Chicken Shawarma Wraps (Grilled Or Instant Pot!)

My easy, 30-minute recipe for Grilled Chicken Shawarma Wraps is a savior on busy weeknights. Featuring juicy, warmly spiced chicken tucked into whole wheat pitas with creamy yogurt dill sauce and plenty of crunchy veggies, these grilled chicken wraps are the best way to welcome warmer weather.

Now that the temps are less frigid, Tommy and I have been having a blast reviving our love for outdoor cooking. From rosemary balsamic chicken to juicy grilled steak salads, most of our meals have been coming off the grill lately, and I couldn’t be happier about it.

First, who doesn’t love being al fresco on a warm, summery evening? It’s such a great way to unwind after a long day — especially with a refreshing glass of lavender lemonade. Second, making your meals on the grill means no pots or pans to wash — a huge bonus for someone who feels like she spends half her day over the sink!

But the real charm of BBQ cooking is the deliciously smoky flavor it imparts. This grilled shawarma chicken is just our newest obsession and a really popular street food! It’s marinated in warm, cozy, Middle Eastern flavors, charred to perfection, and layered into pita wraps with cooling yogurt sauce, crunchy cukes, juicy tomatoes, and fresh spinach for an all-in-one balanced meal. YUM!

Jump to:

• What is Chicken Shawarma?
• What does it taste like?
• Why You’ll Love This Grilled Chicken Shawarma Wrap Recipe
• Ingredients Needed
• Substitutions
• How To Make Easy Chicken Shawarma Wraps
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• FAQs
• Grilled Chicken Shawarma Recipe Nutrition
• Pricing Info
• More 30-Minute Meals
• Recipe

What is Chicken Shawarma?

Chicken shawarma is a popular Middle Eastern dish made by marinating flavorful chicken in a blend of an aromatic spice mixture, then slowly roasting it on a vertical spit. The meat is shaved off in thin slices and is often served wrapped in a soft flatbread with various accouterments like cucumbers, tomatoes, and creamy sauces, or served as bowls or platters with rice and veggies.

While we don’t have the set-up to make it on a vertical spit, this homemade chicken shawarma is grilled to impart some of the smoky flavor of the authentic spit-roasted kind. And friends? It’s real good.

What does it taste like?

Juicy, tender slices of boneless skinless chicken breast are rubbed in a cozy mix of spices including cinnamon, paprika, turmeric, and a hint of nutmeg, creating a warm, slightly smoky, and unmistakably rich taste. 

The spiced chicken is balanced by the creamy richness of Greek yogurt sauce infused with fresh dill, lemon juice, and a touch of Dijon mustard, adding a refreshingly tangy zing that cuts through the spices.

This yummy mix is wrapped in soft, whole wheat pitas, with fresh spinach and ripe tomatoes for juicy crunch. Each chicken shawarma wrap is a delicious study in contrasts — hot chicken and cooling cucumbers, crisp veggies and creamy sauce, warm spices and bright acidity. It’s a crunchy-chewy-creamy-tangy-spicy marvel!

Why You’ll Love This Grilled Chicken Shawarma Wrap Recipe

• Quick & Easy – With no marination time and just 10 minutes of prep, this easy chicken shawarma pita recipe is the poster child of snappy meals. You’ll be sitting down to dinner just 30 minutes after you start!
• Cleanup is a Snap – You only need 2 mixing bowls, a knife, and a cutting board to make my speedy shawarma wrap recipe — one bowl for the chicken, one for the yogurt sauce, and a place to slice your veggies. Isn’t grilling season the best??
• Versatile & Adaptable – Don’t feel like your only option is using grilled chicken for wraps — it’s just as good in a salad or grain bowl, or served simply with the starch and veggie of your choice. 

