Chicken Sharwama Wrap with garlic sauce is my cure for weeknight dinner indecision. When I want something fast, bold, and comforting, this is the wrap I make without overthinking it. It’s juicy, garlicky, a little tangy, and totally satisfying. If takeout is calling your name but your wallet says not today, this recipe is your buddy. I’ll walk you through it with simple steps, a handful of pantry spices, and a creamy garlic sauce that makes the whole thing sing. And yes, leftovers taste even better the next day. 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Chicken Sharwama Wrap with garlic sauce is a keeper: big on flavor with no weird tricks. Chicken Sharwama Wrap with garlic sauce is my cure for weeknight dinner indecision. When I want something fast, bold, and comforting, this is the wrap I…
WHY YOU WILL LOVE THIS RECIPE
This is the kind of meal that checks every box: easy, affordable, and packed with flavor. The marinade works its magic in minutes or overnight, the garlic sauce is simple but big on taste, and the whole wrap comes together in less than 40 minutes if you’re efficient. I’m all about recipes that don’t need a ton of special tools or weird ingredients, and this one keeps it real. It tastes like your favorite street food spot, only you’re in your kitchen and you can add as much garlic sauce as you want. No judgment here.
You’ll also love how flexible it is. Use thighs for extra juiciness or breasts if that’s what you’ve got. Swap pita for tortillas, add greens, toss in pickles or sliced onions, and you’re set. It’s a fast, balanced meal with protein, fresh crunch, and that signature shawarma warmth.
I tried this for a quick family dinner and my picky eater asked for seconds. The garlic sauce alone is a keeper. I’m making a double batch next time just for dipping.
And if you’re as obsessed with garlic as I am, you might also like this cozy side idea for another night: garlic butter chicken with parmesan rice. It’s comfort on a plate and pairs perfectly if you want a heartier spread. 
INGREDIENTS & SUBSTITUTIONS FOR THIS CHICKEN SHAWARMA WRAP RECIPE WITH GARLIC SAUCE
Here’s what you’ll need, plus a few easy swaps so you can work with what’s already in your kitchen.
- Chicken: Boneless skinless thighs are best for juicy results. Chicken breasts work too. Slice them thinner for quicker cooking.
- Yogurt: Plain Greek yogurt tenderizes the meat and adds tang. Regular plain yogurt or a dairy-free yogurt also works.
- Lemon juice: Fresh is best for a bright, clean flavor. Bottled works in a pinch.
- Olive oil: Helps the marinade cling and keeps chicken moist. Any neutral oil works.
- Garlic: Fresh minced garlic for both marinade and sauce. Don’t be shy.
- Spices: Ground cumin, coriander, paprika, turmeric, black pepper, and salt. Optional but amazing: a pinch of cinnamon and cayenne.
- Flatbreads: Pita, naan, or large tortillas. Warm them just before assembling.
- Crisp veggies: Sliced cucumbers, tomatoes, red onions, and lettuce. Add pickles if you like a salty kick.
- Garlic sauce base: Greek yogurt or a mix of yogurt and mayo, lemon juice, grated garlic, and a pinch of salt. Add a drizzle of olive oil for richness.
- Extras: Fresh parsley, cilantro, or mint. A sprinkle of sumac if you have it.
HOW TO MAKE THIS CHICKEN SHAWARMA WRAP RECIPE WITH GARLIC SAUCE [Step-by-Step Instructions with Photos]
Step 1: Make the marinade
In a bowl, mix 1 cup Greek yogurt, 3 tablespoons lemon juice, 2 tablespoons olive oil, 4 cloves minced garlic, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1.5 teaspoons paprika, 1 teaspoon turmeric, 1 teaspoon salt, and a few grinds of black pepper. Add a pinch of cinnamon and cayenne if you want that classic warmth and a tiny bit of heat.
Toss in 1.5 to 2 pounds of sliced chicken thighs or breasts. Coat well. Marinate at least 20 minutes while you prep the sauce and veggies, or up to 24 hours in the fridge for deeper flavor.
Step 2: Stir together the garlic sauce
In a small bowl, combine 3/4 cup Greek yogurt, 2 tablespoons mayo, 1 tablespoon lemon juice, 2 to 3 grated garlic cloves, 1 tablespoon olive oil, and a pinch of salt. Mix until smooth. Taste and adjust lemon or salt. It should be bright, creamy, and garlicky.
Tip: If you prefer a thinner sauce, splash in a teaspoon of water until it drizzles easily.
Step 3: Cook the chicken
Heat a large skillet over medium-high and add a little oil. Cook the chicken in batches so it sears instead of steaming. You want golden edges and cooked-through centers. For thighs, about 5 to 6 minutes per side. For thin breast slices, 3 to 4 minutes per side should do it. Don’t crowd the pan.
Let the chicken rest a few minutes, then slice into strips. This helps keep the juices inside where they belong.
Step 4: Warm your flatbreads and assemble
Warm your pitas or tortillas in a dry pan or directly over a low burner until soft and steamy. Spread a spoonful of garlic sauce down the center, pile on the sliced chicken, add cucumbers, tomatoes, and onions, then finish with more sauce and herbs. Wrap it up snugly.
