These Chicken Shawarma Wraps bring the flavors of the Middle East right to your kitchen with tender marinated chicken, golden roasted potatoes, and a creamy feta yogurt sauce.
Packed with protein and fiber, and balanced with healthy fats, this quick and satisfying wrap is perfect for everyday meals, meal prep, or a family dinner that feels both indulgent and wholesome.
Quick Chicken Shawarma Wraps
Equipment
- 1 Large Baking Sheet
- 1 mini food processor or blender
- 1 Medium bowl
- Measuring Spoons and Cups
- Tongs or hands for marinating
- Aluminum foil
Ingredients
For the Chicken & Marinade:
- ¼ cup + 2 1/2 tbsp olive oil divided
- 2 tbsp lemon juice
- 4 garlic cloves grated
- 1 ¼ tsp dried oregano divided
- 2 tsp paprika
- 1 ½ tsp garlic powder divided
- 1 tsp turmeric
- ¼ tsp ground cloves
- 1 ½ tsp ground cumin
- 2 tsp brown sugar
- 1 ¼ tsp kosher salt divided
- 1 lb chicken tenders
For the Potatoes:
- 1 lb Yukon gold potatoes quartered
- 1 tbsp olive oil
- ½ tsp garlic powder
- Freshly cracked black pepper to taste
For the Feta Yogurt Sauce:
- 4 oz feta
- 3 tbsp Greek yogurt
- ¾ tsp dried rosemary
- Salt & pepper to taste
For the Salad:
- 2 cups butter lettuce torn
- ½ cup diced tomato
- ½ tbsp olive oil
- 2 tsp red wine vinegar or lemon juice
- ¼ tsp oregano
- ¼ tsp salt
For Assembly:
- 6 large spinach tortillas or preferred tortillas
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for crispy potatoes and perfectly cooked chicken. Line a large baking sheet with aluminum foil for easy cleanup and even roasting. Make sure the foil covers the entire pan, and lightly brush it with a bit of olive oil to prevent sticking.
- Make the Chicken Marinade: In a shallow mixing bowl, combine 1/4 cup olive oil, 4 grated garlic cloves, 1 teaspoon oregano, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon turmeric, 1/4 teaspoon ground cloves, 1 1/2 teaspoons cumin, 2 teaspoons brown sugar, and 1 teaspoon kosher salt. Whisk the ingredients thoroughly until the marinade is smooth and fragrant, releasing the aromatic spices.
- Marinate the Chicken: Place 1 lb chicken tenders into the prepared marinade. Using tongs or your clean hands, massage the marinade into each piece of chicken so that every surface is fully coated. Let the chicken sit for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor infusion.The longer it marinates, the more the spices will penetrate the chicken, resulting in juicier and more flavorful meat.
- Prepare the Potatoes: While the chicken marinates, quarter 1 lb of Yukon gold potatoes into evenly sized pieces for uniform roasting. In a medium bowl or directly on the foil-lined baking sheet, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and a pinch of freshly cracked black pepper. Ensure each potato piece is lightly coated so they roast to a golden crisp.
- Start Roasting the Potatoes: Spread the potatoes evenly on the baking sheet, leaving some space between each piece. Place them in the preheated oven and roast for 15 minutes. This initial roasting helps the potatoes start browning without overcooking the chicken later.
- Add the Chicken to the Oven: After the potatoes have roasted for 15 minutes, remove the pan from the oven. Move the potatoes to one side of the sheet to make room for the chicken. Arrange the marinated chicken tenders on the empty side of the baking sheet, keeping them spaced slightly apart to ensure even cooking. Return the pan to the oven and roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy.
- Prepare the Whipped Feta Yogurt Sauce: While the chicken and potatoes finish roasting, make the creamy sauce. In a mini food processor or blender, combine 4 oz of feta, 3 tablespoons Greek yogurt, and 3/4 teaspoon dried rosemary. Blend until smooth and creamy. Taste and adjust the seasoning with a pinch of salt and freshly cracked black pepper if needed. For a chunkier texture, you can finely chop the feta and mix by hand, which gives a rustic, flavorful sauce.
- Toss the Salad: In a medium bowl, combine 2 cups torn butter lettuce, 1/2 cup diced tomato, 1/2 tablespoon olive oil, 2 teaspoons red wine vinegar or lemon juice, 1/4 teaspoon oregano, and 1/4 teaspoon salt. Gently toss until all ingredients are evenly coated. This fresh salad adds a bright, crisp contrast to the warm chicken and potatoes.