Ingredients Needed

Before you get scared away by this list of a lot of ingredients for chicken shawarma, take a closer look — 8 of them are spices you likely have on hand, and the rest are either pantry staples or are easy to find at any grocery store. Here’s what to grab:

• Boneless Skinless Chicken Breasts – The primary source of lean protein for our shawarma wraps.
• Avocado Oil – This neutral oil both has a high smoke point (making it ideal for grilling) and is heart healthy. 
• Cinnamon & Nutmeg – If you’ve yet to try using cinnamon or nutmeg in savory recipes, there’s no better time than now. They both add a sweet warmth that plays off the earthy turmeric beautifully.
• Paprika – I used regular ol’ sweet paprika, but you’re welcome to use either hot or smoked paprika if you prefer.
• Turmeric – This bright yellow root (which is related to ginger) is a must for real chicken shawarma. It also happens to be super anti-inflammatory, especially when paired with the curcumin present in black pepper. 
• Garlic Powder & Onion Powder – These allium powders add the sweet complexity of sautéed garlic and onions with exactly zero fuss.
• Plain Greek Yogurt – Thick Greek yogurt provides the perfect base for our quasi-tzatziki sauce for chicken shawarma.
• Cucumber – When minced fine or grated and added to the yogurt sauce, cucumber adds an extra cooling flavor.
• Lemon Juice – If possible, use fresh lemon juice for the best, brightest flavor.
• Fresh Dill – For grassy, citrusy, sweet herbaceousness.
• Dijon Mustard – For a little extra tang in the sauce.
• Whole Wheat Pita Bread – Opting for whole wheat pitas means you’ll get an extra boost of fiber and whole-grain goodness.
• Spinach – Adding a handful of leafy greens to your wrap is a quick and painless way to get a full serving of veggies.
• Tomato – For juicy, sweet acidity.
• Kosher Salt & Freshly Ground Black Pepper – For seasoning.

Substitutions

Need to tweak this grilled chicken wraps recipe? Have at it! Here are some easy ingredient swaps to try:

• Boneless Skinless Chicken Breasts – We prefer eating lean chicken breast meat, but boneless skinless chicken thighs will also work beautifully.
• Avocado Oil – Any neutral-flavored, high smoke point oil will work here. Avocado is my favorite for heart health, but canola isn’t bad either.
• Spices – Feel free to swap in a store-bought shawarma seasoning blend, or use the Middle Eastern spice mix of your choice.
• Plain Greek Yogurt – If you only have plain regular yogurt, you can strain it though a paper towel- or cheesecloth-lined mesh strainer for about 12 hours until the whey separates. (The whey makes for an excellent meat tenderizer if you want to add it to your spice mix and marinate the chicken in it!) You can also use Skyr or labneh instead.
• Cucumber – If you don’t have any on hand, sliced zucchini is a pretty good approximation. You can also swap in another crunchy veggie like green bell peppers or use zingy pickles instead, but just add them directly to the wrap instead of the sauce.
• Lemon Juice – Red wine vinegar, white wine vinegar, champagne vinegar, or even lime juice can all be used for that bright pop of acidity.
• Fresh Dill – While I definitely prefer the flavor of fresh, you can use about ⅓ as much dried dill instead. If you go this route, I recommend letting the yogurt sauce sit for about 30 minutes to an hour to allow the dill flavor to really come to life.
• Dijon Mustard – You’re welcome to use spicy brown mustard, yellow mustard, or powdered mustard in a pinch.
• Whole Wheat Pitas – Regular pitas (made with white flour) aren’t as nutritious, but they sure are delicious. You can also use any flatbread (e.g. naan bread) or tortilla wrap you prefer.
• Spinach – Try mixed greens or peppery arugula or watercress instead.
• Tomato – Opt for another sweet veggie like roasted red peppers. You can also use red onion or pantry-friendly sun-dried tomatoes for a more umami flavor-profile.

How To Make Easy Chicken Shawarma Wraps

These healthy grilled chicken wraps come together in a flash. Here’s how:

Step 1: Prep. Preheat your grill to 450°. Toss the chicken in the oil and all the spices, coating evenly on all sides.

Step 2: Grill Chicken Shawarma. Place the chicken on the grill and cook for 10 minutes. After 10 minutes, flip the chicken and cook an additional 5-6 minutes, or until the chicken reaches an internal temperature of 165°. Transfer the grilled chicken to a plate and allow to cool for about 10 minutes. 

Step 3: Slice. Once cool enough to handle, slice the chicken against the grain or shred into chicken pieces and set aside.

Step 4: Make Yogurt Dill Sauce. Combine all the yogurt dill sauce ingredients in a medium bowl and set aside.

