If you’re craving a delicious meal that’s bursting with flavor yet incredibly simple to prepare, you’ve got to try my Easy Chicken Shawarma Wraps with Garlic Yoghurt Recipe. I absolutely love how this recipe combines tender, spiced chicken with a creamy garlic yoghurt sauce and crispy fries for that perfect bite every time. Whether you’re cooking for family or friends, these wraps come together quickly and always impress the crowd—trust me, you’ll keep coming back to this one!

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Why You’ll Love This Recipe

Flavor-packed marinade: The blend of spices and yoghurt tenderizes the chicken beautifully, giving you juicy, aromatic bites every time.
Simple and fast: Ready in about 40 minutes, it’s perfect for busy weeknights or last-minute gatherings.
Customizable toppings: Tomatoes, onions, mint, and sumac add fresh brightness—but you can easily switch these based on what you have.
Comfort food with a twist: Crispy fries inside the wrap take this shawarma to a whole new level of indulgence.

The dish shows a white plate with a flatbread base topped with white creamy sauce, sprinkled with red seasoning. On top of the sauce are sliced red tomatoes and thin purple onion slices. Above these are several pieces of grilled chicken with a brown crispy outside. On one side of the plate near the chicken are thick golden brown fries sprinkled with green chopped herbs. More green chopped herbs are scattered over the chicken and fries. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Shawarma Wraps, Chicken Shawarma Wraps with Garlic Yoghurt, flavorful chicken wraps, quick shawarma recipes, homemade chicken wraps

Ingredients You’ll Need

This recipe balances rich spices with fresh ingredients to create layers of flavor. Plus, most items are pantry staples or easily found in supermarkets, so it’s super convenient. Here’s what you’ll grab on your next shopping trip:

Flat lay of frozen French fries piled loosely, two ripe red tomatoes sliced into rounds, one whole red onion thinly sliced into delicate rings, a small handful of fresh bright green mint leaves, four soft Lebanese flatbreads stacked neatly, a small white ceramic bowl filled with creamy white Greek yoghurt, a small white ceramic bowl with smooth pale garlic dip, raw boneless, skinless chicken thighs arranged evenly, a small white ceramic bowl containing deep red tomato paste, a small white ceramic bowl with freshly squeezed lemon juice, a few cloves of whole fresh garlic, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with ground cumin powder, a small white ceramic bowl with ground cardamom powder, a small white ceramic bowl with sweet paprika powder, a small white ceramic bowl with smoked paprika powder, a small white ceramic bowl holding coarse sea salt flakes, a small white ceramic bowl with freshly cracked black pepper, all ingredients spaced evenly and symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Shawarma Wraps, Chicken Shawarma Wraps with Garlic Yoghurt, flavorful chicken wraps, quick shawarma recipes, homemade chicken wraps

Frozen French fries: Adds a fun crispy element inside the wrap; feel free to bake or air-fry for extra crunch.
Tomatoes: Fresh slices add juiciness and a little zing to every bite.
Red onion: Thinly sliced for a mild bite and crunch.
Fresh mint leaves: Optional but highly recommended for that authentic fresh flavor punch.
Lebanese flatbreads or wraps: These hold everything together perfectly; naan or pita works great too.
Sumac: A pleasantly tangy Middle Eastern spice that brightens up the finished wrap.
Greek yoghurt: Key for the creamy garlic yoghurt sauce and the chicken marinade.
Toum or garlic dip: Adds extra garlic punch—if you can’t find it, fresh garlic with salt works well too.
Chicken thighs: Boneless and skinless keep things juicy and tender, but chicken breast works if preferred.
Tomato paste: Helps deepen the marinade flavor and adds a touch of sweetness.
Lemon juice: Adds bright acidity that balances the spices.
Garlic and spices: A blend of minced garlic, cumin, cardamom, garlic and onion powders, sweet and smoked paprika, salt, pepper—all essential to authentic shawarma flavor.
Olive oil: For moisture and to help the marinade work its magic.
Water: Helps loosen the pan bits while cooking for extra flavor in the sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is so adaptable. You can easily mix up the toppings or try different breads depending on what you have on hand—this keeps it exciting every time. Here are some ideas you might enjoy:

Use chicken breast instead of thighs: If you prefer a leaner option, chicken breasts work well but watch the cooking time to avoid drying out.
Make it vegetarian: Swap chicken for roasted cauliflower or falafel—both absorb the spices beautifully.
Different bread: I’ve tried these in pita, naan, and even sturdy taco shells for a fun twist.
Extra heat: If you like spice, add a dash of cayenne or chili flakes into your marinade or drizzle some harissa sauce inside the wrap.

How to Make Easy Chicken Shawarma Wraps with Garlic Yoghurt Recipe

Step 1: Get Your Fries and Veggies Ready

Start by cooking the frozen fries—either in the oven or air fryer—following the package instructions so they come out nice and crispy. While those cook, slice your tomatoes and thinly slice the red onion. If you’re using fresh mint, roughly chop the leaves now. Having these ready before the chicken hits the pan makes assembly ultra-smooth, trust me.

Step 2: Make the Garlic Yoghurt Sauce

In a small bowl, mix Greek yoghurt with toum or your garlic dip. If you don’t have ready-made garlic sauce, no worries—simply stir in freshly minced garlic and a pinch of salt. This sauce is the perfect cool counter to the spicy chicken, so don’t be shy with it!

