Name: Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 500 g (1 lb 2 oz) boneless, skinless chicken thighs (can substitute chicken breast); 1 tbsp tomato paste (concentrated puree); 2 tbsp Greek yoghurt; 2 tbsp lemon juice; 1 tsp freshly minced garlic; 2 tsp ground cumin; 1 tsp ground cardamom; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp sweet paprika; 1 tsp smoked paprika; 1 tsp sea salt flakes; ½ tsp freshly cracked black pepper; 3 tbsp olive oil; ¼ cup (60 ml) water; 1 cup (250 g) Greek yoghurt; 2 tbsp toum or Middle Eastern garlic dip/sauce (or ½ tsp freshly minced garlic + ½ tsp salt); 400 g (14 oz) frozen French fries; 2 tomatoes, sliced; 1 red onion, finely sliced; 1 tbsp roughly chopped fresh mint leaves (optional); 4 Lebanese flatbreads, pita breads, wraps or naan breads; ½ tsp sumac (optional)

If you’re craving something bursting with flavor and just downright satisfying, you’re going to love this Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe. I absolutely love how the tender, spiced chicken pairs with the creamy garlic yoghurt sauce and crispy fries—it’s like a party in every bite! I’m excited to share all my tips so you can nail this recipe on your first try and have a delicious meal ready in under an hour.

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Why You’ll Love This Recipe

Bold, Vibrant Flavors: The mix of spices and garlic yoghurt sauce creates an irresistible shawarma experience at home.
Easy and Quick to Make: From marinade to plate in about 40 minutes, perfect for weeknights.
Family-Friendly and Customizable: Everyone can add their favorite toppings and sides for a taco-style meal everyone loves.

The dish shows a white plate with a flatbread base topped with white creamy sauce, sprinkled with red seasoning. On top of the sauce are sliced red tomatoes and thin purple onion slices. Above these are several pieces of grilled chicken with a brown crispy outside. On one side of the plate near the chicken are thick golden brown fries sprinkled with green chopped herbs. More green chopped herbs are scattered over the chicken and fries. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Shawarma Wraps with Garlic Yoghurt Sauce, shawarma wraps, homemade chicken shawarma, garlic yoghurt sauce recipe, quick dinner ideas

Ingredients You’ll Need

The ingredients here blend fresh, pantry staples, and those little Middle Eastern touches that bring everything together. Don’t worry if you can’t find something—I’ll share easy swaps so you won’t miss a beat.

Flat lay of frozen French fries piled loosely, two ripe red tomatoes sliced into rounds, one whole red onion thinly sliced into delicate rings, a small handful of fresh bright green mint leaves, four soft Lebanese flatbreads stacked neatly, a small white ceramic bowl filled with creamy white Greek yoghurt, a small white ceramic bowl with smooth pale garlic dip, raw boneless, skinless chicken thighs arranged evenly, a small white ceramic bowl containing deep red tomato paste, a small white ceramic bowl with freshly squeezed lemon juice, a few cloves of whole fresh garlic, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with ground cumin powder, a small white ceramic bowl with ground cardamom powder, a small white ceramic bowl with sweet paprika powder, a small white ceramic bowl with smoked paprika powder, a small white ceramic bowl holding coarse sea salt flakes, a small white ceramic bowl with freshly cracked black pepper, all ingredients spaced evenly and symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Shawarma Wraps with Garlic Yoghurt Sauce, shawarma wraps, homemade chicken shawarma, garlic yoghurt sauce recipe, quick dinner ideas

Frozen French fries: These add a crispy, fun twist inside the wrap, but you can swap for homemade fries if you prefer.
Tomatoes: Fresh and juicy, they provide brightness and balance out the spices.
Red onion: Thinly sliced for a little crunch and mild bite—don’t skip these!
Fresh mint leaves: Optional, but they add a lovely refreshing aroma and flavor if you have them on hand.
Lebanese flatbreads or wraps: I like using Lebanese flatbreads, but pita, naan, or your favorite wraps all work great.
Sumac: This tangy spice is optional but adds a unique zest that’s totally worth trying.
Greek yoghurt: The creamy base for the garlic yoghurt sauce and marinade—full fat makes the best sauce.
Toum or garlic dip: If you can find toum (a garlic sauce), perfect! If not, simple minced garlic & salt make a fine substitute.
Boneless, skinless chicken thighs: I prefer thighs here for juiciness, but chicken breast works if you want leaner meat.
Tomato paste: Adds depth and a subtle sweetness to the marinade.
Lemon juice: The acidity brightens the marinade and tenderizes the chicken.
Spices (cumin, cardamom, garlic powder, onion powder, sweet & smoked paprika, sea salt, black pepper): This spice blend is what really makes your chicken sing—buy fresh ground if you can.
Olive oil: For moisture and to help crisp up the chicken.
Water: Added toward the end to loosen the pan juices and build flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe based on what’s in my fridge or the mood we’re in. Feel free to play around to suit your taste buds and dietary needs.

Vegetarian Variation: Swap the chicken for falafel or grilled halloumi—both are fantastic wrapped up with the garlic yoghurt.
Spicy Kick: Add a drizzle of harissa or chili sauce inside for some heat that my family adores.
Low-Carb Option: Use large lettuce leaves instead of flatbread to keep it light but still packed with flavor.
Different Proteins: I’ve tried turkey thighs or even beef strips marinated the same way and it worked beautifully—so versatile!

