or diced
• 1/2 small red onion, thinly sliced
• 1/2 cup sliced cucumber or quick pickles
• fresh parsley or cilantro, chopped
• crumbled feta, sliced jalapeños, or hot sauce, for serving

Instructions

 

1. In a large mixing bowl, whisk together the Greek yogurt, olive oil, minced garlic, cumin, smoked paprika, coriander, turmeric, black pepper, kosher salt, cinnamon, cayenne (if using), and lemon juice until smooth and well combined.
2. Pat the chicken thighs dry with paper towels and add them to the bowl. Toss until every piece is thoroughly coated in the marinade.
3. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to develop.

1. In a small bowl, whisk together the mayonnaise, Greek yogurt, grated garlic, lemon juice, olive oil, kosher salt, and black pepper until creamy and smooth.
2. Whisk in cold water 1 teaspoon at a time until the sauce is thick but spoonable.
3. Taste and adjust seasoning with more salt, lemon juice, or garlic as desired, then refrigerate until ready to serve.

1. Heat a large skillet or grill pan over medium-high heat and lightly oil the surface if needed.
2. Arrange the marinated chicken thighs in a single layer in the hot pan and cook for 5 to 7 minutes on the first side, until deeply browned.
3. Flip the chicken and cook for another 4 to 6 minutes, or until the thickest part of each piece reaches 165°F (74°C).
4. Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes, then slice it into thin strips.

1. While the chicken rests, warm the pita breads or tortillas in a dry skillet or directly over a low gas flame for 20 to 30 seconds per side, then stack them in a clean towel to keep warm and pliable.
2. Prepare the toppings by slicing the lettuce or cabbage, tomato, red onion, and cucumber, and chopping the herbs.

1. Lay a warm pita or tortilla on a plate and spread a generous spoonful of garlic sauce down the center.
2. Top with a layer of sliced chicken, then add lettuce or cabbage, tomato, red onion, cucumber, and herbs.
3. Drizzle with a little more garlic sauce and add feta, jalapeños, or hot sauce if desired.
4. Fold the sides of the bread over the filling and roll up from the bottom to form a snug wrap. Serve immediately.

Notes

Nutrition Information
Approximate per 1 wrap serving (1/6 of recipe, using pita and garlic sauce, without optional extras): 520 calories; fat 30 g; saturated fat 6 g; carbohydrates 35 g; fiber 2 g; sugars 5 g; protein 29 g; sodium 980 mg. Values will vary based on specific brands, amounts of sauce used, type of bread, and toppings.