- Assemble the Wraps: Lay out 6 large spinach tortillas (or your preferred tortilla) on a clean surface. Spread a generous layer of whipped feta yogurt sauce across the center of each tortilla. Layer on roasted chicken tenders, then top with crispy roasted potatoes. Finally, add a handful of the tossed salad on top for freshness and crunch.
- Wrap and Serve: Fold in the sides of the tortilla and roll it tightly from the bottom to the top to secure all the fillings inside. Serve immediately while warm, or wrap in parchment paper for a grab-and-go meal. These wraps are perfect for lunchboxes, quick weeknight dinners, or meal prep for the week.
- Optional Serving Tips: For extra flavor, drizzle a little extra lemon juice or sprinkle a pinch of paprika over the finished wrap. Serve with pickled vegetables or a side of hummus for a complete Middle Eastern-inspired meal. These wraps also store well in the fridge for up to 2 days and can be reheated in the oven or air fryer to restore crispiness.
Notes
- Marinate the chicken for at least 30 minutes to allow the flavors to penetrate; for best results, refrigerate up to 4 hours.
- Cut potatoes into uniform pieces to ensure even roasting and crispiness.
- Use Greek yogurt in the feta sauce for creaminess and added protein; adjust consistency with a splash of water if needed.
- Spinach tortillas or whole wheat wraps are great healthy alternatives for added fiber.
- Roasted potatoes can be prepared ahead of time and reheated for a quick assembly.
- For extra flavor, sprinkle smoked paprika or sumac over the finished wraps.
- Wraps are best enjoyed immediately, but they can be stored in the fridge and reheated gently in the oven or air fryer.
Chef’s Secrets For Perfect Flavor
The key to a truly flavorful Chicken Shawarma Wrap is in the marinade and roasting technique.
Massaging the spices and olive oil into the chicken allows each piece to absorb the aroma of garlic, turmeric, paprika, and cumin fully.
Marinating at room temperature for a short period enhances tenderness, while a longer chill in the fridge deepens the flavor.
Roasting the potatoes separately for the first 15 minutes ensures they become golden and crispy before the chicken cooks alongside them, preventing sogginess.
Finally, blending the feta and yogurt creates a smooth sauce that balances the spiced chicken with creamy tang, giving every bite a rich, layered taste.
Serving Suggestions For Every Meal
These wraps are versatile enough to serve for lunch, dinner, or even a casual brunch.
Pair them with pickled vegetables, a light cucumber salad, or a simple tabbouleh for added freshness.
A side of roasted vegetables or a small serving of hummus complements the savory shawarma flavors perfectly.
For a more indulgent option, drizzle a little tahini or hot sauce over the wrap before serving.
They also work wonderfully as part of a meal prep plan—prepare all components in advance, then assemble wraps just before eating to retain their crisp texture and vibrant flavors.
Storage Tips To Keep Fresh
Store leftover chicken, potatoes, and whipped feta sauce separately in airtight containers in the refrigerator for up to 2–3 days.
This prevents the wraps from becoming soggy and maintains the integrity of the flavors.
Wrap the tortillas in foil or parchment paper to avoid drying out.
When reheating, use an oven, toaster oven, or air fryer to maintain crispiness of the chicken and potatoes—microwave reheating works in a pinch but may soften textures.
Assembling the wraps fresh each day ensures the salad remains crisp, the sauce creamy, and the chicken tender.
Frequently Asked Questions
1. Can I use other cuts of chicken?
Yes! Boneless, skinless chicken breasts or thighs work well. Thighs offer more juiciness and slightly richer flavor, while breasts remain leaner.
Adjust cooking times accordingly: breasts may cook a bit faster, and thighs slightly longer to ensure they’re fully done.
2. How can I make this recipe gluten-free?
Simply swap the tortillas for gluten-free wraps or lettuce leaves for a low-carb option.
All other ingredients—chicken, potatoes, feta, and yogurt—are naturally gluten-free, so the flavor remains authentic.
3. Can I make this ahead of time?
Absolutely! Marinate the chicken and roast the potatoes in advance. Keep the sauce in a sealed container in the fridge.
Assemble wraps only when ready to serve to preserve crisp textures and fresh salad.
4. Is there a vegetarian alternative?
Yes! Roasted chickpeas, seasoned tofu, or grilled halloumi can replace the chicken.
Keep the spices, potatoes, and feta yogurt sauce the same to maintain the signature shawarma flavor profile.
5. How can I add more vegetables?
Add bell peppers, cucumbers, red onion, or shredded carrots to the salad. Lightly sautéed zucchini or eggplant can also be added to the wraps.
Extra veggies not only enhance flavor but increase fiber and nutrients.
