This Chicken Shawarma Wrap recipe is packed with vegetables and bold Mediterranean flavors. Juicy roasted chicken, crisp roasted vegetables and creamy tzatziki come together in a satisfying wrap that’s bright, nutritious and simple to prepare.
This is so yummy. A meal by itself. Delicious chicken and a delightful combination of vegetables with perfect spices and sauces. Kids will enjoy every bite.
– veenaazmanov
Why This Recipe is the Best
This is a year-round family favorite, especially in spring and summer when fresh vegetables are plentiful. It isn’t an attempt at an authentic street-style shawarma; instead, it uses shawarma-inspired seasoning to flavor a generous mix of roasted vegetables and chicken. The result is fresh, nutritious and full of layered flavors—easy to make and great for weeknights or casual gatherings.
We often serve these wraps with a crisp Mediterranean salad. The combination of roasted vegetables, tangy tzatziki and warm pita makes for a delightful meal.
Key Ingredients
Below are the essential components that give this wrap its signature taste. Small swaps are possible, but these items yield the best balance of texture and flavor.
- Vegetables – This version is intentionally vegetable-forward. Broccoli, cauliflower, sweet potato, carrots, zucchini and bell pepper roast well and pair beautifully with the shawarma spices. Use whatever you have on hand if desired.
- Shawarma Seasoning – A balanced blend of warm spices (cumin, paprika, turmeric, cinnamon, ginger, oregano and black pepper) creates the shawarma character. Salt and garlic complete the mix.
How to Make a Chicken Shawarma Wrap
Preheat the oven to 400°F (200°C). Thinly slice a red onion and chop broccoli, cauliflower, sweet potato and carrots into bite-sized pieces. Place the vegetables in a large bowl and toss with 2 tablespoons of olive oil.
Whisk the spice mix together in a small bowl, then sprinkle about two-thirds of it over the vegetables and toss until evenly coated. Lightly grease a large sheet pan and spread the vegetables in a single layer. Roast in the preheated oven.
After the vegetables have roasted for about 8–10 minutes, add cubed chicken breast that has been tossed with a little olive oil and the remaining spice mix. Add zucchini and bell pepper at the same time if using. Return the pan to the oven and roast until the chicken reaches 165°F (74°C) internal temperature and the vegetables are tender, about 10–15 more minutes.
While the sheet pan cooks, prepare the tzatziki: combine Greek yogurt with lemon juice, a pinch of salt, garlic powder (or fresh garlic) and finely minced cucumber. Thinly slice the remaining cucumber for the wrap and shred lettuce.
To assemble, place shredded lettuce on warm pita or naan, spoon on the chicken and roasted vegetable mixture, add sliced cucumber and finish with tzatziki. Add cherry or grape tomatoes for extra freshness if you like. The wrap is fresh and light, yet filling and flavorful.
How to Serve a Chicken Shawarma Wrap
Serve with complementary Mediterranean sides such as hummus, babaganoush, tabbouleh or tahini for a full spread. Alternatively, deconstruct the wrap and serve it over rice, quinoa or a bed of greens to make a shawarma bowl.
Top Tip
Do not overcook the chicken. Remove the pan from the oven as soon as the chicken registers 165°F / 74°C to keep it tender and juicy.
Recipe
Chicken Shawarma Wrap
Nicole
Ingredients
For the shawarma:
- 1 ½ pounds raw chicken breasts, cut into 1-inch cubes
- 1 large red onion, thinly sliced
- 1 medium sweet potato, chopped
- 4 large carrots, chopped
- 1 large head of broccoli, chopped
- 1 medium head of cauliflower, chopped
- 1 medium zucchini, sliced
- 1 bell pepper (any color), sliced
- 2 cucumbers — use 1 ⅔ thinly sliced for serving and ⅓ finely minced for tzatziki
- 3 Tablespoons olive oil, divided
For the spice mix:
- 1 ½ teaspoons cumin
- 1 ½ teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon garlic powder or 2 cloves minced
- ¾ teaspoon oregano
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
For the tzatziki:
- ¾ cup Greek yogurt
- 2 Tablespoons lemon juice
- ½ teaspoon garlic powder (or fresh garlic to taste)
- Pinch of salt
- ⅓ cucumber, finely minced
Optional for serving:
- Pitas or naan bread
- Cherry or grape tomatoes
Instructions
- Preheat the oven to 400°F (200°C).
- Finely slice the red onion. Chop broccoli, carrots, cauliflower and sweet potato and toss with 2 tablespoons olive oil.
- Whisk the spice mix together, then sprinkle about three-quarters of it over the vegetables and mix to combine.
- Lightly grease a sheet pan, spread the vegetables in a single layer and roast for 8–10 minutes.
- Toss the cubed chicken with 1 teaspoon olive oil and the remaining spice mix. Add the chicken, zucchini and bell pepper to the pan and return to the oven. Roast 10–15 minutes more until chicken reaches 165°F (74°C) and vegetables are tender.
- Thinly slice the cucumbers and shred lettuce while the pan finishes roasting.
Make the tzatziki:
- Whisk together Greek yogurt, lemon juice, garlic powder and a pinch of salt. Stir in the finely minced cucumber. Chill until ready to use.
Assemble:
- Place shredded lettuce on warm pita or naan. Top with the chicken and roasted vegetable mixture, add sliced cucumber and a generous spoonful of tzatziki. Add tomatoes if using. Serve immediately and enjoy.
Notes
- To make a more traditional plain chicken shawarma, omit most vegetables and reduce the spice quantity proportionally; cook the chicken as directed and assemble with tzatziki and pita.
- Make-ahead: Roast the filling and store it separately from the pita and fresh toppings. Refrigerate for up to 5 days and assemble when ready to serve. Flavors often deepen after a day in the fridge.
- Vegetarian option: Substitute chickpeas or roasted tofu for the chicken for a meatless version.
- Freezing: The cooked filling can be frozen for up to 2 months. Texture of some vegetables may soften after thawing, but the flavor remains enjoyable.
Nutrition
Calories: 265 kcal
Carbohydrates: 24 g
Protein: 26 g
Fat: 9 g (Saturated fat: 2 g)
Fiber: 7 g
Sodium: 485 mg
Potassium: 1240 mg
Vitamin A: 10366 IU
Vitamin C: 134 mg
Storage
Store pita, toppings and filling separately in airtight containers in the refrigerator. Reheat the filling in the oven, air fryer or microwave until hot, then assemble just before serving. The filling freezes well for up to two months—thaw overnight in the refrigerator before reheating.
Variations
Try one of these simple variations to change the dish:
- Plain Chicken Shawarma Wrap – Omit or reduce the roasted vegetables and adjust spices as desired.
- Chicken Shawarma Salad – Serve the spiced chicken and roasted vegetables over a bed of greens and use tzatziki as a dressing.
- Spicy – Add ½–1 teaspoon red pepper flakes to the spice mix for heat.