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Flavorful Shawarma Chicken Wraps Recipe with Easy Garlic Tahini Sauce

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These shawarma chicken wraps combine smoky, spiced chicken thighs with a creamy garlic tahini sauce, wrapped in warm tortillas for a quick and satisfying meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into strips
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 2 cloves garlic, minced
  • Juice of half a lemon
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup tahini paste
  • 2 cloves garlic, finely minced or grated
  • 3 tbsp fresh lemon juice
  • 2–3 tbsp warm water
  • 1/2 tsp ground cumin
  • Salt to taste
  • 4 large flour tortillas or flatbreads
  • 1 cup shredded lettuce or mixed greens
  • 1 medium tomato, thinly sliced
  • 1/2 small red onion, thinly sliced
  • Fresh parsley or cilantro leaves for garnish
  • Optional: pickled cucumbers or turnips

Instructions

  1. In a large bowl, combine olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, minced garlic, lemon juice, salt, and pepper. Add chicken strips and toss to coat evenly. Cover and marinate for at least 20 minutes or up to 2 hours in the fridge.
  2. While the chicken marinates, whisk together tahini paste, minced garlic, lemon juice, and cumin in a small bowl. Slowly add warm water one tablespoon at a time, whisking until sauce is creamy and pourable. Season with salt to taste.
  3. Heat a large non-stick skillet over medium-high heat. Add marinated chicken strips in a single layer, cooking in batches if needed. Sear chicken for 4-5 minutes per side until fully cooked and caramelized.
  4. Warm tortillas in a dry skillet or wrap in foil and heat in a 350°F (175°C) oven for 5-7 minutes until soft and pliable.
  5. Lay a warm tortilla flat and spread a generous spoonful of garlic tahini sauce over the center. Add shredded lettuce, sliced tomato, red onion, and pickles if using. Top with cooked chicken and sprinkle with fresh parsley or cilantro. Fold sides in and roll tightly.
  6. Serve wraps immediately while chicken is warm and sauce fresh. If needed, wrap in foil and keep warm in a low oven.

Notes

Marinate chicken for at least 20 minutes to infuse flavors; longer marinating up to 24 hours intensifies taste. Avoid overcrowding the pan to ensure proper searing. Add warm water gradually to tahini sauce for perfect consistency. Use gluten-free tortillas or lettuce leaves for gluten-free option. Reheat leftovers gently to avoid soggy tortillas.

Nutrition

Keywords: shawarma, chicken wraps, garlic tahini sauce, easy dinner, quick recipe, Middle Eastern, healthy wraps, weeknight meal

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