Description
These Chicken Shawarma Wraps are a flavorful and quick meal featuring tender spiced chicken, smoked turkey bacon, fresh crunchy veggies, and a creamy plant-based tahini sauce, all wrapped in warm pita bread. Perfect for lunch, dinner, or a satisfying snack, they combine savory spices, refreshing textures, and smooth creaminess for a delicious Middle Eastern-inspired dish that is easy to customize and ideal for busy days.
Ingredients
Scale
Protein and Meat
- 500g chicken thighs or breasts, sliced into thin strips
- 4 slices smoked turkey bacon
Vegetables
- 1 fresh cucumber, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 small red onion, thinly sliced
Spices and Seasonings
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp cinnamon
- Salt and pepper, to taste
Breads
- 4 pita breads or flatbreads
Creamy Plant-Based Sauce
- ¼ cup tahini (plant-based)
- 1 clove garlic, minced or garlic powder to taste
- 2 tbsp lemon juice (natural)
- 1 tsp apple cider vinegar (natural)
- 2–3 tbsp water, to thin
- Pinch of salt
Instructions
- Prepare the Chicken: Slice the chicken into thin strips and toss with garlic powder, ground cumin, paprika, turmeric, cinnamon, salt, and pepper. Let it marinate for at least 15 minutes to develop the flavors.
- Cook the Smoked Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon until crispy. Remove from the pan and set aside, leaving the rendered drippings in the skillet.
- Cook the Chicken: Using the same skillet with the turkey bacon drippings, add the marinated chicken strips and cook for 6 to 8 minutes until golden brown and fully cooked, stirring occasionally for even cooking.
- Prepare the Fresh Veggies: Thinly slice cucumbers, tomatoes, and red onions to add a refreshing crunch and balance to the savory chicken.
- Make the Creamy Plant-Based Sauce: In a small bowl, whisk together tahini, garlic, lemon juice, apple cider vinegar, water, and salt until smooth and creamy. Adjust water to reach desired consistency.
- Assemble the Chicken Shawarma Wraps: Lay pita bread flat, spread a generous spoonful of the creamy sauce, then layer cooked chicken, smoked turkey bacon, and fresh veggies. Roll the wrap tightly and slice in half for easy handling.
Notes
- Marinate chicken longer for deeper flavor, up to a few hours if time allows.
- Let the creamy sauce come to room temperature for best texture and flavor.
- Warm pita bread slightly before assembling for better flexibility and enhanced taste.
- Do not overfill wraps to keep them neat and easy to eat.
- Add chopped fresh parsley or cilantro for extra freshness.
- Store chicken, veggies, and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Freeze cooked chicken strips in a sealed container for up to 2 months; add fresh veggies only when ready to serve.
- Reheat chicken gently on low heat to avoid drying out; warm pita bread briefly before assembling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Chicken Shawarma, Shawarma Wraps, Middle Eastern, Plant-Based Sauce, Quick Meal, Healthy Wrap
