Chicken Shawarma Wraps with Roasted Potatoes and Feta Yogurt Sauce Recipe

Let me tell you, these Chicken Shawarma Wraps with Roasted Potatoes and Feta Yogurt Sauce Recipe have become one of my all-time favorite weeknight dinners. There’s just something so satisfying about the perfectly spiced, juicy chicken paired with those crispy roasted potatoes nestled inside a soft tortilla, all brightened up by a tangy, creamy feta yogurt sauce. When I first tried making this, I was hooked immediately – it’s full of flavor but surprisingly easy to pull off, even on a busy day.

What really makes this recipe special is how the flavors and textures come together so effortlessly. Whether you re cooking for your family or entertaining friends, these wraps are the kind of meal that feels both comforting and a little indulgent all at once. Plus, the recipe scales well, and you can prep parts ahead – so you ll find that it s just as perfect for a casual dinner at home as it is for meal prepping lunches. Trust me, once you make this Chicken Shawarma Wraps with Roasted Potatoes and Feta Yogurt Sauce Recipe, you’ll be coming back to it again and again.

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Ingredients You’ll Need

Each ingredient in this Chicken Shawarma Wraps with Roasted Potatoes and Feta Yogurt Sauce Recipe plays a role in creating that signature shawarma flavor with a fresh twist. Most are pantry staples or easy to find, but a couple of key tips will help you get the best results.

• Olive oil: Use quality extra virgin olive oil for marinades and roasting to add richness and boost flavors.
• Lemon juice: Fresh lemon juice brightens the marinade and adds that essential tangy lift.
• Garlic cloves: Fresh grated garlic gives real depth and warmth; avoid pre-minced jars if you can.
• Oregano: Dried oregano is classic here, lending a Mediterranean feel.
• Paprika: Sweet and smoky paprika brings color and subtle heat-don t skip it.
• Garlic powder: Adds a mellow garlic flavor to complement the fresh garlic and season the potatoes.
• Turmeric: This earthy spice adds a beautiful golden hue and warmth.
• Ground cloves: Just a pinch for complexity-too much can overpower, so be careful.
• Cumin: Essential for that authentic shawarma aroma.
• Brown sugar: Balances spices with a hint of sweetness, helping to caramelize the chicken.
• Kosher salt: Divided for seasoning the chicken and the potatoes evenly.
• Chicken tenders: Tender and quick-cooking, perfect for wraps (you can swap with chicken breasts if needed).
• Yukon gold potatoes: Their creamy texture and thin skin roast up golden and crispy beautifully.
• Feta cheese: Crumbled feta adds tang and saltiness that pairs perfectly with the yogurt.
• Greek yogurt: Thick and creamy, it balances the feta and gives the sauce that smooth, cooling texture.
• Dried rosemary: A subtle herbal note in the whipped feta sauce that you ll come to love.
• Butter lettuce: Torn into bite-sized pieces for a delicate, fresh crunch in the wrap.
• Diced tomato: Freshness and a pop of color-perfect with the savory filling.
• Red wine vinegar or lemon juice: Just a splash in the salad to brighten the flavors and tie everything together.
• Spinach tortillas: Or your favorite kind of wrap, soft and pliable enough to hold all that goodness without breaking.

Variations

I love how this Chicken Shawarma Wraps with Roasted Potatoes and Feta Yogurt Sauce Recipe is so adaptable to different tastes or dietary needs – I often tweak it depending on what I have or who I m cooking for. Don t be afraid to make it your own!

• Protein swap: In place of chicken tenders, I ve tried using thinly sliced beef or lamb for a more traditional shawarma twist – both work wonderfully.
• Vegetarian option: You can roast chickpeas or cauliflower with the same spice blend instead of chicken for a hearty meatless version.
• Spice level: Add a pinch of cayenne or a drizzle of harissa to kick up the heat if you like it spicy.
• Wrap alternatives: For gluten-free or low-carb options, try lettuce wraps or gluten-free tortillas – they re surprisingly tasty.

How to Make Chicken Shawarma Wraps with Roasted Potatoes and Feta Yogurt Sauce Recipe

Step 1: Marinate the Chicken the Right Way

Start by whisking together 1/4 cup olive oil, grated garlic, oregano, paprika, garlic powder, turmeric, ground cloves, cumin, brown sugar, and salt in a shallow dish. Then, add your chicken tenders, tossing or massaging the marinade into the meat with your hands or tongs. I personally like to let mine marinate at room temperature for 30 minutes-that really helps the chicken soak up the flavors without being cold on the inside. If you want to save time, you can also marinate it in the fridge for up to four hours.

