In just 20-minutes, enjoy Chicken Shawarma Wraps with charred naan flatbreads, seasoned rotisserie chicken, veggies, and a quick simple sauce.
Easy Chicken Shawarma Wraps
These wraps aren’t traditional, but they have the same flavors as Chicken Shawarma and take less than 30 mins—no long marinating needed!
This quick meal has been a favorite at my house.
It has four main parts: store-bought naan, rotisserie chicken, a quick three-ingredient veggie mix, and an easy sauce. Below, I break each down with time-saving tips!
Rotisserie Chicken
The meat is ready in minutes with pre-cooked, seasoned chicken. A few spices add shawarma-style flavor.
For the fastest prep, use pre-shredded rotisserie chicken or shred extra chicken ahead of time for easy wraps.
The Sauce
The sauce for these Chicken Shawarma Wraps is a favorite—quick to make and even better after chilling. Prepping it ahead saves time at dinner.
- Use full-fat Greek yogurt for a thick, non-watery sauce. Greek God’s® plain traditional Greek yogurt is my favorite.
- Drain the cucumber well. It holds a lot of water, which can thin the sauce and weaken the flavor. Squeeze it out with paper towels or cheesecloth first.
- Pick the right cucumber. Use English or Persian cucumbers—regular ones are too watery and lack flavor.
- Use fresh lemon. The sauce needs zest and juice, so skip bottled lemon juice. When zesting, avoid the bitter white part under the peel.
- Save time with pre-minced garlic!
Veggies for Chicken Shawarma Wraps
While the chicken cooks, I make a quick veggie salad!
- Onions: If raw red onion tastes too strong, I soak the slices in cold water with a little salt, then drain before adding.
- Tomatoes: Cherry tomatoes are my favorite, but any juicy kind works.
- Cucumbers: Since the sauce already uses English or Persian cucumbers, I use them here too.
Naan In Chicken Shawarma Wraps
My family loves naan bread, so I use it in creative ways—like a crust for Pesto Pizza or a shell for Ground Beef Naan Tacos.
Favorite naan: Stonefire® mini naan works great for Chicken Shawarma Wraps. If minis aren’t available, just cut a full naan in half.
Quick Tip
Naan is a traditional bread from the Middle East. It’s similar to pita bread and is a staple in native cultures.
These wraps are all about speed, but charring the naan is worth the extra mins. It’s easy to do while the sauce simmers.
How To Char Naan:
- Spray both sides with olive oil cooking spray.
- Place over a gas stovetop flame for 15-20 seconds per side, flipping with tongs.
No gas stove? Warm naan in the oven:
- Preheat to 200°F.
- Stack naan, wrap in foil, and heat for 5 mins.
More Easy Dinner Recipes
- BBQ Chicken Sandwich Recipe in 15 minutes!
- Mediterranean Wrap with sun-dried tomatoes and pesto
- Margherita Pizza on naan
- Creamy Pesto Pasta with broccoli
- Asian Chicken Tacos with rotisserie chicken
Chicken Shawarma Wraps
Equipment
Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground turmeric
- 1 teaspoon chicken bouillon powder
- 1-1/2 tablespoons olive oil
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup hot water
- 3 cups shredded rotisserie chicken
- 8 mini naan flatbreads I love Stonefire
- 1/2 large red onion diced or thinly sliced
- 2 cups diced English cucumber or Persian cucumbers
- 2 cups diced cherry tomatoes
- 3 tablespoons minced fresh parsley optional
- 1/2 cup grated English cucumber or Persian cucumber
- 1/2 cup full-fat plain Greek yogurt
- 1 teaspoon minced garlic
- 1-1/2 teaspoons red wine vinegar
- 1 large lemon zested and juiced
- 1-1/2 tablespoons olive oil
Instructions
- Sauce: prepare the sauce first so it can chill before serving. Grate a cucumber with the large holes of a grater. Line a small bowl with a few paper towels (or clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber (to keep the sauce from being watery). Once drained, add to a medium bowl. Zest and juice lemon to get 1/2 tsp zest and 1 tbsp juice. Stir in the rest of the sauce ingredients as well as salt and pepper to taste (I add 1/4 tsp salt and a pinch of pepper). Cover the bowl and refrigerate until ready to serve.
- Place all the chicken seasonings (including chicken bouillon powder) in a small bowl and stir together.
- Heat the olive oil in a large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds to a minute. Add all the chicken seasonings and stir for 1 minute. Reduce heat as needed to avoid burning as the spices get fragrant. Mix in tomato paste and 1 cup hot water. Stir until combined and smooth. Bring to a boil, reduce to a rapid simmer, and cook for 2–4 minutes or until slightly thickened/reduced. Add shredded chicken and toss to combine. Taste and adjust seasonings to preference, adding additional salt if needed. Season with lemon juice (I add 2 tbsp). Remove from heat.
- In a large bowl, toss the diced or thinly sliced red onion, sliced cucumber, and diced tomatoes. Add fresh parsley if desired. Season with salt and pepper (just a pinch) and toss to combine.
- Lightly spray both sides of the naan with cooking spray. “Grill” naan on the stovetop over the open flame until slightly charred, about 10–20 seconds per side (see note 1). Set aside.
- Add charred naan bread to plates. Top with seasoned chicken, veggies, then lots of sauce. Enjoy immediately.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We make this recipe ALL the time. Easy, light and full of amazing flavor!
So thrilled to hear this! Thanks Christy!
Prep time is longer than indicated but very tasty.
So thrilled you enjoyed this! Thanks for your comment!
hi. what is chicken bouillon powder. If I am unable to obtain this what can i use instead? I am in South Africa.
It may be called a stock powder? (Knorr Granulated Chicken Bouillon)
I’m confused by “two teaspoons cumin and paprika” followed by “1/2 tsp EACH.” So does that mean one tsp each or two tsp each?
Hmm I wonder if formatting is off on the device you’re looking at? It is 2 teaspoons cumin and paprika and then next line reads: 1/2 teaspoon EACH: onion powder, garlic powder, oregano.
Hopefully that helps!
I’m also confused by this and it isn’t a formatting issue. We are wondering – is it 1 teaspoon each of cumin & paprika or 2 teaspoons each of cumin & paprika. Because you use the word “EACH” on the next line for the onion/garlic powder and oregano, it leads one to wonder whether the “2 teaspoons cumin & paprika” is to be understood differently…
Sorry you are right! It’s 2 tsp EACH on both! I’ll fix it! Thank you!