Homemade Chicken Shawarma
Aromatic and juicy homemade shawarma in a flatbread wrap — a great alternative to takeout. Quick to prepare, filling, and flavorful, with ingredients you can easily customize.
Homemade Chicken Shawarma
Aromatic and juicy homemade shawarma in a flatbread wrap — a great alternative to takeout. Quick to prepare, filling, and flavorful, with ingredients you can easily customize.
By Emily Parker
Posted on May 16, 2025 | Last updated on June 1, 2025
Recipe Details
Ingredients
For the filling:
- 2 thin flatbreads or lavash
- 300 g (10 oz) chicken breast
- 1 tomato
- 1 fresh cucumber
- 100 g (3.5 oz) cabbage (white or napa)
- 1/2 red onion
- 2–3 pickled cucumbers
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Optional: paprika, garlic powder
For the sauce:
- 3 tbsp mayonnaise
- 2 tbsp sour cream or plain yogurt
- 1 tsp mustard
- 1–2 garlic cloves, minced
- Pinch of salt
Preparation Steps
-
Cook the chicken:
Cut the chicken into small pieces, season with salt, pepper, and paprika. Sauté in vegetable oil until golden brown (7–10 minutes).
-
Prepare the veggies:
Finely shred the cabbage, slice the tomato and cucumber into thin strips, cut the red onion into half-rings, and slice the pickles.
-
Make the sauce:
Mix mayonnaise, sour cream, mustard, minced garlic, and a pinch of salt.
-
Assemble the shawarma:
Spread some sauce on the flatbread, add chicken, vegetables, and top with more sauce.
-
Wrap and toast:
Fold the wrap like a burrito and toast it on a dry skillet until crispy and golden on both sides (2–3 minutes per side).
Chef's Tip
- For a juicier filling, add a bit of pickle brine or ketchup to the sauce.
- Press the wrap slightly while toasting for a denser, crispier result.
- For a lighter version, use yogurt instead of mayo and grilled chicken breast.
Nutrition Facts
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