For a cozy dinner spread, pair these with a simple garlicky side like this favorite: garlic butter chicken with parmesan rice on another night. It’s a crowd-pleaser and keeps the garlic party going.
If you’re here for that perfect takeout feel, Chicken Sharwama Wrap with garlic sauce will be your new go-to. The second the warm bread soaks up the garlicky juices, it’s game over.
If you love garlic sauces, here’s another idea to play with on pizza night: creamy garlic sauce for pizza. Different vibe, same garlic happiness.
WHAT EVEN IS CHICKEN SHAWARMA AND WHY IS IT SO SPECIAL?
Chicken shawarma is Middle Eastern street food at its best. Traditionally, spiced meat cooks on a vertical rotisserie, shaving off tender, crispy bits all day long. At home, we mimic that flavor by marinating the chicken with a fragrant spice blend and pan-searing it for those golden edges. The key is the balance: tangy lemon, warm spices, and a creamy, garlicky finish. The contrast of hot, juicy meat and cool, crisp veggies in a soft wrap is ridiculously satisfying.
Shawarma is also super flexible. It welcomes different toppings, sauces, and breads without losing its identity. The garlic sauce ties it all together, making each bite rich and bright. If you love exploring Middle Eastern flavors, try something new like grilled lamb kofta with yogurt sauce too. Same family of flavors, different personality, still delicious.
TIPS TO MAKE THE BEST Chicken Shawarma Wrap RECIPE
- Marinate long enough: Even 20 minutes helps, but 4 hours or overnight takes it to the next level.
- Dry the chicken before cooking: Lightly pat it so it sears nicely. You want caramelized edges.
- Don’t crowd the pan: Work in batches. Overcrowding leads to steaming, not searing.
- Warm the bread: A warm wrap is more pliable and way tastier.
- Slice thin: Thin chicken strips and thinly sliced onions give you that shawarma-shop texture.
- Taste the sauce: Garlic strength varies. Taste and adjust lemon and salt till it pops.
- Make it your own: Add pickle slices, shredded cabbage, or a sprinkle of sumac for tang.
- Meal prep friendly: Cook the chicken ahead, store with extra sauce, and assemble fresh for quick lunches.
Want a different wrap idea for lunch rotation? Check out this veggie-forward option: grilled zucchini and feta chickpea wrap. It’s light, flavorful, and great for mixing things up.
Oh, and one more reminder for best results: Chicken Sharwama Wrap with garlic sauce tastes amazing after a quick rest. Give the chicken a minute before slicing so those juices settle where they should.
Common Questions
Q: Can I bake the chicken instead of pan searing?
A: Yes. Bake at 425°F on a sheet pan for about 18 to 22 minutes, flipping halfway. Broil for the last minute or two for extra char.
Q: What if I don’t eat dairy?
A: Use a dairy-free yogurt for both marinade and sauce. The results are still tender and tasty.
Q: Can I make the garlic sauce ahead?
A: Absolutely. Make it up to 3 days in advance. It gets even better as the flavors meld.
Q: How do I keep wraps from tearing?
A: Warm the bread first so it’s flexible, don’t overfill, and tuck the sides in before rolling tightly.
Q: What sides go well with this?
A: A simple salad, crispy fries, or rice. If you’re in the mood for a fun swap, try Middle Eastern style sides like pickled turnips or a quick cucumber salad.
Ready to Wrap It Up?
Here’s the bottom line: juicy marinated chicken, a bright creamy garlic sauce, soft warm bread, and fresh crunchy veggies create a wrap you’ll keep coming back to. With a little prep and a handful of spices, you can make a takeout favorite at home any night. If you want more inspiration, this helpful guide to Chicken Shawarma with Garlic Sauce breaks down smart shortcuts, and this simple tutorial for an EASY Chicken Shawarma Wrap Recipe with Garlic Sauce is great for new cooks. Now go make your kitchen smell amazing, and don’t forget extra sauce on the side.
By the way, if you want a different Middle Eastern dinner the next time, give these a look later: grilled lamb kofta with yogurt sauce or pair tonight’s meal with a crisp side like that grilled zucchini and chickpea wrap for your veggie lovers. Enjoy every bite of your Chicken Sharwama Wrap with garlic sauce, and tag me if you try it.
Chicken Shawarma Wrap with Garlic Sauce
Ingredients
Method
- In a bowl, mix Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, salt, and black pepper.
- Add a pinch of cinnamon and cayenne if desired.
- Toss in sliced chicken, coat well, and marinate for at least 20 minutes or up to 24 hours in the fridge.
- In a small bowl, combine Greek yogurt, mayo, lemon juice, grated garlic, olive oil, and a pinch of salt.
- Mix until smooth and adjust seasoning to taste.
- If a thinner sauce is desired, add a teaspoon of water to achieve desired consistency.
- Heat a large skillet over medium-high heat and add a little oil.
- Cook the chicken in batches until golden and cooked through: about 5 to 6 minutes per side for thighs, and 3 to 4 minutes for thin breast slices.
- Let the chicken rest for a few minutes, then slice into strips.
- Warm flatbreads in a dry pan or over low heat until soft.
- Spread garlic sauce down the center of each wrap, add chicken, cucumbers, tomatoes, and onions.
- Finish with more sauce and herbs, then wrap snugly.