Step 3: Marinate the Chicken

In a large bowl, toss the chicken thighs with tomato paste, Greek yoghurt, lemon juice, garlic, and all your spices—cumin, cardamom, garlic powder, onion powder, sweet and smoked paprika, salt, pepper, and olive oil. Make sure every piece gets coated evenly. You can cook the chicken right away or cover and refrigerate it for up to 24 hours if you want deeper flavor. This marinade step is where the magic happens—don’t skip it!

Step 4: Cook the Chicken

Heat a heavy-based frying pan over medium-high heat until hot, then add the marinated chicken. Cook for 5–6 minutes on each side until the chicken is cooked through and gets a nice char. In the last few minutes, pour in the water to loosen the flavorful, crispy bits stuck to the pan—it adds serious depth to your wrap when drizzled on top. Let the chicken rest a few minutes before slicing into thin strips.

Step 5: Assemble Your Wraps

Lay out your bread and spread a generous layer of the garlic yoghurt sauce in the center. Top with sliced chicken, crispy fries, tomato slices, red onion, fresh mint, and a sprinkle of sumac if you have it. Fold the flatbread’s sides up taco-style and serve immediately with extra garlic yoghurt sauce on the side. I promise, the combination of warm, spiced chicken and cool garlicky sauce with fries inside is addictive!

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Pro Tips for Making Easy Chicken Shawarma Wraps with Garlic Yoghurt Recipe

Marinate ahead: I love marinating the chicken overnight to let the flavors really soak in—it makes a noticeable difference.
Don’t overcrowd the pan: Cook the chicken in batches if needed to get that nice char without steaming.
Use thick yoghurt: Greek yoghurt works best for a creamy sauce that holds up well inside the wrap.
Rest the chicken: Let your chicken rest before slicing to keep it juicy and tender.

How to Serve Easy Chicken Shawarma Wraps with Garlic Yoghurt Recipe

The image shows a white plate with a thick base of flatbread topped with a layer of creamy white sauce. On top of the sauce, there are slices of red tomato and thin rings of purple onion. Grilled pieces of brown, slightly charred chicken are arranged on top of the veggies, sprinkled with chopped green herbs. Thick, golden fries seasoned with a dark powder lean on the chicken. The plate is placed on a white marbled surface, and the food looks fresh and colorful. photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Shawarma Wraps, Chicken Shawarma Wraps with Garlic Yoghurt, flavorful chicken wraps, quick shawarma recipes, homemade chicken wraps

Garnishes

My go-to garnishes include fresh mint for brightness, a sprinkle of sumac to add tang, and extra sliced red onions for crunch and sharpness. Sometimes I throw in a few pickled cucumbers or turn to tahini drizzles to switch up the flavor profile—play around with what you love!

Side Dishes

I often serve these wraps alongside simple fattoush salad or a bowl of hummus and warm pita chips. Roasted vegetables or a fresh cucumber and tomato salad also pair perfectly and keep the meal light yet satisfying.

Creative Ways to Present

For festive gatherings, I like to slice the wraps into manageable bite-sized pieces and secure them with toothpicks—it makes them perfect finger food. Another fun idea is to build a shawarma platter where everyone assembles their own wraps from bowls of chicken, sauces, fries, and toppings. It’s interactive and loads of fun.

Make Ahead and Storage

Storing Leftovers

I store leftover cooked chicken and fries separately in airtight containers in the fridge for up to 3 days. This keeps the textures from getting soggy. The garlic yoghurt sauce keeps fresh for about the same time when stored chilled.

Freezing

If you want to freeze cooked chicken shawarma, pack it tightly in a freezer-safe container or bag without the fries. The fries don’t freeze well and can become soggy. The chicken keeps nicely for up to 3 months.

Reheating

I reheat leftover chicken in a pan over medium heat to keep that char intact, adding a splash of water if needed to prevent drying. Fries are best reheated in the oven or air fryer to regain crispness. I recommend adding fresh garlic yoghurt sauce after reheating for that fresh creamy bite.

FAQs

Can I use chicken breast instead of thighs for this recipe?

Absolutely! Chicken breast works fine, just be sure to not overcook it since it’s leaner and can dry out. Marinating helps keep it juicy, and cooking it for slightly less time than thighs usually does the trick.
What if I can’t find toum or Middle Eastern garlic dip?

No worries—just make your garlic yoghurt sauce by adding freshly minced garlic and a pinch of salt to Greek yoghurt. It won’t be exactly toum, but it will still provide that delicious garlic flavor that pairs perfectly with the chicken.
Can I make the chicken shawarma in advance?

Yes! Marinating the chicken a day ahead intensifies the flavors. Cooked chicken can be refrigerated for up to 3 days and reheated before assembling your wraps without losing much of its juiciness.
Is sumac necessary in this recipe?

Sumac adds a delightful tanginess and a slight citrus note that really lifts the wraps, but if you don’t have it, don’t stress—it’s optional and the wraps will still be delicious without it.

Final Thoughts

This Easy Chicken Shawarma Wraps with Garlic Yoghurt Recipe has become a staple in my kitchen because it’s quick, incredibly tasty, and so versatile. I remember the first time I made it for a casual dinner and how everyone was asking for seconds—it just has this comforting, vibrant feel that brings people together. I can’t recommend it enough, so go ahead and give it a try; I’m sure it’ll become one of your family favorites too!