Chicken Shawarma Wraps with Pickled Veggies and Garlic Yogurt Sauce

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Chicken Shawarma Wraps with Pickled Veggies and Garlic Yogurt Sauce

350 Reviews

★★★★★ 4.5/5

Intro by Chef Amber (AI Chef):

Get ready to spice up your weeknight dinner routine with these Chicken Shawarma Wraps! Inspired by Middle Eastern street food, these wraps are bursting with flavor thanks to warm, marinated chicken, crunchy pickled veggies, and a cool, garlicky yogurt sauce. All rolled into soft flatbread, this meal is both satisfying and easy to prep ahead—perfect for busy families or casual gatherings!

Nutrition Facts

Calories410 ; fat 18g; Carbohydrates 29g; Protein 32g. Fiber: 3g

Descriptions

Juicy, spiced chicken meets bright pickled veggies and creamy garlic yogurt sauce in these mouthwatering shawarma wraps. Whether you’re making them for a weeknight dinner or serving a crowd, they offer a flavorful, handheld meal that feels like a treat but is easy enough for everyday cooking. Serve with fries, a side salad, or extra pickles for the full experience!

Directions

Step 1

Marinate the Chicken:

- In a large bowl, mix the yogurt, olive oil, lemon juice, garlic, and all the spices. Add the chicken thighs and coat well.Seal and chill the marinated chicken for at least an hour—or let it soak overnight to let those bold shawarma spices really work their magic.

Step 2

Make the Pickled Veggies:

- In a small saucepan, stir together the vinegar, water, sugar, and salt, then bring it to a gentle simmer to create a quick, tangy brine.Bring to a simmer, then pour over the sliced veggies in a jar or bowl. Let sit at least 30 minutes (or refrigerate up to a week).

Step 3

Prepare the Garlic Yogurt Sauce:

- Blend the Greek yogurt with freshly grated garlic, a splash of lemon juice, a drizzle of olive oil, and a pinch of salt and pepper until smooth and creamy.Chill until ready to use.

Step 4

Cook the Chicken:

- Set a skillet or grill pan over medium-high heat and let it get nice and hot before adding the chicken for a perfect sear.Sear the marinated chicken thighs for 5–6 minutes on each side, letting them develop a deep golden crust while cooking through to juicy perfection. Let rest 5 minutes, then slice thinly.

Step 5

Assemble the Wraps:

- Warm your pita or flatbread. Layer with greens, sliced chicken, pickled veggies, and a generous drizzle of garlic yogurt sauce. Roll or fold and dig in!

Pro Tips

Grill the chicken for a smoky flavor boost.

Use store-bought pickled veggies if short on time.

Add hot sauce or chili flakes for a spicy twist!

Creative Variations

Beef Shawarma Wraps: Swap chicken for marinated flank steak.

Veggie Style: Use roasted cauliflower or falafel instead of chicken.

Low-Carb Option: Serve in lettuce cups or over cauliflower rice.

FAQs

Q: Can I make this ahead of time?
Yes! The chicken, pickled veggies, and sauce all keep well in the fridge. Just assemble fresh when ready to eat.

Q: Is it okay to swap in chicken breast instead of thighs?Absolutely—just be careful not to overcook, as breasts can dry out more easily.

Q: What’s the best bread to use?
Soft pita, naan, or lavash wraps all work great. Choose whatever is soft and foldable.

Advice for Gifting

Create a DIY shawarma wrap kit with marinated chicken, pickled veggies, yogurt sauce, and flatbreads packed in separate containers. It’s a fun gift for new parents, busy friends, or anyone who could use a delicious, no-fuss dinner.

Fun Ways to Serve

Build-your-own shawarma bar for parties or family dinners.

Serve wraps sliced in halves or quarters for appetizers.

Wrap them in foil and keep warm in a cooler for picnics or road trips.

Final Thoughts

These Chicken Shawarma Wraps hit all the marks—spicy, tangy, creamy, and oh-so-satisfying. Whether you’re feeding picky eaters or flavor fanatics, they’re bound to be a hit. Quick, flavorful, and totally customizable, they’ll easily become a go-to in your meal rotation.