These chicken shawarma wraps are bursting with flavor and are surprisingly easy to make. The tender, perfectly spiced chicken is complemented by a creamy, dreamy tahini sauce that will have you licking your fingers. I created this recipe after a trip to Lebanon; I've adapted it slightly to make it perfect for my own family. It’s simple enough for a weeknight dinner, yet fancy enough to impress your friends! Trust me, your tastebuds will thank you!
I always add a personal touch by including freshly chopped tomatoes and crisp lettuce in my wraps. Feel free to experiment with other veggies; shredded carrots, cucumbers, or even some grilled bell peppers would add extra vibrancy and deliciousness! Also, if you have some fresh herbs on hand, like parsley or mint, chopping them up to add a bright, herbaceous punch is a really great idea. Don't forget the hot sauce—a little heat adds a spicy kick that I absolutely adore!
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Small bowl
- Sharp knife
- Cutting board
- Large skillet
- Wooden spoon
- Spatula
- Tortillas or pita bread
Chicken-Shawarma-Wraps-with-Tahini-Sauce
This recipe provides a delicious and simple way to make chicken shawarma wraps with a homemade tahini sauce. It’s perfect for a quick weeknight dinner or a fun weekend meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle the chicken marinade. In a large bowl, combine 1.5 lbs boneless, skinless chicken thighs (cubed), 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Make sure each chicken piece is fully coated in that delicious marinade! Let it sit for at least 30 minutes, or even better, a few hours in the fridge to really soak up those flavors. My tip? Marinate overnight for the most amazing flavor!
- Next, get that chicken sizzling! Heat a large skillet over medium-high heat. Once it's hot, add the marinated chicken. Cook, stirring occasionally, until it's fully cooked through and nicely browned – about 8-10 minutes. Don't overcrowd the pan; work in batches if necessary. Trust me, this is worth the extra effort! It ensures the chicken gets perfectly browned and crispy. You want those lovely char marks!
- Now for the tahini sauce – oh my gosh, it's so good! In a small bowl, whisk together 1/2 cup tahini, 1/4 cup lemon juice, 2 tablespoons water (add more if needed to reach desired consistency), 1 clove garlic (minced), 1/4 teaspoon salt, and a pinch of black pepper. Taste it and adjust seasonings as needed. Want it a little sweeter? Add a touch of honey or maple syrup. It’s all about personal preference. This sauce totally transforms the wraps!
- Almost there! Warm your tortillas or pita bread – you can heat them in a pan or microwave, whichever you prefer. Spread a generous layer of the tahini sauce inside each wrap. Seriously, don't be shy with the sauce; it’s the star! Top with the cooked chicken and any extra veggies you like – I love a simple mix of shredded lettuce and diced tomatoes. Then, wrap it tightly and enjoy your amazing shawarma wraps! You did it! You made restaurant-quality shawarma at home!
📝 Notes
- Adjust spice levels to your preference.
- For extra flavor, marinate the chicken overnight.
- Add your favorite toppings to the wraps!
🍎 Nutrition
Calories: 450kcal
Protein: 35g
Fat: 20g
Carbohydrates: 25g
Fiber: 2g
Calcium: 20mg
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