Step 2: Prepare and Roast the Potatoes

While the chicken marinates, preheat your oven to 425°F and line a baking sheet with foil. Toss quartered Yukon gold potatoes with 1 tablespoon olive oil, the remaining salt, garlic powder, and freshly cracked black pepper. I love Yukon gold here because they roast to a crispy golden outside with a buttery inside every time. Spread them out on the baking sheet and roast for 15 minutes-this initial roasting jumpstarts their crispiness.

Step 3: Add Chicken and Finish Roasting

After 15 minutes, pull out the potatoes and push them to one side of the pan. Arrange the marinated chicken tenders on the other side and return the pan to the oven. Roast everything together for about 15 more minutes until the chicken is cooked through (juices run clear) and the potatoes are crispy and golden. I always use a meat thermometer to be sure my chicken reaches 165°F for safety and best texture.

Step 4: Whip Up the Feta Yogurt Sauce

While the chicken and potatoes finish, prepare your sauce. Pop crumbled feta, Greek yogurt, and dried rosemary into a mini food processor and blend until smooth. This whipped feta yogurt sauce is my favorite part-it cools down the spices and adds tangy creaminess. If you don t have a processor handy, just finely chop the feta and mix everything by hand; it won t be silky but will still taste delicious.

Step 5: Toss Together the Fresh Salad

In a bowl, combine torn butter lettuce, diced tomato, remaining olive oil, red wine vinegar (or lemon juice), oregano, and salt. Give it a gentle toss to bring everything together. This salad adds the perfect crunch and freshness to balance the richness of the chicken and potatoes inside your wrap.

Step 6: Assemble and Serve Your Shawarma Wraps

Lay a tortilla flat and spread a generous layer of the whipped feta yogurt sauce. Add some chicken tenders, roasted potatoes, and top with the fresh salad. Wrap it tightly and you re ready to dig in! If you re anything like me, these wraps go fast – so I like to keep extra sauce and salad on hand for second helpings.

How to Serve Chicken Shawarma Wraps with Roasted Potatoes and Feta Yogurt Sauce Recipe

Garnishes

I usually keep it simple with extra crumbled feta or a handful of chopped fresh parsley or cilantro sprinkled on top for color and freshness. Sometimes a drizzle of hot sauce or a squeeze of lemon juice adds a nice punch if I want a bit more zing. These small touches really elevate the wraps and make them feel a bit special.

Side Dishes

While the roasted potatoes are already inside the wraps, I like to serve a simple cucumber and tomato salad or a quick tabbouleh on the side to keep things light and fresh. A bowl of lentil soup also pairs beautifully for a heartier meal. And don t forget some pickled vegetables-those tangy bites contrast perfectly with the rich shawarma flavors.

Creative Ways to Present

For gatherings, I sometimes serve the ingredients buffet-style so guests can build their own wraps according to what they want-it’s a fun, interactive way to dine. Another time, I sliced the wraps into pinwheels for easy appetizer bites, which disappeared fast. Wraps can also be lightly grilled in a panini press to make them crispier and add a warm touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and potatoes separately in airtight containers in the fridge-this keeps them tasting fresher longer and prevents the potatoes from getting soggy. The whipped feta sauce also stores well in a sealed jar. Lettuce and tomatoes, though, are best added fresh when serving.

Freezing

If you want to freeze leftovers, I recommend freezing just the cooked chicken and potatoes without the fresh salad or sauce. Individually wrap portions and freeze for up to 3 months. When thawed, you can quickly warm them up in the oven or skillet.

Reheating

I find reheating the chicken and potatoes in a hot oven or skillet keeps them crispy and juicy, unlike microwaving, which can make them a bit soggy. Add fresh salad and the feta yogurt sauce just before serving for the best texture and flavor experience.

FAQs

Final Thoughts

This Chicken Shawarma Wraps with Roasted Potatoes and Feta Yogurt Sauce Recipe holds a special spot in my recipe collection because it manages to feel both exotic and homey at the same time. It s a crowd-pleaser that doesn t require hours in the kitchen, and I love how everyone gets to enjoy fresh, bold flavors with familiar ingredients. If you re looking to impress your weeknight dinner guests or just want a delicious, fuss-free meal for your family, give this a try-you ll thank me later!

