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Loaded Chicken Shawarma Pita Wraps – Easy Homemade Recipe with Creamy Garlic Sauce

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These loaded chicken shawarma pita wraps feature juicy, spiced chicken, fresh veggies, and a creamy homemade garlic sauce, all wrapped in warm pita bread. Perfect for busy weeknights, potlucks, or family gatherings, this recipe delivers bold flavor and comforting satisfaction in under 45 minutes.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken thighs
  • 3 tbsp olive oil
  • 2 tbsp plain Greek yogurt
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper (optional)
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • Juice of 1 lemon
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 4 garlic cloves, finely minced
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 6 large pita breads
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup sliced cucumbers
  • ½ cup sliced red onions
  • ½ cup crumbled feta cheese (optional)
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. In a large mixing bowl, combine olive oil, Greek yogurt, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, black pepper, and lemon juice. Whisk well.
  2. Add chicken thighs to the marinade, turning to coat. Cover and marinate in the fridge for at least 30 minutes (up to 24 hours for deeper flavor).
  3. In a small bowl, combine mayonnaise, Greek yogurt, minced garlic, lemon juice, olive oil, salt, and black pepper. Whisk until smooth and creamy. Refrigerate until ready to serve.
  4. Heat a nonstick skillet or grill pan over medium-high heat and add a drizzle of olive oil. Cook marinated chicken thighs 5-7 minutes per side, until golden and cooked through (internal temp 165°F). Remove and let rest for 5 minutes, then slice thinly across the grain. (Alternatively, bake at 425°F for 20-25 minutes.)
  5. Wrap pita breads in foil and warm in a low oven (300°F) for 5-10 minutes, or briefly toast in a dry skillet.
  6. Slice cucumbers, dice tomatoes, shred lettuce, and thinly slice red onion.
  7. Lay out a warm pita bread. Spread a generous spoonful of garlic sauce, add lettuce, sliced chicken, tomatoes, cucumbers, red onions, and feta cheese. Garnish with parsley or cilantro.
  8. Fold up the pita, tucking in the ends for a snug wrap. Serve immediately while warm.

Notes

Marinate chicken longer for deeper flavor. Slice chicken thinly after resting for tenderness. If garlic sauce is too thick, thin with water or lemon juice. For extra crispy chicken, finish under the broiler for 2-3 minutes. Keep chicken, veggies, and sauce separate if prepping ahead. Use gluten-free pita for gluten-free wraps, and coconut yogurt/vegan mayo for dairy-free.

Nutrition

Keywords: chicken shawarma, pita wrap, garlic sauce, easy dinner, family meal, Middle Eastern, street food, homemade shawarma, healthy wrap, quick recipe

Find it online: https://forkifyfun.com/loaded-chicken-shawarma-pita-wraps-easy-homemade-recipe-with-creamy-garlic-sauce/