Chicken Shawarma Wraps

Chicken Shawarma Wraps


30 Minutes




Middle East




Nut Free

Making this recipe


Chicken breasts, finely sliced : 2

Vinegar : 1.5 teaspoons

Olive Oil : 1.5 tablespoons

Salt : Quarter of a teaspoon

Garlic cloves, crushed : 2 - 3

Lemon juice : 1 lemon

Tahini : 150ml / 5 fl. oz.

Yoghurt : 1.5 tablespoons

Cucumber, thinly sliced : Quarter of a cucumber

Red Onion, thinly sliced : Half

Tomatoes, chopped : 2

Flatbreads or Wraps : 2

Shawarma Seasoning : 2 teaspoons £2.50 (35g)

Sumac berries (optional) : Half a teaspoon £2.50 (33g)

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Chicken Shawarma Wraps

In a bowl, mix the chicken with the Shawarma spice blend, vinegar, olive oil, salt, half the garlic and half the lemon juice. Marinate in the fridge overnight.
In a heavy pan, cook the meat & marinade mixture until the chicken is fully cooked.

In a separate bowl, mix the tahini with the yogurt, cucumber, onion, tomatoes, sumac and remaining garlic and lemon juice.

Simply divide the cooked meat and the tahini mixture between the flatbreads or wraps, roll up and serve.

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