Step 5: Assemble Wraps. Spread the dill sauce evenly over each pita, then top with vegetables, chicken, and more dill sauce. Serve & enjoy!

Optional Variations & Dietary Adjustments

As much as we love this shawarma chicken wrap recipe, there are plenty of ways for you to make it your own. Here are just a few ideas to get you started:

• Dairy-Free – Can’t do lactose? Swap in the vegan Greek yogurt substitute of your choice! Alternatively, try using hummus as your creamy element instead.
• Gluten-Free – Either use your favorite gluten-free pita wraps, or serve your shawarma chicken and veggies as power bowls.
• Spicy – Feel free to add a little fire to your grilled chicken by adding cayenne pepper to your seasoning mix.

Serving Suggestions

• Solo-Style – This shawarma wrap recipe is a favorite of mine because it has all the hallmarks of a balanced meal — lean protein, whole grains, and fresh veggies all in one! As such, you really don’t need anything else. 
• Veggies on the Side – If you want to add extra heft to the meal, try a batch of my crispy sweet potato wedges, air fryer asparagus, or the easy veggie side of your choice.
• Sweet Treats – I’m a firm believer that dessert is part of a healthy diet — after all, what’s life without a little indulgence? When the mercury rises, there’s nothing like a frosty boba ice cream pop or a scoop of mint coconut ice cream at the end of a meal.  
• Drink it In – Finally, don’t forget to hydrate! Whether it’s with a tasty homemade strawberry soda (add some strawberry syrup to seltzer), fruit-infused water, or a glass of wine (not super hydrating, but delicious!), make sure you’ve got something to wash it all down.

Recipe Success Tips

• Use a cheese grater to make short work of mincing the cucumber.
• Start with fresh ingredients. Soft pita, and fresh veggies, herbs, and lemon juice make all the difference.
• Don’t move the chicken around too much. Once it’s on the grill, try not to disturb it for at least 7-8 minutes. This will help ensure the breasts don’t stick to the grates because the meat will get singed to a nice crust.
• Invest in a good thermometer. Whether you get a grill thermometer with a probe or a quick-read thermometer, getting the right temperature is more than half the battle. Make sure you don’t cook the breasts past 165F and you’ll be rewarded with deliciously juicy chicken!
• Don’t rush the rest. Let your grilled chicken hang out for the full 10 minutes for the juiciest results.

FAQs

Grilled Chicken Shawarma Recipe Nutrition

Let’s break down what’s in one serving of this delicious wrap: 

You’re looking at 436 calories, which is pretty decent for a main meal. You get a nice hit of protein—29 grams—to keep you feeling full and fueled. There’s 13 grams of fat, which isn’t too shabby, especially considering it’s mostly from good fats in avocado oil. 

Carbs are at 54 grams, but you’re also getting a solid 7 grams of fiber to help keep things moving, if you know what I mean. 😉 And, while it’s a tad high on sodium at 835 mg, you can easily balance it out with lower-sodium choices throughout your day. So, all in all, it’s a tasty, nutritious choice that you should feel good about!

Total nutritional content per serving is:

• Calories: 436 calories
• Total Fat: 13 grams
• Protein: 29 grams
• Sodium: 835 mg
• Carbohydrates: 54 grams
• Fiber: 7 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 2 chicken breasts (boneless/skinless): $5.09
• 2 tbsp avocado oil: $0.37
• 1 tsp cinnamon: $0.02
• 1 tsp paprika: $0.03
• 1 ½ tsp garlic powder: $0.04
• 1 tsp turmeric: $0.05
• 3/4 tsp salt: $0.02
• ½ tsp onion powder: $0.01
• ¼ tsp black pepper: $0.01
• ¼ tsp nutmeg: $0.02
• ½ cup plain Greek yogurt: $0.70
• 1 cucumber: $0.68
• 2 tbsp lemon juice: $0.04
• 1 tbsp fresh dill minced: $0.30
• 2 tsp dijon mustard: $0.10
• 4 whole wheat pitas: $2.99
• 1 cup spinach leaves: $0.49
• 1 large tomato: $0.54

The total comes out to be about $11.50 or roughly $2.88 per wrap!

More 30-Minute Meals

Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!

Recipe

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xoxo Megan