Chicken Shawarma Wraps with Pickled Veggies are a vibrant and flavorful take on a Middle Eastern classic. Tender, spiced chicken is marinated with aromatic spices and roasted or grilled to perfection, then wrapped in warm flatbreads with crisp, tangy pickled vegetables, fresh herbs, and creamy sauce. This dish delivers layers of flavor and texture—savory, slightly smoky chicken, bright pickles, and soft, warm bread. Perfect for lunch, dinner, or casual gatherings, these wraps are both satisfying and portable, making them an excellent choice for a family meal or a flavorful homemade takeout experience.

Why I Love This Recipe

I love this recipe because it brings the rich, aromatic flavors of authentic shawarma into a simple, homemade dish. The balance between spiced chicken and tangy pickled vegetables is irresistible, and it’s easy to customize with sauces and toppings to suit your taste. The wraps are hearty yet fresh, making every bite exciting and delicious.

Why This Is a Must-Try Dish

Chicken Shawarma Wraps with Pickled Veggies are a must-try because they deliver bold, aromatic flavors wrapped in a convenient, handheld meal. The marinated chicken is tender and packed with Middle Eastern spices, while the tangy pickled vegetables add a bright, zesty crunch that balances the richness of the meat. Each bite is layered with flavor, satisfying, and irresistibly delicious.

Preparation Time, Cooking Time, and Servings

Preparation Time: 20 minutes
Marination Time: 1–2 hours
Cooking Time: 15–20 minutes
Total Time: 1 hour 35 minutes to 2 hours 40 minutes

Servings: 4
Calories: Approximately 450 calories per serving

Course: Main Course
Cuisine: Middle Eastern

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken thighs or breasts
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Juice of 1 lemon

For the Pickled Veggies:

• 1 cup thinly sliced cucumber
• 1 cup thinly sliced red onion
• 1/2 cup carrot ribbons or thin slices
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 teaspoon salt

For Assembly:

• 4 large flatbreads or pita
• 1/2 cup plain Greek yogurt or tahini sauce
• Fresh parsley or cilantro for garnish
• Optional: sliced tomatoes or lettuce

Cooking Directions

This dish involves marinating the chicken, preparing quick pickled vegetables, cooking the chicken, and assembling the wraps with fresh toppings and sauce.

Step-by-Step Preparation Method

1. Marinate the Chicken: In a bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice. Add chicken and coat well. Cover and refrigerate for 1–2 hours.
2. Prepare the Pickled Veggies: In a small saucepan, combine vinegar, water, sugar, and salt. Heat until sugar dissolves. Place cucumber, onion, and carrots in a bowl and pour the hot pickling liquid over them. Let sit for at least 15 minutes.
3. Cook the Chicken: Preheat a grill, grill pan, or skillet over medium-high heat. Cook chicken for 5–7 minutes per side or until fully cooked. Remove and let rest for 5 minutes. Slice into thin strips.
4. Warm the Flatbreads: Heat flatbreads on a dry skillet or in the oven until soft and pliable.
5. Assemble the Wraps: Spread Greek yogurt or tahini sauce over the flatbread. Layer sliced chicken, pickled vegetables, fresh herbs, and optional lettuce or tomatoes.
6. Wrap and Serve: Fold the sides of the flatbread over the filling and roll tightly. Serve immediately while warm.

How to Serve This Recipe

Serve the chicken shawarma wraps immediately with extra yogurt or tahini sauce on the side. They pair well with a side of rice, roasted vegetables, or a fresh salad. Perfect for lunch, dinner, or casual gatherings.

Recipe Tips

• Use thighs for juicier chicken or breasts for a leaner option.
• Slice chicken thinly for authentic texture and easier wrapping.
• Quick-pickle vegetables to add brightness and crunch.
• Adjust spices in the marinade to taste; add chili for heat.
• Warm flatbreads before assembling to prevent tearing.

Variations in Detail

Beef or Lamb Shawarma: Replace chicken with thinly sliced beef or lamb.
Vegan Shawarma: Use marinated and roasted cauliflower or tofu instead of meat.
Spicy Shawarma: Add cayenne pepper or harissa to the marinade.
Mediterranean Wrap: Include olives, feta, and roasted red peppers for extra flavor.
Creamy Sauce: Use garlic aioli, tzatziki, or hummus instead of plain yogurt.

Freezing and Storage Time

Refrigerator: Store cooked chicken and pickled vegetables separately for up to 3 days. Assemble wraps fresh.
Freezer: Cooked chicken can be frozen for up to 1 month. Thaw in the refrigerator before reheating and assembling.

Special Equipment Needed

• Mixing bowls for marinade and pickling
• Grill, grill pan, or skillet
• Saucepan for pickling liquid
• Knife and cutting board
• Tongs or spatula
• Measuring spoons and cups

Frequently Asked Questions

Can I use store-bought pickled vegetables?
Yes, but homemade quick-pickled vegetables offer fresher flavor and crunch.

Can I make this wrap ahead of time?
Assemble just before serving to prevent soggy bread. You can prepare chicken and pickles in advance.

What type of flatbread works best?
Pita, lavash, or large tortilla wraps work well.

Can I use boneless skinless chicken breasts?
Yes, they work fine, though thighs remain juicier and more flavorful.

Conclusion

Chicken Shawarma Wraps with Pickled Veggies are a flavorful, vibrant, and satisfying meal that brings the taste of Middle Eastern street food to your kitchen. With spiced, juicy chicken, tangy pickled vegetables, and creamy sauce wrapped in warm flatbread, these wraps are perfect for lunch, dinner, or entertaining. Easy to prepare, customizable, and packed with flavor, this recipe is a must-try for anyone who loves bold, aromatic dishes.