How to Make Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe

Step 1: Prep Your Sides and Sauce

Before tackling the chicken, pop those frozen fries in the oven or air fryer per the package instructions—you want them nice and crispy. While they cook, slice the tomatoes and red onions finely, and chop your mint if you’re using it. Whisk together the Greek yoghurt and toum or minced garlic with salt in a small bowl for that dreamy garlic yoghurt sauce. I always make this first so the flavors mingle nicely while I work on the chicken.

Step 2: Marinate the Chicken

In a large bowl, toss your chicken thighs with the tomato paste, yoghurt, lemon juice, garlic, all the spices, salt, pepper, and olive oil. It looks like a lot, but this blend is what gives you the classic shawarma flavor. Use tongs or your hands (wear gloves if you prefer) to coat every piece. You can cook the chicken right away or refrigerate it up to 24 hours for a deeper flavor; I find it tastes even better the next day!

Step 3: Cook to Perfection

Heat a heavy frying pan over medium-high until hot. Sear the chicken pieces for 5-6 minutes each side—you’re aiming for a nice, slightly charred color that locks in juiciness. About 3 minutes before you finish cooking, add the water to the pan to deglaze and release those irresistible browned bits—trust me, this step adds amazing flavor. Let the chicken rest a few minutes, then slice it thinly. Don’t rush this part, as resting keeps it juicy and tender.

Step 4: Assemble Your Wraps

Lay your flatbreads or wraps flat on plates. Spread a generous ladle of the garlic yoghurt sauce down the center, then layer with sliced chicken, crispy fries, tomatoes, onions, and fresh mint. If you have sumac on hand, sprinkle some on top for that tangy brightness—it’s such a nice finishing touch. Fold the sides up taco-style, and you’re ready to dive in!

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Pro Tips for Making Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe

Marinate Overnight: For the best flavor and tender chicken, let it sit in the fridge overnight if you have time—I swear it tastes like it was slow-cooked.
Use Thighs, Not Breasts: Chicken thighs stay juicy and don’t dry out as quickly under the high heat cooking this recipe calls for.
Don’t Skip the Pan Juice De-Glaze: Adding water at the end to pull up those flavorful bits makes the sliced chicken extra saucy and delicious.
Serve Immediately: To keep fries crispy and bread fresh, assemble wraps just before serving—and serve extra garlic yoghurt sauce on the side.

How to Serve Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe

The image shows a white plate with a thick base of flatbread topped with a layer of creamy white sauce. On top of the sauce, there are slices of red tomato and thin rings of purple onion. Grilled pieces of brown, slightly charred chicken are arranged on top of the veggies, sprinkled with chopped green herbs. Thick, golden fries seasoned with a dark powder lean on the chicken. The plate is placed on a white marbled surface, and the food looks fresh and colorful. photo taken with an iphone --ar 2:3 --v 7 - Chicken Shawarma Wraps with Garlic Yoghurt Sauce, shawarma wraps, homemade chicken shawarma, garlic yoghurt sauce recipe, quick dinner ideas

Garnishes

I always top mine with fresh mint because it wakes up all those warm spices, but thinly sliced cucumbers or radishes add a nice crunch too. If you like a punch of acidity, a quick sprinkle of sumac or a squeeze of fresh lemon juice finishes it perfectly.

Side Dishes

To keep the Middle Eastern vibe going, I pair these wraps with simple fattoush salad or a warm chickpea salad. Sometimes, if I’m feeling indulgent, some spiced rice or crispy roasted cauliflower does the trick.

Creative Ways to Present

For casual dinner parties, I’ve laid out all the components buffet-style so everyone can build their own wraps with toppings and sauces, which is always a hit. You can also cut the wraps into smaller sliders, wrapping them in parchment for a grab-and-go vibe—that trick saved me hosting game nights!

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken and sauce separately in airtight containers in the fridge—this keeps the chicken juicy and the sauce fresh. The fries lose their crisp, so I usually toss those or re-crisp them in the air fryer before eating.

Freezing

If I have extra marinated chicken, I freeze it raw in portions before cooking. This way, I can thaw and cook fresh whenever the shawarma craving hits. Cooked leftovers freeze okay but the texture softens a bit after reheating.

Reheating

The best way to reheat chicken shawarma is gently in a skillet with a splash of water to keep it moist. Reheat wraps open-faced in a warm oven rather than microwaving to avoid sogginess, then add fresh toppings and sauce after warming.

FAQs

Can I use chicken breast instead of thighs for this Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe?

Yes, you can substitute chicken breast. Keep in mind that breasts can dry out faster, so watch your cooking time closely and consider marinating longer to help keep them juicy. Lower heat and shorter cooking time usually work best.
What is toum and can I make the garlic yoghurt sauce without it?

Toum is a Middle Eastern garlic sauce that’s creamy and pungent, perfect for this recipe. If you don’t have toum, no worries—mix freshly minced garlic with salt into your Greek yoghurt for a delicious substitute that still tastes great.
Can I prepare parts of this Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe in advance?

Definitely! You can marinate the chicken up to 24 hours ahead and make the garlic yoghurt sauce in advance too. Fries and assembly are best done fresh before serving for the best texture.
Is there a gluten-free version of this recipe?

Yes, simply use gluten-free wraps or large lettuce leaves instead of flatbread. Just make sure the fries are gluten-free as well—many frozen fries are naturally gluten-free but check labels to be sure.

Final Thoughts

This Chicken Shawarma Wraps with Garlic Yoghurt Sauce Recipe is one of those dishes I keep coming back to because it’s comforting, packed with flavor, and comes together so easily. It’s perfect for those nights when you want something impressive but don’t have hours to spend in the kitchen. I hope you enjoy making it as much as I do—trust me, once you try it, it’s going to become a staple in your meal rotation. Grab those ingredients, and let’s get cooking!