Chicken Shawarma Wraps with Roasted Potatoes and Feta Yogurt Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 51 reviews

• Author: Jaden
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 30 minutes
• Yield: 6 wraps
• Category: Lunch
• Method: Baking
• Cuisine: Middle Eastern

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Description

Delicious and flavorful Chicken Shawarma Wraps featuring marinated chicken tenders and crispy roasted potatoes, complemented by a creamy whipped feta spread and fresh butter lettuce salad, all wrapped in soft spinach tortillas. This recipe combines Middle Eastern spices with fresh ingredients for a satisfying meal perfect for lunch or dinner.

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Ingredients

Units USM Scale 1x2x3x

Marinade & Chicken

• 1/4 cup + 2 1/2 tbsp olive oil, divided
• 2 tbsp lemon juice
• 4 garlic cloves, grated
• 1 1/4 tsp oregano, divided
• 2 tsp paprika
• 1 1/2 tsp garlic powder, divided
• 1 tsp turmeric
• 1/4 tsp ground cloves
• 1 1/2 tsp cumin
• 2 tsp brown sugar
• 1 1/4 tsp kosher salt, divided
• 1 lb chicken tenders

Potatoes

• 1 lb Yukon gold potatoes, quartered
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/2 tsp garlic powder
• Freshly cracked black pepper, to taste

Whipped Feta Spread

• 4 oz feta cheese
• 3 tbsp Greek yogurt
• 3/4 tsp dried rosemary
• Salt and pepper, to taste

Salad

• 2 cups butter lettuce, torn
• 1/2 cup diced tomato
• 1/2 tbsp olive oil
• 2 tsp red wine vinegar or lemon juice
• 1/4 tsp oregano
• 1/4 tsp kosher salt

Other

• 6 large spinach tortillas (or any kind of tortilla)

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Instructions

1. Preheat and Prepare Marinade: Preheat your oven to 425°F (220°C) and line a large baking sheet with foil. In a shallow dish, whisk together 1/4 cup olive oil, grated garlic, 1 tsp oregano, paprika, 1 tsp garlic powder, turmeric, ground cloves, cumin, brown sugar, and 1 tsp kosher salt. This aromatic mixture will infuse the chicken with authentic shawarma flavors.
2. Marinate Chicken: Add the chicken tenders to the marinade and use tongs or your hands to massage it thoroughly into the meat. Let the chicken marinate at room temperature for 30 minutes or refrigerate for up to four hours to deepen the flavor while you prepare the potatoes.
3. Season Potatoes: Toss the quartered Yukon gold potatoes with 1 tbsp olive oil, remaining 1/4 tsp kosher salt, 1/2 tsp garlic powder, and freshly cracked black pepper. Spread them evenly on one side of the foil-lined baking sheet.
4. Initial Roasting: Place the potatoes in the preheated oven and roast for 15 minutes. This starts the cooking process, allowing them to become crispy on the outside and tender inside.
5. Add Chicken and Continue Roasting: Remove the baking sheet from the oven, push the potatoes to one side, and arrange the marinated chicken tenders on the other side. Return the sheet to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.
6. Prepare Whipped Feta Spread: While chicken and potatoes finish cooking, combine the feta cheese, Greek yogurt, and dried rosemary in a mini food processor. Blend until smooth and creamy. Season with salt and pepper to taste. Alternatively, finely chop the feta and mix by hand with yogurt and rosemary for a chunkier texture.
7. Make Salad: In a bowl, combine torn butter lettuce, diced tomatoes, 1/2 tbsp olive oil, red wine vinegar (or lemon juice), 1/4 tsp oregano, and 1/4 tsp kosher salt. Toss gently to mix all flavors evenly.
8. Assemble Wraps: Lay out the tortillas and spread a generous layer of the whipped feta on each. Top with roasted chicken tenders and crispy potatoes, then add the fresh salad mixture. Wrap tightly and serve immediately to enjoy the blend of warm spiced chicken and fresh salad.

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Notes

• For best flavor, marinate the chicken for at least 30 minutes, but up to 4 hours.
• Yukon gold potatoes work well for roasting due to their creamy texture.
• Spinach tortillas add color and a subtle flavor but any tortilla of choice can be used.
• The whipped feta can be prepared ahead and stored in the refrigerator.
• If you don’t have a mini food processor, finely chopping the feta and mixing by hand works fine.
• This recipe can be doubled easily for more servings.
• Adjust the spices according to your taste preference for heat or smokiness.

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Nutrition

• Serving Size: 1 wrap
• Calories: 514
• Sugar: 5g
• Sodium: 1239mg
• Fat: 21g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0.01g
• Carbohydrates: 54g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 66mg