Chicken Shawarma wraps made with flavor packed spiced chicken, topped with creamy shawarma white sauce and then toasted in a pan until juicy and perfectly golden brown. Serve with creamy Shawarma sauce in tortillas or pita bread for a great lunch or dinner that everyone will enjoy!
Slice chicken breasts into thin slices or small bite size pieces. To a large bowl, add the chicken breasts, yogurt, lemon juice, oil, garlic, and spice. Mix until well combined. You can also do this in a zipseal bag. At this point you can marinate up to 24 hours if desired.
Heat a large heavy duty pan over high heat. Add the chicken mixture to the pan and cook on high heat for 8-10 minutes or until the chicken is browned and cooked through.
To make the shawarma white sauce: Add all the ingredients to a blender and blend until smooth and creamy. Be sure all chunks of garlic are completely blended.
To Assemble: Lay tortillas or saj bread on a flat surface. I like to assemble on a parchment paper sheet. Add a good amount of chicken to each wrap. Top with pickled turnips or pickles, sliced onion, tomato, and a sprinkle of parsley. Generously drizzle a good amount of shawarma sauce and wrap tightly.
To Toast: This is an optional step but if you like the shawarma crispy, after wrapping the shawarma, brush with a thin layer of oil and toast in the same pan you cooked the chicken in. Don’t wash the pan as the shawarma will absorb the residual spices.
Notes
Bread: If you are not able to find saj bread, use Labense-style pita bread. Separate the pita in half so you are using one side of the pita for each wrap.
Cheesy Shawarma: if you are a fan of cheesy sandwiches, add a generous sprinkle of cheese into the shawarma when assembling.
For low-carb: use Mission or any other low-carb tortilla or make in a lettuce wrap.